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.

Pro Tips

Room Temperature Ingredients: Ensure the butter, eggs, sour cream, and milk are at room temperature. This helps create a smooth, even batter and promotes better rising during baking.

Don’t Overmix the Batter: When combining wet and dry ingredients, mix just until no streaks of flour remain. Overmixing can lead to dense muffins.

Coat Blueberries in Flour: Toss the blueberries in 1–2 teaspoons of flour before folding them into the batter. This prevents them from sinking to the bottom of the muffins.

Use Fresh or Frozen Blueberries: If using frozen blueberries, don’t thaw them before adding to the batter, as thawed berries can make the batter watery and discolor it.

High Heat for Rising: The initial 5 minutes at 425°F creates steam that helps the muffins rise higher. Lowering the temperature afterward ensures even cooking without burning the tops.

Customize the Brown Sugar Topping: For extra crunch, add a pinch of coarse sea salt or a tablespoon of rolled oats to the topping mix.

Avoid Overfilling the Liners: Fill the liners right to the top for tall, bakery-style muffins. Any excess batter can go into the second pan to avoid overcrowding.

Check for Doneness: Use a toothpick or skewer to check the center of a muffin. If it comes out clean or with only a few crumbs, the muffins are done.

Cool Completely: Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack. This prevents the topping from sticking to the pan.

Storage Tip: Place a paper towel at the bottom of the storage container and on top of the muffins to absorb moisture and keep them fresh longer.

Recipe Variations

Berry Swaps: Replace blueberries with raspberries, blackberries, or diced strawberries for a different berry flavor.Use a mix of berries for a colorful twist.

Citrus Addition: Add 1 tablespoon of lemon or orange zest to the batter for a bright, tangy flavor.Drizzle the cooled muffins with a simple lemon glaze (powdered sugar + lemon juice).

Nutty Upgrade: Mix ½ cup of chopped nuts (walnuts, pecans, or almonds) into the batter for added texture.Use nuts in the brown sugar topping for extra crunch.

Chocolate Lovers: Fold in ½ cup of mini chocolate chips along with the blueberries for a blueberry-chocolate combination.Top the muffins with a light drizzle of melted white chocolate after baking.

Spiced Muffins: Add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.For a fall-inspired twist, add a pinch of ground cardamom or cloves.

Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour for a slightly nutty flavor and more fiber.

Gluten-Free Muffins: Use a gluten-free all-purpose flour blend in place of regular flour. Ensure the blend includes xanthan gum for structure.

Dairy-Free Alternative: Replace the butter with a plant-based alternative and use non-dairy yogurt or sour cream. Substitute milk with almond, soy, or oat milk.

Mini Muffins: Divide the batter into a mini muffin tin for bite-sized treats. Adjust the baking time to 10–12 minutes at 350°F after the initial high heat.

Savory Twist: Omit the sugar, blueberries, and topping, and fold in shredded cheese, diced ham, or cooked bacon bits for savory breakfast muffins.

More Recipes

• Lemon Blueberryy Cake
• Blueberry Sauce
•  Vegan Strawberry Pancakes