Classic Blueberry Muffins

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.