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My Best Blueberry Muffins Recipe

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4.3 from 5 reviews

These moist and fluffy blueberry muffins are packed with fresh or frozen blueberries and topped with a sweet cinnamon walnut crumble. Made with a tender crumb and a perfect balance of sweetness and spice, these muffins are ideal for breakfast, brunch, or a delightful snack. The recipe involves creaming butter and sugars, folding in sour cream and vanilla for richness, and baking to golden perfection.

Ingredients

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

  1. Preheat and Prepare Muffin Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with muffin liners to prevent sticking. Set aside.
  2. Make the Topping: In a small bowl, combine the brown sugar, chopped walnuts (or pecans), and ground cinnamon. Mix well and set the topping mixture aside for later use.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and salt throughout the batter.
  4. Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter, granulated sugar, and brown sugar together on high speed for about 3 minutes until the mixture is smooth and creamy. This step helps create a light texture.
  5. Add Eggs and Wet Ingredients: On medium speed, add the eggs one at a time, beating well after each addition to fully incorporate them. Then beat in the sour cream and vanilla extract on medium speed until combined for moisture and flavor.
  6. Combine Wet and Dry Ingredients: With the mixer running on low speed, gradually add the dry ingredients and milk into the wet mixture. Beat just until combined to avoid overmixing. The batter should be thick and creamy. Gently fold in the blueberries to distribute evenly without breaking them.
  7. Fill Muffin Pan and Add Topping: Spoon the batter into the prepared muffin liners, filling each cup all the way to the top for full, domed muffins. Spoon the brown sugar topping onto each muffin, gently pressing it into the surface so it sticks during baking.
  8. Bake Muffins: Place the muffin pan in the preheated oven and bake for 5 minutes at 425°F (218°C). Then, without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 18-20 minutes or until a toothpick inserted into the center comes out clean. The total baking time is approximately 23-25 minutes.
  9. Cool Muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Cooling helps set the texture and flavor.
  10. Storage: Store muffins covered at room temperature for a few days or refrigerate for up to one week to maintain freshness.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from turning blue.
  • Ensure all refrigerated ingredients like eggs, sour cream, and milk are at room temperature for better batter consistency.
  • Measuring flour by spooning it into the cup and leveling off prevents dense muffins.
  • Do not overmix the batter after adding flour to keep muffins tender.
  • The initial high-temperature bake helps the muffins rise quickly and form a domed top.
  • Store muffins in an airtight container to keep them moist.

Find it online: https://bitezly.com/my-best-blueberry-muffins-recipe/