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Muffin wrapped in paper on dark background
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5 from 5 votes

Blueberry Muffins

These blueberry muffins taste and look like from a bakery and are easy to make. Mashed blueberries, buttermilk, and sour cream make them soft and moist. They come with a streusel crumb topping, and every bite is packed full of plump, juicy blueberries.
Prep Time25 mins
Cook Time16 mins
Total Time41 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry muffins, blueberry streusel muffins, buttermilk blueberry muffins with sour cream
Servings: 16 muffins
Calories: 250kcal



  • 2 cups all-purpose flour, spooned and leveled
  • 2 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 2 teaspoon vanilla extract
  • ½ cup oil
  • ¾ cup buttermilk
  • ½ cup sour cream (or greek yogurt)
  • ½ cup mashed blueberries (from fresh or frozen blueberries)
  • 1 ½ cups fresh or thawed blueberries


  • cup all-purpose flour, spooned and leveled
  • ¼ cup sugar
  • ¼ teaspoon cinnamon
  • 3 tablespoon cold, unsalted butter, cut into small pieces


  • Preheat the oven to 425°F (220°C). Line two 12-well muffin pans with about 16 paper liners and set aside.
  • In a medium bowl, stir together the flour, baking powder, salt and set aside.
  • In a large bowl, using a whisk, mix together the eggs, sugar, and vanilla. Slowly add the oil and buttermilk while whisking. Add the sour cream and stir to combine for about 1 minute. Then, add the flour mixture and whisk until thoroughly combined, about 1 more minute. Fold in the mashed and whole blueberries to incorporate and set aside.
  • In a medium bowl, use your fingers to combine the flour, sugar, cinnamon, and butter until the mixture is crumbly. Do not overwork; otherwise, it will become a paste rather than crumbs.
  • Spoon the batter into the prepared wells until almost full and top with the streusel. You will end up with about 16 muffins. Bake at 425°F (220°C) for 5 minutes. Then, leaving the oven door closed, lower the heat to 350°F (175°C) and bake for another 11 to 13 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove from the oven, let cool in the pan for 15 minutes, and then transfer to a wire rack and let cool completely before serving. Store in an airtight container at room temperature for up to 1 day, in the fridge for up to 3 days, or freeze for up to 2 months.



Calories: 250kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 64mg | Potassium: 133mg | Fiber: 1g | Sugar: 18g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg