Blueberries-and-Cream Mall Muffins

Skip overpriced mall muffins and make your own {tastier} version at home. I’m not exaggerating when I say these are the best blueberry muffins you’ve ever eaten!
These Blueberries and Cream Mall Muffins are To. Die. For. It's like you're biting into a slice of heaven! I'm not exaggerating when I say this recipe makes the best blueberry muffins EVER. I like to freeze a double batch, then use them for mid-morning snacks or a quick breakfast on the road. All you have to do is warm in the microwave for a fresh-from-the-oven indulgence! #blueberrymuffinrecipe #blueberrymuffins #blueberryrecipe

I’m always looking for good recipes to use my stash of frozen berries, and oh my goodness—I would make this recipe every week if I had enough blueberries!

It’s seriously one of the most mouthwatering muffins I’ve ever tried, and comes from my all-time favorite baking book, A Passion for Baking. The muffins peak at the top and look so professional. In fact, I think that’s why they are called mall muffins!

But instead of being dry and somewhat crumbly as most store-bought muffins are, this cake-like consistency literally melts in your mouth. I promise you are going to LOVE biting into one of these.

How to Make Blueberries-and-Cream Mall Muffins:

Step 1: Preheat the oven to 425 degrees and arrange the oven rack to middle position {usually the upper third of many ovens.}

Step 2: Blend sugar with oil and butter. Then add eggs, vanilla, and other extracts.

The Best Blueberry Muffins Recipe

Step 3: Add the rest of the dry ingredients. FYI: The batter is supposed to be really thick at this points. Don’t be alarmed, this is exactly how you want it! In fact, if it’s not thick enough, add a little bit more flour.

The Best Blueberry Muffins Recipe

Step 4: Fold in semi-frozen blueberries so they don’t turn your batter green.

The Best Blueberry Muffins Recipe

Step 5: Using a large cookie scoop, scoop batter into paper lined muffin pans. You want these as full as you can. Dust tops with raw sugar for an extra crunch.

The Best Blueberry Muffins Recipe

Step 6: Bake 15 minutes at 425 F, then reduce the temperature to 350F and bake about 12-16 minutes longer. Muffins should be golden brown and spring back when gently pressed.

Then do the same with the other pan, turning back up the temp before you put them in the oven. Somewhat of a pain, I know, but I’ve never had muffins turn out as gorgeous as these!

The Best Blueberry Muffins Recipe
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberries-and-Cream Mall Muffins

  • Total Time: 40 minutes
  • Yield: 24 Muffins 1x


Skip overpriced mall muffins and make your own {tastier} version at home. I’m not exaggerating when I say these are the best blueberry muffins you’ve ever eaten! Perfect for a mid-morning pick-me-up or a quick breakfast before work.


  • 2 1/4 cups sugar
  • 1/2 cup veggie oil
  • 1/2 cup unsalted butter, melted
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1/2 tsp lemon or orange extract, optional
  • 5 cups, approx, all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 2 cups semi-frozen blueberries


  1. Preheat oven to 425 degrees F. Arrange oven rack to middle position.
  2. Generously spray two standard muffin pans with nonstick cooking spray OR line with paper muffin liners. Place pan on a parchment paper-lined baking sheet.
  3. In a mixer bowl, blend sugar with oil and butter. Briskly add eggs, vanilla, and other extracts. Fold in 4 cups flour, baking powder, baking soda and salt. Blend somewhat before next blending in buttermilk and sour cream. Batter should be quite thick; if not, add a touch more flour. Gently fold in berries with a spatula, trying not to break them apart.
  4. Using a medium cookie scoop, scoop a very large amount of batter into prepared muffin cups, loading them as full as you can. You need almost a scoop and a half of batter per cup. Dust tops of muffins with a little sugar.
  5. Bake 15 minutes at 425 F, then reduce oven temp to 350 F and bake until muffins are golden brown and spring back when gently pressed with fingertips, about 12 to 16 more minutes. Let cool 5 minutes before removing from pan.
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Cuisine: American

Keywords: blueberry muffins, blueberry-and-cream muffins

Total Cost: $5.05 or $.21/muffin

I like to keep a few muffins out for the next couple days, but usually freeze the rest. They make great mid-morning snacks or a quick breakfast for the road. Just thaw in the microwave for 15-18 seconds!

What is your favorite muffin recipe?

Disclosure of Material Connection: Some of the links in the post above are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers.

Was this post helpful? Please consider sharing the love!


  1. Thank you Kalyn, that’s what I ended up doing anyway and they turned out perfect! This is by far the easiest mall muffin recipe I ever tried my hand at and also the most delicious. They freeze and re-heat as beautifully as you promise and I’m just so happy with that =D

  2. Hi Kalyn, I’m about to make these but I have a doubt, you ask for 5 cups of flour but then you call for adding just 4 cups. Is the 5th cup the “little bit more flour”, to be added only if batter is not thick enough? Or am I missing something? Thank you in advance, I’m really looking forward to making these (oh, who am I fooling? I’m looking forward to *eating* these =)

    1. Hi Sara,

      Sorry for the confusion! Yes, begin with 4 cups, and then gauge the batter and add more if necessary. Enjoy!!

  3. I’m new to baking, so please excuse what may be a silly question about the preparation of the muffin tins & tray. If I’m reading the recipe correctly, why do you:
    1) generously spray the muffin tins with non-stick spray and then line them with paper liners? Isn’t that what the liners are for – to stop them sticking inside the tins? So why a generous spray?

    2) why do you then put parchment paper on a baking tray and put the muffin tray on top? What is the purpose of the parchment paper – obviously not for non-stick purposes, so I’m confused.

    Would these work with silicone muffin trays & would you still do the exact same above prep?

    Lastly, on a separate note, how thick should the batter be….is it “quite thick” like natural peanut butter or like Greek yoghurt?

    Thanks for not laughing at my baking ignorance…..I’m trying baking for the first time & want to *try* to get it right.

    1. Hi there,

      1) Not a silly question! That was a typo, that is now fixed, in the printable card. It should have said spray OR line.

      2) Parchment paper is just to help clean up any mess from dropped batter, but really isn’t necessary for anything else.

      3) They should totally work in silicone muffins trays!

      4) Closer to Greek Yogurt thick. But if it’s like cake batter it’s too thin.

  4. Hey the recipe is not showing up anymore. Is there a fix for this or could you possibly email it to me? These are great.

  5. This recipe is fantastic! Everything I’ve been wanting in a blueberry muffin! They have that lovely cake-like texture without being overly sweet (i like doing a scant 2 cups sugar). I love adding lemon zest into these for that extra flavor as well. Thank you for this recipe, I can stop searching for “that perfect blueberry muffin” now 🙂

    1. I’m so glad you like it! Thanks for coming back by to let me know, and now I’m going to have to try it with some lemon zest. 🙂

  6. I’ve never made muffins from scratch before (what can I say I’m a sucker for the boxes). These look amazing though! They look so dense!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating