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Wake up your week with a batch of these Easy Blueberry Muffins. Bursting with juicy berries, this recipe works well with either fresh or frozen blueberries.

Easy Blueberry Muffins | Life, Love, and Good Food

Easy Blueberry Muffins

Thanks to my in-laws and their prize blueberry bushes, we almost always have extra blueberries in our freezer. That means you’ll find a variety of blueberry recipes here on Life, Love, and Good Food—yum, yum!  

So, if you’re a blueberry fan like me, today you’re in luck! Besides sharing this original recipe for Easy Blueberry Muffins by Inspired Taste—which are delicious, moist, and bursting with blueberries.

Besides this delicious muffin recipe, I’ve collected a list below of my favorite blueberry recipes for your convenience.

Easy Blueberry Muffins | Life, Love, and Good Food

First, let me tell you just a little about these muffins. To start, if you’re looking for a way to brighten someone’s day, make a double-batch to share and watch them smile.

These muffins are literally bursting with blueberries, and they don’t all end up in the bottom of the muffin.

How? Well, this batter will be very thick which helps hold the berries in place. Fresh or frozen blueberries may be used in this recipe.

Also, it’s very important to remember that muffins get tough if you over mix the batter. Use your will power and only stir until the dry ingredients are barely incorporated and no more.

PRO TIP: If you use frozen blueberries in this recipe, don’t let them thaw before adding to the batter.

Easy Blueberry Muffins | Life, Love, and Good Food

The recipe for EASY BLUEBERRY MUFFINS is at the bottom of this post, but for other delicious blueberry recipes, follow the links below:

  • Blueberry Coffee Cake. Bursting with fresh blueberries and a dash of lemon flavoring, this lightened-up coffee cake makes a beautiful and delicious brunch dessert.
  • Blueberry Cheesecake Popsicles. Take a creamy cheesecake filling and swirl in a sweet blueberry puree to make these Blueberry Cheesecake Popsicles, a low-calorie summer treat!
  • Blueberry Coconut Oatmeal Pancakes. Mix up a batch of Blueberry Coconut Oatmeal Pancakes and serve them up with more fresh blueberries and maple syrup for a fun and festive breakfast or brunch.
  • Grilled Pork Tenderloin with Blueberry Salsa—easy enough for weeknight grilling or fancy enough for your next Summer dinner party!
  • Blueberry Pie Bars. A hand-held blueberry pie? You betcha! Blueberry Pie Bars have a shortbread crust, fruity filling and crumble topping, and don’t necessarily require a fork!
  • Blueberry Oatmeal Muffins. This muffin is also bursting with fresh berries and is crowned with a brown sugar streusel crumble for a bakery-style result.
  • No Churn Blueberry Ice Cream. Simple recipe for smooth and creamy homemade ice cream without churning – no ice cream maker needed!

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blueberry sour cream muffin on a cooling rack with blueberries scattered around on a table.

Easy Blueberry Sour Cream Muffins Recipe

Wake up your week with a batch of these Easy Blueberry Muffins. Bursting with juicy berries, this recipe works well with either fresh or frozen blueberries.
4.75 from 4 votes
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 233 kcal


  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup sour cream
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 2 tablespoons turbinado sugar


  • Preheat the oven to 425 degrees. Place 12 paper liners into a standard-size muffin pan.
  • In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
  • In a separate medium-size bowl, combine the sour cream, sugar, oil, eggs, milk, and flavorings until smooth.
  • Pour the liquid mixture into the dry ingredients and stir with a rubber spatula just until combined—do not over mix. Gently fold in the blueberries.
  • Divide batter between the paper-lined muffin cups and fill to the top. Sprinkle each muffin with 1/2 teaspoon of the turbinado sugar.
  • Transfer to the preheated oven and bake for 5 minutes, then reduce the heat to 375 degrees and bake for another 12 to 13 minutes, or until a wooden pick inserted in the center comes out with crumbs, not wet batter.
  • Cool muffins in the pan for 5 minutes, then remove to a wire rack to cool completely.


Serving: 1gCalories: 233kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 40mgSodium: 162mgPotassium: 139mgFiber: 1gSugar: 17gVitamin A: 153IUVitamin C: 2mgCalcium: 59mgIron: 1mg

Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Keyword blueberry, brunch, easy recipe, muffins
Tried this recipe?Let us know how it was.


  1. 5 stars
    Finally got a chance to make these…. delicious!! Very easy and my son gave them 2 thumbs up!! And the berries stayed in the muffin instead of falling to the bottom. Will add this recipe to my favorites for sure!

  2. 5 stars
    After reading the massive amount of ingredients in store-bought muffins, and I SO happy to have found this recipe!!! It’s so easy and the family loves these. Thanks so much!!

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