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The Best Blueberry Muffins Ever

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Deliciously tender and fluffy blueberry muffins perfect for breakfast or snacks.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup sour cream or plain yogurt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, combine the sour cream (or yogurt), eggs, oil, and vanilla extract. Mix until smooth and creamy.
  4. Add the wet ingredients to the dry ingredients, stirring just until combined—be careful not to overmix; lumps are okay!
  5. Gently fold in the blueberries, saving a few to place on top of the muffins for a beautiful presentation.
  6. Divide the batter evenly between the muffin cups, filling each about 3/4 full. Top each muffin with the reserved blueberries.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Once done, cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Pair with whipped cream or cream cheese for extra indulgence. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

Find it online: https://ameliasweets.com/2026/03/24/best-blueberry-muffins-ever/

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