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Best Blueberry Muffins - Blueberry Recipes

If you’ve ever bitten into a bakery-style blueberry muffin and thought, “Wow, I wish I could make this at home,” this recipe is for you. I’ll be honest—these muffins are a little dangerous. Not because they’re complicated, but because they’re so good you might eat three before they’ve even cooled. The soft crumb, the juicy burst of blueberries, and that golden, buttery top make these muffins pure joy. I love how they’re sweet without being over-the-top, with a hint of lemon that wakes up the flavor. Whether it’s breakfast, a lazy Sunday treat, or something to impress your coworkers, these muffins are always a hit. I once made them for a brunch, and let’s just say not a single one survived the hour. If you’re new to baking, don’t worry—this recipe is forgiving, quick, and guaranteed to make you look like a pro.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keywords: bakery blueberry muffin recipe, best blueberry muffins recipe, Blueberry Recipes, blueberry recipes breakfast, fresh blueberry recipes, lemon blueberry muffins recipe, sourdough blueberry muffins recipe
Servings: 12 muffins
Author: Linda

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
  • 2 cups fresh blueberries
  • 1 teaspoon lemon zest

Instructions

  1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, whisk the melted butter with sugar until smooth, then add eggs, vanilla, and sour cream.
  4. Pour the wet ingredients into the dry mixture and gently fold until just combined.
  5. Fold in the blueberries and lemon zest. Don’t overmix—lumpy batter is happy batter.
  6. Divide the batter evenly among the muffin cups, filling about 3/4 full.
  7. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If you’re using frozen blueberries, don’t thaw them—just toss them in the batter straight from the freezer to prevent the color from bleeding. You can also sprinkle a little coarse sugar on top before baking for that classic bakery sparkle. Store leftovers in an airtight container for up to three days, or freeze for later—if they last that long!