Blueberry Muffins Recipe

Soft, buttery and generously filled with blueberries, these homemade blueberry muffins have a moist, tender crumb and tall, rounded tops. Sour cream adds richness and moisture, while a combination of caster sugar and light brown sugar gives the muffins a fuller flavour.


The thick batter helps prevent the blueberries from sinking and supports the muffins as they rise. Beginning the bake at a high temperature gives the tops an initial lift before the oven is lowered so the centres can finish baking evenly.


If you have enjoyed reading about The History and Origins of Blueberry Muffins, this easy recipe is a delicious way to continue the story in your own kitchen.

Recommended Tools & Tips

A Stand Mixer fitted with the paddle attachment makes it easier to cream the butter and sugars until light and smooth. A Hand Mixer works equally well and may be more convenient for a single batch. 
Unlike a basic muffin recipe made with melted butter, this recipe benefits from an electric mixer because properly creamed butter contributes to the softer texture.

A sturdy 12-hole Muffin Tin supports the batter as it rises and helps the muffins bake evenly. Standard-sized holes are best for the quantities and baking times given in this recipe.

Paper Muffin Cases make the muffins easier to remove and serve. Use cases that fit the tin closely so they retain their shape when filled to the top.

Use a Silicone Spatula to fold in the blueberries gently and scrape the sides and bottom of the bowl. Once the flour has been added, avoid prolonged mixing.

An Ice Cream Scoop is useful for transferring the thick batter into the muffin cases. It also helps divide the mixture evenly so the muffins bake at approximately the same rate.

Use a Digital Food Scale as it gives the most accurate results, particularly when measuring flour. Too much flour can make the muffins dry, dense or heavy.

A Cooling Rack allows air to circulate around the muffins after baking. Removing them from the tin after 5–10 minutes prevents steam from making the bottoms damp.

Use Room-Temperature Ingredients: Butter, sour cream, eggs and milk should all be at room temperature. Ingredients of a similar temperature combine more smoothly and create a more even batter.
Cold ingredients can cause softened butter to seize or form small lumps, affecting the consistency of the mixture.

Do Not Overmix: Once the flour has been added, mix only until the ingredients come together. Excessive mixing develops the gluten and can produce tough muffins or long tunnels inside the crumb.

Fill the Cases to the Top: This batter is thick enough for the cases to be filled completely. Generous filling helps create substantial muffins with rounded, bakery-style tops.

Bake the Batter Promptly: Bake the muffins as soon as the batter is ready. Leaving the mixture to stand for a long time allows the raising agents to begin reacting before the muffins enter the oven, which may reduce their final rise.

Fresh or Frozen Blueberries: Fresh blueberries hold their shape particularly well and are ideal when the fruit is in season.
Frozen blueberries can also be used successfully. Add them directly from the freezer without thawing, as thawed berries release more juice and are likely to colour the batter.
 The frozen fruit may make the batter firmer and can increase the baking time slightly. Fold it in gently and avoid stirring more than necessary.
 There is no need to coat the blueberries in flour because the batter is thick enough to hold them. However, particularly large or wet fresh blueberries may be tossed with a small spoonful of the measured flour before being folded into the mixture.

Serving Suggestions

Serve the blueberry muffins slightly warm or at room temperature. They are delicious on their own, spread with a little butter or served alongside coffee or tea.
Their soft crumb and generous amount of fruit make them suitable for breakfast, brunch, lunchboxes or an afternoon treat.

Frequently Asked Questions

Can I Use Greek Yoghurt Instead of Sour Cream?

Yes. Use 120 g plain full-fat Greek yoghurt in place of the sour cream. Avoid low-fat or fat-free yoghurt where possible, as it will not provide quite the same richness.

Can I Use Buttermilk?

Buttermilk can replace both the sour cream and the milk. Use 180 ml buttermilk in total. The batter may be slightly looser, but it should still be thick enough to scoop.

Why Are My Muffins Dense?

Dense muffins may be caused by overmixing, using too much flour or failing to cream the butter and sugar sufficiently. Weigh the flour accurately and keep mixing to a minimum after adding it.

Why Did My Muffins Spread Instead of Rising?

The batter may have been too warm or thin, the muffin cases may have been underfilled, or the oven may not have been fully preheated.
Make sure the butter is softened rather than melted, fill the cases to the top and place the muffins into the oven as soon as the batter is ready.

Why Did My Blueberries Sink?

A very thin batter or particularly large blueberries can cause the fruit to sink. This recipe produces a thick batter that should hold most of the berries in place.

Why Did My Muffins Turn Blue or Green Around the Berries?

Blueberries naturally release pigments as they bake. These pigments can appear blue, purple or occasionally green when they react with the alkaline bicarbonate of soda. This colour change is harmless.

Can I Make Mini Blueberry Muffins?

Fill lined mini muffin holes approximately two-thirds full. Bake at 180°C conventional or 160°C fan for 12–14 minutes without using the initial high-temperature stage.

Can I Make Jumbo Blueberry Muffins?

Divide the batter between six jumbo muffin holes. Bake for 5 minutes at 220°C conventional or 200°C fan, then reduce the temperature to 180°C conventional or 160°C fan and continue baking for approximately 22–25 minutes.

Can I Prepare the Batter the Night Before?

It is better to bake the batter immediately. Both raising agents begin working once the wet and dry ingredients are combined, so storing the batter overnight may result in flatter, denser muffins.