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Blueberry Muffins

This muffin recipe is chock-full of blueberries and has the perfect balance of crispy on the outside and soft on the inside. Whip these up for a perfect snack or breakfast!


  • 2 1/2 cups (300g) flour

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/4 tsp nutmeg

  • 1/3 cup butter, softened

  • 1 1/4 cups sugar

  • 2 eggs

  • 2 1/2 tsp vanilla extract

  • 3/4 cup sour cream or plain greek yogurt

  • 1/3 cup milk of choice

  • 1 1/2 cups blueberries, fresh or frozen


  1. Preheat the oven to 400 degrees F and line a muffin tin with paper liners.

  2. Optionally sift then stir together flour, baking powder, salt, and nutmeg in a large bowl and set aside.

  3. Beat the butter and sugar on medium speed until fully combined (1-2 minutes). I like to do this in a stand mixer with the paddle attachment.

  4. With the mixer speed on low, add the eggs one at a time and beat after each addition. Add the vanilla until mixed well.

  5. In a liquid measuring cup or bowl, mix the sour cream and milk.

  6. With the mixer speed on low, alternate between adding the flour mixture and milk mixture making sure to start and end with flour. Be careful to not overmix.

  7. Gently fold in the blueberries with a spatula.

  8. Divide the batter evenly into the muffin tin using a cookie scoop (this is the one I use). It will be seem like a lot of batter but use it all!

  9. Bake on the middle rack of your oven for 25 to 27 minutes until the tops are golden brown and a toothpick inserted into the muffin comes out clean.

  10. Allow the muffins to cool and serve warm. Cover or store leftovers in an airtight container.


  • I love using a silicon muffin tin! You don't need any muffin liners (unless you want to use them) and the muffins don't stick to the sides of the tin. You simply just place your hand under the muffin tin and pop all of the muffins out. Here's the one I use from Amazon (commissionable link).

  • I love using frozen blueberries for this recipe! They are usually cheaper than fresh and last longer in the freezer. Make sure to break apart any clumps before adding to the batter.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

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