Moist blueberry muffins in a muffin tin with plump blueberries bursting through golden-brown tops

Desserts

My New Blueberry Muffins

Name: My New Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Cuisine: North American
Ingredients: 1/2 cup (100g) sugar; 1/4 cup (50g) brown sugar; 1/2 lemon, zested and juiced (1 1/2 tsp juice); 1/4 cup (57g) butter, melted; 1/4 cup (60ml) neutral oil, such as canola or sunflower; 2/3 cup (160ml) sour cream; 2 eggs; 2 tsp (10ml) vanilla; 1/2 tsp kosher salt; 1 3/4 cup (220g) flour; 1 3/4 tsp baking powder; 1/4 tsp baking soda; 1 1/3 cup (180g) blueberries, tossed in 2 tsp (10g) flour; 2 tsp Turbinado sugar

I love my original Go-To Blueberry Muffin recipe. However, as a food blogger, I'm always looking for that next improvement. Making an emulsion of oil and sour cream really helps to make your baked goods moist and tender. That's the trick I learned from months of perfecting my vanilla cupcake recipes.

Prep

15 min

Cook

30 min

Total

45 min

Serves

Style

🍽 Elevated

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I love my original Go-To Blueberry Muffin recipe. However, as a food blogger, I'm always looking for that next improvement.

Making an emulsion of oil and sour cream really helps to make your baked goods moist. That's the trick I learned from months of perfecting my vanilla cupcake recipes.

However, the delicious aroma you gain from butter is also very important in baked goods. As such, this recipe uses both—oil mixed with sour cream for moisture and melted butter for flavour.

I'm also omitting streusel in these muffins. Crunchy Turbinado sugar allows your blueberries to shine through.

Ingredients

Servings:

1/2 cup (100g) sugar
1/4 cup (50g) brown sugar
1/2 lemon, zested and juiced (1 1/2 tsp juice)
1/4 cup (57g) butter, melted
1/4 cup (60ml) neutral oil, such as canola or sunflower
2/3 cup (160ml) sour cream
2 eggs
2 tsp (10ml) vanilla
1/2 tsp kosher salt
1 3/4 cup (220g) flour
1 3/4 tsp baking powder
1/4 tsp baking soda
1 1/3 cup (180g) blueberries, tossed in 2 tsp (10g) flour
2 tsp Turbinado sugar

Instructions

1
Preheat the oven to 350°F (175°C). Line a standard 12-muffin pan with liners. Combine the flour, baking soda, and baking powder in a small bowl. Wash the blueberries, dry them, and toss them with 2 tsp (10ml) flour.
2
Add 1/2 cup (100g) sugar and 1/4 cup (50g) brown sugar to the bowl. Grate the lemon zest into the sugar and rub it with your fingers to release the fragrant oils from the lemon peel. Add 2 tsp (10ml) vanilla, 1 1/2 tsp (7ml) lemon juice, 2/3 cup (160ml) sour cream, 1/4 cup (60ml) oil, and 2 eggs. Whisk liberally until homogeneous. Slowly pour in the cooled melted butter and whisk until well combined.
3
Sift in the flour mixture and gently fold it in with a large rubber spatula—don't overmix. Fold in most of the blueberries, leaving about 25% behind. Spread the batter into the prepared pan and top with the remaining blueberries. Sprinkle with Turbinado sugar.
4
Bake in the preheated oven for about 21–24 minutes, until a skewer inserted in the middle comes out clean. About 22–23 minutes was perfect for me. Enjoy!

FAQ

Can I make these blueberry muffins ahead of time?+

Yes! Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. You can also prepare the dry ingredients the night before and mix the batter fresh in the morning for the best texture.

What can I substitute for sour cream in this recipe?+

You can use Greek yogurt or plain yogurt in a 1:1 ratio for a similar texture and tang. Buttermilk also works well—just use 2/3 cup and reduce the sour cream to 1/3 cup if you want to maintain moisture.

Why are my blueberry muffins coming out dense or heavy?+

The most common culprit is overmixing the batter, which develops gluten and makes muffins tough. Mix just until the dry ingredients are incorporated—don't worry about lumps. Also make sure you're not packing flour into the measuring cup, as this recipe measures by weight for accuracy.

Do I have to use fresh blueberries or can I use frozen?+

Frozen blueberries work great and actually help keep muffins moist. Don't thaw them first—toss them straight from the freezer with flour and fold them in at the very end to prevent them from breaking down and bleeding into the batter.