Blueberry Muffins

Blueberry muffins aren’t just tasty—they’re also a healthy choice for breakfast. They’re full of juicy blueberries and topped with a sweet, crunchy topping. They have a great mix of flavors and textures. You can enjoy them right after baking or as a quick snack. They have a delicious taste that everyone enjoys.

Blueberries are packed with antioxidants and vitamins, making these muffins healthier than store-bought ones. Whether you bake them for yourself, your family, or to share with friends, these muffins are sure to be a favorite.

Ingredients

Brown Sugar Topping:

• Packed light or dark brown sugar
• Chopped walnuts (or pecans)
• Ground cinnamon

Muffins:

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Unsalted butter, softened to room temperature
• Granulated sugar
• Packed light or dark brown sugar
• Large eggs, at room temperature
• Sour cream or plain/vanilla yogurt, at room temperature
• Pure vanilla extract
• Milk, at room temperature
• Fresh or frozen blueberries

How To Make Blueberry Muffins

Preheat and Prepare:

1. Heat your oven to 425°F (218°C).
2. Lightly grease a 12-cup muffin pan with nonstick spray or line it with cupcake wrappers.
3. Prepare a second pan with 2 liners since this recipe yields approximately 14 muffins. Set aside.

Make the Topping:

1. In a small bowl, mix all the topping ingredients together. Set aside.

Combine Dry Ingredients:

1. In a large bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

Cream Butter and Sugars:

1. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar on high speed until the mixture is smooth and creamy, which should take about 2 minutes.

Add Eggs, Sour Cream, and Vanilla:

1. On medium speed, add the eggs one at a time, beating well after each addition.
2. Add the sour cream and vanilla extract, and continue mixing until fully combined.

Mix Wet and Dry Ingredients:

1. On low speed, gradually add the dry ingredients and milk to the wet mixture.
2. Mix until no traces of flour are visible.
3. Carefully fold in the blueberries.

Fill the Muffin Cups:

1. Spoon the batter into the muffin liners, filling them to the top.
2. Sprinkle the brown sugar topping on each muffin, gently pressing it down to adhere.

Bake the Muffins:

1. Bake at 425°F (218°C) for 5 minutes.
2. Without opening the oven, reduce the temperature to 350°F (177°C) and bake for an additional 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Store:

1. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
2. Store the muffins in an airtight container at room temperature for a few days or in the refrigerator for up to 1 week.

More Recipes

• Lemon Blueberryy Cake
• Blueberry Sauce
•  Vegan Strawberry Pancakes