The best homemade Blueberry Muffins you’ll ever taste! They’re soft and fluffy with a perfectly moist crumb, they’re deliciously flavorful and jam packed with fresh juicy blueberries, and that buttery crumb topping garnished with sugar crystals is the perfect crowning touch.
Easy Blueberry Muffin Recipe
Once you try this buttermilk blueberry muffin recipe you’ll want to try another recipe! I first shared this recipe (labeling them “The Blueberry Muffin of My Dreams” in a separate old post) over 7 years ago, back when I first started my blog and it’s still my go-to recipe, and that of many readers.
They just have all the best things you look for in a freshly baked blueberry muffin. And they’re easy to make too! The batter is quickly mixed up by hand, then the crumb topping is quickly blitzed in a food processor (if you don’t own a food processor you could do this by hand using a pastry cutter).
Then the hardest part is just waiting for them to bake. Waiting and waiting to sink your teeth into one of these golden and delicious, blueberry-studded crumb-topped muffins! These things are little pillows of utter breakfast bliss!
Truly a must try blueberry muffin recipe!
Homemade Blueberry Muffins Ingredients
These easy blueberry muffins are ultra moist thanks to the addition of buttermilk and sour cream. Here’s what you’ll need to make these blueberry muffins with crumb topping:
- All-purpose flour – no need for anything special like cake flour here. Standard all-purpose does the trick.
- Baking powder and baking soda – both are added since we add acidic buttermilk and sour cream.
- Salt – don’t forget it or the muffins will taste flat.
- Granulated sugar – I’ve found 1 cup to be perfect to my liking, but if you want them a little less sweet you could use 3/4 cup.
- Vegetable oil – shocking that it’s not a butter based muffin I know, but the vegetable oil makes the muffins more moist.
- Buttermilk and sour cream – these add lots of flavor, making up for the lack of butter in the muffin batter. I prefer the combo, instead of just one or the other, so batter isn’t too wet or too heavy.
- Eggs – 2 is the perfect ratio to bind and keep them fluffy.
- Fresh blueberries – the highlight of these muffins! Be sure to look over them and toss out any that may be spoiling.
- Raw sugar – those shiny sugar crystals (sparkling sugar) that you use for decorating cupcakes works well too.
- Butter – this is added to the crumb topping. Salted or unsalted will work, I like to use salted for a little added flavor.
How to Make Blueberry Muffins from Scratch
- Preheat oven to 400 degrees F. Line a 12-hole muffin pan with paper liners.
- For the crumb topping, to a food processor add flour, sugar and butter.
- Pulse several times just until butter is distributed and until it somewhat comes together in tiny crumbles. Set aside.
- In a mixing bowl whisk together flour, baking powder, baking soda and salt.
- In a separate large mixing bowl, using a wire hand whisk, mix together 1 cup granulated sugar, canola or vegetable oil, buttermilk, sour cream and eggs until well blended.
- Using a rubber spatula, fold in flour mixture just combined.
- Gently fold in blueberries.
- Divide mixture evenly among 12 paper lined muffin cups.
- Sprinkle each muffin evenly with 1 Tbsp crumb topping mixture, then sprinkle over raw sugar.
- Bake muffins in preheated oven 18 – 22 minutes, until toothpick inserted in the center of muffin comes out clean.
How Long Do Blueberry Muffins Last?
As with just about any muffin, these blueberry muffins with sour cream are best served the day they are made but they will keep for about 3 days or about twice as long refrigerated.
Can I Freeze Blueberry Muffins?
Yes, you can freeze these blueberry muffins with crumb topping in an airtight container for a few months. They won’t be quite as good as freshly baked but never toss extra muffins you have left!
Can I Use Frozen Blueberries?
Fresh obviously offer the best flavor, but in a pinch frozen would work too. Just add to the batter still frozen so they don’t bleed excessively into the batter. Increase bake time by a few minutes.
Can I Add Lemon Flavor?
Love that lemon blueberry flavor combo? Then yes you can also add some lemon zest to the batter. I’d go with 2 – 3 tsp.
Can I Use Melted Butter Instead of Oil?
No, you want to use vegetable oil, don’t be tempted to use butter in the muffin batter or they’ll come out with a dry crumb.
Can I Make These Gluten-Free?
Without having tested it myself, I can’t say for sure whether these buttermilk blueberry muffins can be made with gluten-free flour. If you try it out, please leave me a comment letting me know how your muffins were!
Tips for the Best Blueberry Muffins
- Don’t over-mix the batter (especially when mixing in flour) so the muffins come out light and fluffy. Batter should be lumpy.
- Don’t over process the crumb topping. It should have a light and fluffy texture.
- Preferably don’t skip the raw sugar topping. Even though it’s a small amount, if gives these buttermilk blueberry muffins that bakery-style finish and adds a nice textural contrast.
- In a pinch, make your own buttermilk by mixing 1/4 cup milk with 3/4 tsp vinegar or lemon juice, let rest 5 minutes before using.
More Easy Muffin Recipes to Try:
- Bakery-Style Chocolate Chip Muffins
- Morning Glory Muffins
- Pumpkin Muffins
- Lemon Poppy Seed Muffins
- Almond Poppy Seed Muffins
- Banana Muffins
- Chocolate Muffins
- Apple Muffins
Follow Cooking Classy
Best Blueberry Muffins
- 1 3/4 cups (248g) all-purpose flour*
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (220g) granulated sugar
- 7 Tbsp (100ml) canola or vegetable oil (measure 1/2 cup remove 1 Tbsp)
- 1/4 cup (60ml) buttermilk**
- 1/4 cup (63g) sour cream
- 2 large eggs
- 1 1/2 cups (219g) fresh blueberries
- 1 Tbsp (15g) raw sugar***
- 1/3 cup (45g) all-purpose flour
- 1 1/2 Tbsp (19g) granulated sugar
- 3 Tbsp (34g) salted butter, cold, diced into small cubes
For the Crumb Topping:
- To a food processor add 1/3 cup flour, 1 1/2 Tbsp granulated sugar and diced butter. Pulse several seconds just until butter is distributed and until it somewhat comes together in tiny crumbles, it should still be fluffy. Set aside.
For the Blueberry Muffins:
- Preheat oven to 400 degrees F. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside.
- In a separate large mixing bowl, using a wire hand whisk, mix together 1 cup granulated sugar, canola or vegetable oil, buttermilk, sour cream and eggs until well blended, about 30 seconds. Using a rubber spatula, fold in flour mixture just until combine (batter should be slightly lumpy. Don't over-mix, key to fluffy muffins).
- Gently fold in blueberries. Divide mixture evenly among 12 paper lined muffin cups. Fluff crumb topping with a fork and sprinkle each muffin evenly with 1 Tbsp crumb topping mixture. Sprinkle tops with raw sugar.
- Bake muffins in preheated oven 18 - 22 minutes, until lightly golden and toothpick inserted in the center of muffin comes out clean. Allow to cool several minutes in muffin pan before removing to wire rack to cool. Best served day baked.
- *Use the scoop and level method to measure flour.
- **In a pinch, make your own buttermilk by mixing 1/4 cup milk with 3/4 tsp vinegar or lemon juice, let rest 5 minutes before using.
- ***Coarse sparkling sugar works well too.