Before I share my favorite blueberry muffin recipe, let me give you 5 Tips for Perfect Blueberry Muffins:
- Let all wet ingredients come to room temperature before mixing.
- The batter should not be stirred more that 15-20 times.
- Dust frozen blueberry with flour before adding to batter.
- Bake muffins at 425 degrees for the first 5 minutes, then turn oven down to 350 for remaining bake time.
- Let muffins cool in baking pan for 10 minutes before cooling on wire rack.


- 2 cups sifted unbleached flour
- 1 tablespoon baking powder
- 1/2 teaspoon Kosher salt
- 1/4 cup melted butter (cooled to room temperature)
- 1 cup sugar
- 1/2 cup vanilla Greek yogurt (at room temperature)
- 1/2 sour cream (at room temperature)
- 1 egg (at room temperature)
- 1 teaspoon vanilla
- 1 cup frozen blueberries (lightly coat with flour before mixing in batter)
- 6 tablespoons melted butter
- 1 1/2 cups unbleached flour
- 1/2 cup brown sugar
- 1/4 teaspoon Kosher salt
- Preheat oven to 425 degrees.
- Mix melted butter, flour, brown sugar and salt together and set aside.
- Combine flour, baking powder, sugar and salt in a bowl and set aside.
- In a separate bowl: combine egg, butter, sour cream, yogurt, and vanilla.
- In a bowl with flour mixture slowly add egg mixture, making sure you don't over-mix the batter. The batter will be lumpy.
- Stir in frozen blueberries that have been lightly coated with flour.
- Lightly coat a muffin tin with baking spray and fill each cup to 3/4 full.
- Sprinkle crumb topping on top of each muffin.
- Bake muffins at 400 degrees for 5 minutes. Without opening the oven, turn the temperature down to 350 and continue to bake for 15 minutes.
- 1. Let all wet ingredients come to room temperature before mixing.
- 2. The batter should not be stirred more that 15-20 times.
- 3. Dust frozen blueberry with flour before adding to batter.
- 4. Bake muffins at 425 degrees for the first 5 minutes, then turn oven down to 350 for remaining bake time.
- 5. Let muffins cool in baking pan for 10 minutes before cooling on wire rack.

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These look really good! Would love to have you share it on the “What’s for Dinner” linky party!
http://www.lazygastronome.com/whats-for-dinner-sunday-linky-29/
This looks really good! Would love to have you share it on the “What’s for Dinner” linky party!
http://www.lazygastronome.com/whats-for-dinner-sunday-linky-29/
In the ingredients you say 1 egg but in the instructions you say combine eggs. Is it just 1 egg?
Cathy sorry about that…it should be just one egg.
I love the new look of your blog, Tracy! Great job! 🙂
Hello Tracy,
The butter doesn’t say stick, cup or tsp. Which is it?
Thank you,
Rhonda
It’s 1/4 cup of butter..sorry about that!
These look fabulous! I’ve never made my own muffins but I do enjoy blueberry muffins. #FridayFrivolity
I really like your tips to make better muffins – I am going to have to try implementing them the next time, becasue, I too love a good puffy bakery style muffin – yummy 🙂 Stopping by today from #MondayMusings
Now I have.a craving for using some of those blueberries that my daughters and I picked and froze last summer! It’s even a snow day on our homestead, so perfect timing! My MIL always flours her frozen berries; I never thought about it or replicated this step. Today I will! ThanksTracey! (Nice to have met you on the Simple Homestead blog hop.)