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Homemade Blueberry Muffins

These bakery-style Homemade Blueberry Muffins are moist, tender and full of plump, juicy blueberries! Topped with sugar crystals, they're pretty enough for a brunch party, yet easy enough for a weekday breakfast!
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Servings 12


  • Oven


  • 2 ½ c flour
  • 2 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ c butter melted
  • ¼ c oil
  • 1 c sugar
  • 2 eggs
  • ¼ c sour cream
  • ¾ c milk
  • 1 ½ c fresh or frozen blueberries mixed with 1 tablespoon flour if frozen, do not thaw
  • coarse sugar


  • Preheat oven to 375°F and grease a 12-count muffin tin.
  • In the bowl of a stand mixer, combine the flour, baking powder, baking soda and salt.
  • In a separate bowl, combine the butter, oil, sugar, eggs, sour cream and milk.
  • Pour the wet ingredients into the dry ingredients and mix on low until just combined.
  • Use a rubber spatula to gently fold in the blueberries.
  • Scoop the batter into the muffin cups, filling each cup to the top.
  • Sprinkle generously with coarse sugar.
  • Bake 20 minutes or until golden brown and set in the center of the muffin.
  • Let cool for 5 minutes, run a butter knife around each muffin and remove to a wire rack.
Keyword muffins
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