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blueberry muffins on cutting board

Blueberry Muffins Recipe

Course: dessert/snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 people
Calories: 277kcal
Loaded with fresh blueberries, and topped with a delicious brown sugar crumble - may I introduce you to the best Blueberry Muffins recipe!
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  • 1/3 cup vegetable oil
  • 1 cup granulated sugar
  • ½ cup sour cream
  • ½ cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ½ cup all-purpose flour plus 2 teaspoons for blueberries
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 ½ cup fresh blueberries

Brown Sugar Topping:

  • ½ cup brown sugar
  • ¼ cup all-purpose flour
  • 2 tablespoons butter melted


  • Preheat oven to 375 degrees F.
  • Whisk together oil and sugar until fluffy.
  • Whisk in sour cream, buttermilk, egg, and vanilla until just combined.
  • Add in 1 ½ cups flour, salt, and baking powder and stir. Do not overmix.
  • Toss fresh blueberries with 2 teaspoons flour until all the blueberries are coated.
  • Add blueberries into mixture and gently fold until incorporated, making sure not to break any of the berries.
  • Spoon blueberry mixture into a lined or well-greased muffin tin until each tin is 2/3 full.
  • Prepare brown sugar topping by stirring together brown sugar, flour, and melted butter.
  • Sprinkle each muffin with a generous coating of brown sugar topping.
  • Bake in oven for 20 to 25 minutes or until muffins spring back when touched or toothpick comes out clean.


  • Makes 12 muffins.
  • If you do not have store bought buttermilk available, you can add 2 teaspoons of either white vinegar or lemon juice to sour the milk.
  • In order to help the crumble stay on the muffins, gently press the crumble on to the top of the muffin before you cook it.
  • If you don't have sour cream you can use yogurt, both add a lovely moisture to the muffins.
  • The brown sugar topping is completely optional, the muffins still taste great without it. The brown sugar topping helps add a little extra sweetness and extra crunch to the muffins.
  • Freeze the baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.


Calories: 277kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 141mg | Potassium: 143mg | Fiber: 1g | Sugar: 28g | Vitamin A: 164IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg