These Blueberry Muffins are soft, fluffy, and packed with juicy blueberries! With a sweet and crunchy cinnamon sugar topping, they’re perfect for breakfast or a snack. The sour cream adds moisture and a slight tang, making these muffins absolutely delicious and easy to whip up!

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Nothing can beat the taste of fresh blueberries in any baked item. No, nothing!! The sad little muffin mix you buy in a box/pouch, should be outlawed! It’s horrible and tastes all artificial and chemically. (because it is, sorry to be Debbie Downer) Why bother with the store-bought junk when this recipe is so easy!

I should’ve prefaced this post by saying, Hello, my name is Vicky and I’m a serial recipe fixer. I’m sure there’s a better, more elegant way of saying that. But I’m not elegant, so bear with me. I love trying out new recipes until I find the one I think is just perfect! With me having Celiac Disease it’s a lot harder now with all the baking to find a perfect one, my perfect one. Gluten free flour just isn’t the same. I rely mainly on Cup for Cup GF flour since it does relatively well.

What you’ll love about this Blueberry Muffins Recipe:

MOIST & FLUFFY – Thanks to the sour cream, these muffins have a tender, moist crumb.
FULL OF BLUEBERRIES – Every bite is bursting with fresh or frozen blueberries.
EASY TO MAKE – Simple ingredients come together quickly for a batch of muffins in no time!

Recipe Ingredients

You’ll need the following ingredients to make these amazing Blueberry Muffins with Cinnamon Sugar Topping:

All-purpose flour
Baking powder
Salt
Egg
Granulated sugar
Lemon zest
Unsalted butter
Greek yogurt or sour cream
Blueberries (fresh or frozen)

For the Cinnamon Sugar Topping:

Granulated sugar
Ground cinnamon
Melted butter

INGREDIENT NOTES:

Greek Yogurt: You can substitute with sour cream if you don’t have Greek yogurt on hand—it adds the same creamy texture and tang.
Blueberries: If using frozen, no need to thaw them before adding to the batter. It helps prevent excess moisture.
Lemon Zest: The zest adds a subtle citrus flavor that pairs perfectly with the blueberries.

HOW TO MAKE Blueberry Muffins STEP-BY-STEP:

Preheat the oven to 350°F and grease a 12-cup muffin tin or line with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, whisk the egg, sugar, and lemon zest until combined. Stir in the melted butter and yogurt until smooth.
Toss the blueberries in the dry ingredients to coat them. Then, gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
Spoon the batter into the muffin tin, filling each cup about 3/4 full.
Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins are still warm, brush the tops with melted butter and sprinkle with the cinnamon-sugar mixture.

Pro Tip:

For extra blueberry flavor, mash 1/4 cup of the blueberries and fold them into the batter along with the whole ones.

Storage and Reheating:

Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days.
Freezing: These muffins freeze well. Wrap them individually in plastic wrap and freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm muffins in the microwave for 10-15 seconds to get that fresh-out-of-the-oven taste.

What Can I Serve with these Blueberry Muffins?

Fresh fruit , Butter or cream cheese, coffee, hot cocoa

FAQs about this Blueberry Muffins Recipe:

Can I use frozen blueberries?
Yes! Frozen blueberries work just as well. No need to thaw them first—just toss them in the dry ingredients to prevent them from sinking.
Can I make these gluten-free?
Yes! Just swap the all-purpose flour with a gluten-free 1:1 baking blend.
How do I prevent the blueberries from sinking?
Tossing the blueberries in the dry ingredients before adding them to the batter helps them stay suspended throughout the muffins.

I’m excited for you to try these Blueberry Muffins—the cinnamon-sugar topping is the perfect finishing touch!