Go Back

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.
Print Recipe Pin Recipe
Prep Time 34 minutes
Cook Time 23 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Brown Sugar Topping

  • 1/2 cup 100g packed light or dark brown sugar
  • 1/2 cup 67g chopped walnuts (or pecans)
  • 1 teaspoon ground cinnamon

Muffins

  • 1 and 3/4 cups 219g all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
  • 1/2 cup 100g granulated sugar
  • 1/4 cup 50g packed light or dark brown sugar
  • 2 large eggs at room temperature
  • 1/2 cup 120g sour cream or plain/vanilla yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup 60ml milk, at room temperature
  • 1 and 1/2 cups 210g fresh or frozen blueberries

Instructions
 

Preheat and Prepare:

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

Make the Topping:

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

Combine Dry Ingredients:

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

Cream Butter and Sugars:

  • 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:

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

Mix Wet and Dry Ingredients:

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

Fill the Muffin Cups:

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

Bake the Muffins:

  • Bake at 425°F (218°C) for 5 minutes.
  • 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:

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