The Best Blueberry Muffins Ever
These truly are the best blueberry muffins ever! The result of weeks of dedicated testing, this recipe yields perfectly moist, fluffy muffins with tall, sparkly, cracked crowns and bursting with juicy blueberries. A one-bowl wonder that's as foolproof as it is delicious. For another classic favorite, try our Easy Moist Banana Bread.
Servings: 12 muffins
Calories: 280kcal
Equipment
- Muffin Tin Standard 12-cup tin.
- Mixing Bowl For one-bowl mixing.
- Wire Cooling Rack For cooling muffins.
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 0.5 cup vegetable oil
- 1 large egg
- 0.5 cup milk
- 0.5 cup sour cream or plain yogurt
- 1 tsp vanilla extract
- 1.5 cups fresh blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Make a well in the center. Add oil, egg, milk, sour cream (or yogurt), and vanilla extract. Stir gently just until combined. Do not overmix.
- Gently fold in the blueberries. Reserve a few to press into the tops if desired.
- Divide batter evenly among muffin cups, filling them to the very top. Sprinkle with extra sugar if desired, and press a few reserved blueberries into the tops.
- Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
Pro Tips: For tall crowns, fill muffin tins to the very top with this thick batter. Do not overmix – stir just until combined. Sour cream (or yogurt) is key for the perfect texture. Measure flour correctly by spooning and leveling. Bake at 375°F for the perfect golden color. For sparkly tops, sprinkle with a little extra sugar before baking. If using frozen blueberries, do not thaw them first.