The Best Blueberry Muffins

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Spring has sprung, and The Best Blueberry Muffins are calling my name! Two cups of fresh blueberries are bursting from these muffins, along with a sweet glaze made with real blueberry yogurt.

Side shot of a stack of three blueberry muffins, against a white background.

Have you noticed the bright blueberries bursting from the muffins? It’s hard not to. EVERY bite is guaranteed to have at least one blueberry. They are absolutely BURSTING, just like Spring in Texas!

Eat muffins –> be happy! 🙂

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These muffins are not too sweet, but have a slight taste of honey. The combo of the sugars make the crumb super moist, and there is literally a blueberry in every bite! OMG.

Ingredients needed for The Best Blueberry Muffins:

  • Wet Ingredients – Eggs, sour cream (light), half and half, honey, vanilla, and butter.
  • Dry Ingredients – Flour, sugars (both granulated and brown), cinnamon, baking soda, baking powder, and salt.
  • Blueberries – TWO cups of fresh blueberries (or frozen works too).
Overhead shot of a cooling rack filled with the best blueberry muffins.

How to make the BEST blueberry Muffins:

The muffins:

  1. Mix the wet ingredients. In a large mixing bowl, combine the eggs, sour cream light, half and half, honey, vanilla, and melted (and most cooled) butter. Mix well.
  2. Mix the dry ingredients. In another bowl, combine the flour, both sugars, cinnamon, baking soda, baking powder, and salt. Stir to combine.
  3. Combine. Pour the dry ingredients into the wet ingredients, and stir until just combined. Don’t over-mix.
  4. Add blueberries. Gently stir in the blueberries until they are well dispersed.
  5. Fill muffin liners. In a 12-cup muffin tin, spoon the batter into the liners until they are almost full, but not quite.
  6. Bake. Bake muffins at 375 degrees for five minutes, and then reduce heat to 350 degrees and continue baking until done, approximately 17 more minutes. Remove muffins to cooling rack.
  7. Bake remaining muffins. This recipe makes approximately 19 – 20 muffins, so bake the additional 7-8 muffins after the first 12 are done.

The Glaze:

  1. In a small mixing bowl, combine the blueberry yogurt, the softened butter, and the powdered sugar. Mix well.
  2. Drizzle the glaze over the muffins.
Overhead shot of a glass bowl of muffin batter with fresh blueberries on top.
Closeup shot of a white bowl of fresh blueberries.

Storing Blueberry Muffins – These muffins can be stored on the counter top in an airtight container for a few days. They store best without glaze.

Freezing the muffins – You can freeze these muffins without glaze for up to three months. Just place them on the counter after freezing, and let them completely thaw out. Add glaze for serving, if desired.

Side shot of the best blueberry muffins, with a glaze on the top, on a wire rack.

 Let’s talk about blueberries and how they get a superstar status in terms of health.

  • Blueberries are low in calories (84 calories in one cup) and high in nutrients.
  • Blueberries are high in antioxidants, protecting us from many diseases and helping in the aging process.
  • They help to lower cholesterol and reduce blood pressure.
  • They seem to benefit the brain, improving memory and delaying age-related decline.
  • Blueberries help to lower blood sugar levels and improve insulin sensitivity.
  • They may be useful in preventing urinary tract infections.
  • Blueberries accelerate muscle recovery after strenuous exercise.

So in summary, blueberries totally ROCK! Add them to your diets STAT. 🙂

Side shot of a blueberry muffin with bite out of it, on a white plate, with other muffins and a purple napkin.

Kitchen Tools used for these muffins:

  • USA Muffin Pan – My favorite brand of non-stick pans, and this one is a 12-cup.
  • Muffin Liners – These are made of parchment paper, and the best.

Make these muffins next: Chocolate Zucchini Muffins

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Side shot of a stack of three blueberry muffins, against a white background.

The Best Blueberry Muffins

Spring has sprung, and these Yogurt Glazed Blueberry Muffins are calling my name! Two cups of fresh blueberries are bursting from these muffins, along with a sweet glaze made with real blueberry yogurt.
5 from 6 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 19 muffins
Calories: 248kcal
Author: Sue Ringsdorf


For the muffins:

  • 3 large eggs
  • 1 cup sour cream light
  • 1/2 cup half and half
  • 1/4 cup honey
  • 2 teaspoons vanilla
  • 1/2 cup un-salted butter – melted and cooled
  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries

For the glaze:

  • 3 Tablespoons blueberry yogurt – I used Chobani
  • 2 teaspoons unsalted butter – softened
  • 1 1/2 cup powdered sugar – or to your desired consistency


  • Preheat oven to 375 degrees. Prep a 12-cup muffin tin with liners.
  • In a medium sized mixing bowl, combine the wet ingredients. Mix the eggs, sour cream, half and half, honey, and vanilla. Add melted butter when nearly cooled.
  • In a large mixing bowl, mix together the dry ingredients – flour, sugars, cinnamon, baking soda, baking powder, and salt.
  • Gently add dry ingredients to wet ingredients, stirring until just mixed. Fold blueberries into batter, by gently stirring, careful to avoid bursting the berries.
  • Fill the muffin liners with batter.
  • Bake at 375 degrees for 5 minutes, and then turn the heat down to 350 degrees and bake for an additional 17 or so minutes. Check for doneness with a toothpick. Remove muffins from pans to cool on baking racks.
  • Mix together the glaze ingredients – blueberry yogurt, softened butter, and powdered sugar.  Drizzle glaze on cooled muffins. 
  • These muffins stay fresh on counter (in airtight container) for up to three to four days. Can also refrigerate or freeze them.


Calories: 248kcal | Carbohydrates: 41g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 141mg | Potassium: 103mg | Fiber: 1g | Sugar: 24g | Vitamin A: 267IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Super fluffy and moist take on classic blueberry muffins. It made for a perfect Sunday morning with our toddlers who loved to help bake them and eat them!

    1. Suebee Homemaker says:

      Thank you so much Cassie! I’m glad ya’ll enjoyed them! 🙂

  2. I love this blueberry muffin recipe. It’s my first time baking muffins and I can confidently say that it’s the best one I’ve tried 🙌!!
    Thank you for the recipe!

    1. Suebee Homemaker says:

      Thank you so much! I’m so glad you enjoyed the muffins, Ellie. 🙂

  3. Corinne D’Silva says:

    I have made these Best Blueberry Muffins often and always love the result!

    1. Suebee Homemaker says:

      That’s so awesome! Thanks for letting me know Corinne!

  4. What is half and half

    1. Suebee Homemaker says:

      Half and half is equal-parts combination of milk and cream. It is half whole milk, half heavy cream.

  5. These muffins are amazing. Reminds me of Maine, but better. ❤️✅?

  6. These are the prettiest blueberry muffins I’ve ever seen! <3

    1. Suebee Homemaker says:

      Thank you Laura! They are delicious too! 🙂

  7. Laura (aka Krazy Kitchen Mom) says:

    These muffins look and sound amazing Sue!

    1. Suebee Homemaker says:

      Thank you so much Laura!! 🙂 We love fresh blueberries!

  8. Marsha Farmer says:

    The pics are really mouth-watering. i’m gonna share this with my husband and hope we can have it soon.

    1. Suebee Homemaker says:

      Thanks for your sweet comment, Marsha!! I hope you try these because they are REALLY delicious! 🙂

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