Searching for the perfect bakery-style blueberry muffin recipe you can make at home? Look no further, because today I’m sharing an easy, from-scratch recipe that delivers incredibly moist, flavorful results bursting with plump blueberries.
BAKERY STYLE BLUEBERRY MUFFINS (The Best Recipe)
The BEST bakery-style blueberry muffins, made right at home! This from-scratch recipe is simple to make, too. The secret to these wonderful muffins is sour cream, making them super moist and full of flavor. They’re bursting with plump blueberries and are absolutely delicious.
Read great reviews from people who tried this recipe on Pinterest (Photos)!
What You Need to Make These Awesome Blueberry Muffins
- Blueberries
- sour cream
- granulated sugar
- light brown sugar
- vegetable oil
- vanilla extract
- flour
- salt
- baking soda
- Demerara sugar to sprinkle on top (optional)
These muffins come together quickly and your home will smell amazing.
These muffins are not only delicious, they are darn pretty too.
I made a dozen muffins using bakery-style paper muffin/cupcake liners and a dozen using regular liners to show the difference in presentation.
Looking for a great banana muffin? Try this recipe….
If you love biscuits, blueberry fans will want to check out The Country Cook’s Blueberry Butter Swim Biscuits! My absolute favorite biscuits! Best of all, they are a cinch to make. So, so good.
PINNABLE IMAGE
Please Note – This is not a sponsored post. I have no affiliation with Taste of Home, All Recipes or the product used in this post, Daisy Sour Cream. I am just a fan of this awesome recipe.
Perfect Blueberry Muffins Recipe
Adapted from Allrecipes and Taste of Home – Blueberry Cream Muffins
Ingredients
- 3 cups blueberries
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 cups sour cream
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Demerara sugar to sprinkle on top (optional)
Directions
Preheat oven to 400 degrees f.
Grease 24 muffin tin/cups (regular size) or line muffin tin(s) with paper liners.
In a large bowl add eggs and beat, next slowly add sugar (granulated and brown) beating until smooth. Next, slowly add oil and vanilla, mixing until well blended.
In a separate large bowl, mix flour, salt and baking soda.
Add the flour mixture and sour cream to the egg mixture, alternating between the two, stirring until blended well. Do not over mix.
Last, gently fold blueberries into the mixture. Again, do not over mix. Fill muffin cups 3/4 to almost full, sprinkle tops with Demerara sugar (optional). Place on middle rack of the oven and bake for 20 minutes. Using a toothpick, check the center of a muffin to make sure it comes out clean.
Remove from oven, allow to cool for a few minutes, then move muffins to a cooling rack. Serve warm or at room temp. Enjoy!
Tips
- When adding the flour mixture and sour cream to the egg/sugar mixture, it’s important to alternate the flour and sour cream when mixing. Mix until the flour and sour cream are absorbed. Make sure you DO NOT OVER MIX. Please note, the batter is on the thick side.
- Demerara sugar sprinkled on top is optional but makes a wonderful addition.
- To make filling the muffin cups easier, I use a Pampered Chef scooper.
- I like to make sure a few blueberries are on top when filling the muffin cups.
- For an additional layer of yummy flavor, add zest from a lemon.
- Cinnamon is a wonderful addition – if you love cinnamon, add 1 to 2 teaspoons.
- For larger muffin cups, be sure to add more time to baking.
Thanks for stopping by!
Cheers!
veronica schau
can i make this as a bread
Mary Neumann
Hello, Veronica,
I am not sure if it would bake well in a bread pan. You could use a large baking pan (9×13), that should work well. Just keep an eye on it and check with a toothpick to make sure it comes out clean.
David L Lines
are these the small cupcakes or the jumbo muffins? I prefer the jumbos, more to like. I am going to pick some blueberries this next week and looking forward to trying these.
Mary Neumann
These are large size muffins, David. You can easily make jumbo if you like.
Nancy Beylard
This recipe moves to the top of my baking list! So glad I found it.
Melanie
Hello there, can I substitute sour cream to plain yoghurt?
Dolores
I made them today and they were really good. Will be using this recipe from now on.
Linda Strom
I bake for my grandchildren, so these are PERFECT! Thank-you! (I reduced sugars to 1 cup each,still nice and sweet)
Marilyn
I made these blueberry muffins today. Cut the sugar to 1 3/4 cups and added lemon butter glaze. Yummy.
Dave
Did you dust the blueberries in flour before adding them to the mix or is this mix thick enough to keep them from sinking?
Mary Neumann
No Dave, but you can do that if you like. The batter is pretty thick.
Joanne chmelik
Have you tried this with artificial sweeteners or frozen blueberries?
Joyce Gregg
Could the recipe be cut in half?
Gail
Had some left over blueberries so I made thes this morning. So delicious! I cut the recipe in half and still got 18 muffins. Great recipe
Mary Krohn
Has anyone ever used other fruit? I’m wondering about rhubarb and strawberries.
Kathy
How many calories in your blueberries muffins
Susan Goldberg
How many calories are in each blueberry muffin
Nancy DeWitt
Can I use frozen blueberries
Mary Neumann
Yes, Nancy, you can use frozen.
Jeannette
Can I use frozen blueberries
Laurie A Berry
Made these using half regular sugar and half lo cal Swerve sugar and half white whole wheat flour and half regular flour and they still came out great!
Wendy Genaros
Can you use applesauce in of oil in this recipe? Can you also use lemon juice to flavor it? Thank-you
Mimi
Can I use use stevia instead of regular sugar??
Dan
Just made these muffins..my wife can’t stop eating them..They look just like the picture..Really good muffins..
Ashley
I have a grandmother who is diabetic but would love these. Can I use Splenda instead of sugar? And what can be used in place of the brown sugar so she can have these?
Louise
I used to Cook with “Nutri-sweet” instead of Sugar and I Used the Brown Sugar “Nutri-Sweet”
Carlee
I used to always have a stash of muffins in the freezer for quick and easy breakfasts, but I haven’t baked any in a while. I should change that, these look fabulous!
Tess
Could I use frozen & thawed blueberries & it still turn out good? 🙂 These look & sound really yummy! Thanks… 🙂
Mary Neumann
Hi Tess, yes. I haven’t used frozen but many people have. Checkout the reviews here: https://www.allrecipes.com/recipe/23294/blueberry-cream-muffins/