Active Time

　　25 minutes

　　Total Time

　　1 hour plus cooling

　　This easy blueberry muffin recipe is an Epicurious classic. The muffins are slightly sweet, but not so sweet you’d mistake them for cupcakes, and chock-full of fresh blueberries. (You can use frozen blueberries, too. Just don’t thaw them before folding them in, or you risk soggy muffins.) The batter has a bit of sour cream, giving the muffins a very tender crumb and a gentle tang. Before baking, you’ll add a pinch of coarse sugar to the top of the muffins to gild them with a shimmery, crunchy dome. The result: the best blueberry muffins we’ve ever had.

　　The real genius of this homemade blueberry muffin recipe, though, is that it’s truly quick to throw together—plus, almost all of the ingredients are pantry staples. Still, if you wanted to make these easy muffins your own, you certain could: Add a bit of lemon zest or a sprinkling of ground coriander to the muffin batter for brighter flavor, or switch out the sugar crust for a brown-sugar streusel topping. Or, for an egg- and dairy-free version, check out our No-Fuss Vegan Blueberry Muffins. A little baking spray, or brushing the muffin tins with melted butter or vegetable oil, will do fine to help release the muffins once baked, but if you’d prefer, you could use silicone or paper liners for easier cleanup.

　　

Ingredients

Makes 12 muffins

　　2½ cups all-purpose flour

　　1¼ cups granulated sugar

　　2 tsp. baking powder

　　½ tsp. kosher salt

　　2 large eggs

　　1 cup sour cream

　　½ cup whole milk

　　1 tsp. vanilla extract

　　¾ cup (1½ sticks) unsalted butter, melted

　　1½ cups blueberries (about 8 ounces)

　　3 Tbsp. coarse sugar

　　

Special Equipment

A standard 12-cup muffin pan

　　

Step 1

Preheat oven to 375°F. Line muffin pan with liners. Whisk flour, granulated sugar, baking powder, and salt in a large bowl.

　　

Step 2

Whisk eggs, sour cream, milk, and vanilla in a medium bowl.

　　

Step 3

Mix egg mixture into dry ingredients, then stir in butter. Fold in blueberries.

　　

Step 4

Divide batter among muffin cups, filling to the brim (about ½ cup batter per muffin). Sprinkle with coarse sugar.

　　

Step 5

Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 28–33 minutes.

　　

Step 6

Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.

　　Do Ahead: Muffins can be made 3 days ahead. Transfer to an airtight container and store at room temperature, or freeze up to 2 months. 

　　Editor’s note: This recipe was originally published in July 2017. Head this way for more of our best blueberry recipes →