These homemade blueberry muffins are delicious, easy and healthy--with less sugar than most, and a gluten free option too.
Whenever I have fresh blueberries on hand, I LOVE making these blueberry muffins from scratch. They're easy, moist and sooo delicious. And if you came here looking for healthy blueberry muffins, you're in luck! These blueberry muffins with sour cream have less than 9 grams of sugar per muffin, making them a lot healthier than most. Plus, they boast even more health benefits thanks to all the nutrients found naturally in blueberries.
The ingredients for this recipe are minimal and mostly pantry staples other than the fresh blueberries.
See recipe card below for exact quantities.
First, some simple prep work. Preheat your oven to 375°F and grease a 12-muffin tin or two 6-muffin tins or line them with muffin liners. I like to use parchment paper muffin liners because they don't stick to the muffins.
And if they aren't already, let a couple of eggs warm to room temperature, and melt a half stick of butter in the microwave. Depending on your microwave, try about 30 seconds at 50% power, and be sure to watch over it as it melts to avoid a buttery explosion. 😉
Then, wash the blueberries if you're using fresh berries.
Pro tip: If you're using frozen berries, there's no need to defrost them first. In fact, if you do defrost them your muffins may turn a little purple from the melted berries. Go ahead and defrost a little, though, if you like purple muffins. 😉
Next, place the flour, baking powder and salt in a medium mixing bowl and use a whisk to incorporate.
In a larger bowl, use the whisk to beat the eggs a little, then add the sugar, sour cream, butter and vanilla and whisk again.
Using a silicone spatula, fold the dry ingredients into the wet until the ingredients are just incorporated.
Finally, fold the blueberries into the batter until they're incorporated, and then divide everything evenly into the muffin cups.
Pro tip: Feel free to save some blueberries aside to top the muffin batter with just before you bake them.
Bake the muffins for 22-24 minutes, or until a toothpick comes out clean. Let them cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
Here are some common substitutions you can make depending on dietary preferences and needs:
- Gluten free blueberry muffins - use any all purpose gluten free flour in place of the regular flour (I tested with Cup4cup Gluten Free Flour)
- Vegan blueberry muffins - use coconut oil instead of butter, and vegan sour cream or plant-based yogurt instead of the regular sour cream or yogurt
- Blueberry muffins with yogurt - substitute plain Greek yogurt for sour cream
- Sugar alternatives - use coconut sugar instead of white sugar for a lower glycemic sweetener, or use honey, maple syrup or agave syrup in place of sugar
Here are a few variations to help you make the best blueberry muffins for your taste!
- Lemon blueberry muffins - zest one lemon and add the zest to the dry ingredients; you may also want to add a touch more sugar to balance the tartness of the lemon
- Banana blueberry muffins - use this Banana Chocolate Chip Muffins recipe and substitute blueberries for chocolate chips
- Mini blueberry muffins - use mini muffin tins to make 24 mini muffins, and try to use smaller blueberries or frozen wild blueberries; also adjust baking time to just 14-16 minutes or until a toothpick comes out clean
- Blueberry muffins with crumb topping - make your topping by mixing ¼ cup flour, ¼ cup sugar and 2 tablespoons of room temperature butter together with a fork; just before baking, sprinkle this mixture evenly onto your muffins
Here is the equipment you'll need to make this recipe:
- muffin tin or mini muffin tin
- muffin liners
- medium and large mixing bowl
- silicone spatula
Muffins will stay fresh in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.
🎉 Top tip
Don't over mix when you fold your ingredients all together; your muffins will be even more light and fluffy if you keep it to a minimum.
Easy Blueberry Muffins
- 1 ½ cups all-purpose flour or gluten-free flour (I like Cup4Cup Gluten Free Flour)
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 large eggs at room temperature
- ½ cup white sugar
- ½ cup sour cream or plain Greek yogurt
- ¼ cup unsalted butter or coconut oil melted, plus extra for greasing (see notes)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Prep: Preheat oven to 375°F. Grease or line one 12-muffin tin or two 6-muffin tins. Wash the blueberries if using fresh berries.
- Mix the dry ingredients: Place the flour, baking powder and salt in a medium mixing bowl and use a whisk to incorporate.
- Mix the wet ingredients: In a larger bowl, use the whisk to beat the eggs a little, then add the sugar, sour cream, butter and vanilla and whisk again.
- Make the batter: Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the blueberries into the batter and then divide it evenly into the muffin cups.
- Bake: Bake muffins for 22-24 minutes, or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
- Enjoy: Serve immediately, or save covered for up to 4 days in the fridge or up to 2 months in the freezer.