Blueberry Muffins Recipe

Why You’ll Love This Recipe

This blueberry muffin recipe is loved for its simplicity and unbeatable taste. The secret to their light, fluffy texture is the addition of sour cream in the batter, ensuring they stay moist for longer. The crumb topping adds an extra layer of sweetness and texture. With a short prep time of just 30 minutes, you can easily bake up a batch to enjoy with your morning coffee or as a snack during the day.

Ingredients

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup sour cream

• ½ cup milk

• 1 ½ cups fresh blueberries (or frozen)

• 1 tablespoon lemon zest (optional)

For the crumb topping:

• ¼ cup all-purpose flour

• ¼ cup granulated sugar

• ¼ cup unsalted butter, melted

• ¼ teaspoon cinnamon

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C). Line a muffin pan with paper liners or grease the pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Mix in the sour cream and milk until fully incorporated.

5. Gradually fold the dry ingredients into the wet ingredients. Gently fold in the blueberries, being careful not to crush them.

6. Fill the muffin cups ¾ full with the batter.

7. In a small bowl, mix the ingredients for the crumb topping. Sprinkle about 1 tablespoon of the topping on each muffin.

8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the muffins to cool for 5-10 minutes in the pan, then transfer them to a wire rack to finish cooling.

Servings and Timing

• Servings: 12 muffins

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Add-ins: Try adding a handful of chopped nuts, like walnuts or pecans, to the batter for added crunch.

• Flavor twist: Mix in a dash of cinnamon or nutmeg to the batter for a warm, spiced flavor.

• Gluten-free: Swap the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.

Storage/Reheating

• Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 3 months.

• Reheating: To reheat, microwave for 10-15 seconds or warm them in the oven at 350°F for about 5 minutes.

FAQs

How do I prevent my blueberries from sinking in the batter?

To prevent the blueberries from sinking, toss them lightly in a bit of flour before adding them to the batter. This helps them stay suspended while baking.

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well in this recipe. There's no need to thaw them; simply fold them into the batter while still frozen to prevent them from bleeding color.

Can I make the crumb topping without cinnamon?

Absolutely! The cinnamon adds a nice flavor, but you can leave it out or replace it with other spices like nutmeg or cardamom.

How do I know when the muffins are done?

Muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Can I use a muffin mix instead of making the batter from scratch?

While a muffin mix can save time, using fresh ingredients ensures a more flavorful, moist muffin. However, you can certainly substitute if you're short on time.

Is sour cream essential for the muffins?

Yes, sour cream helps keep the muffins moist and tender. If you don’t have sour cream, you can substitute with plain yogurt or buttermilk.

How can I make these muffins extra sweet?

You can add an extra sprinkle of sugar on top of the muffins before baking for an added sweet crunch.

Can I make mini muffins instead of regular-sized muffins?

Yes, reduce the baking time to about 12-15 minutes for mini muffins.

What’s the best way to freeze these muffins?

Let the muffins cool completely, then wrap them individually in plastic wrap or foil and place them in a freezer bag for up to 3 months.

Can I double this recipe?

Yes, you can easily double this recipe to make 24 muffins. Just make sure to divide the batter evenly between the muffin cups.

Conclusion

This blueberry muffin recipe is a simple and foolproof way to create a batch of moist, fluffy muffins with a delightful crumb topping. Whether you're looking for a quick breakfast or an afternoon snack, these muffins will be a hit every time. Try them out and enjoy the perfect balance of sweet, tangy, and buttery goodness in each bite!

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• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

These blueberry muffins are a perfect balance of fluffiness and moisture, made with fresh blueberries and a crumbly topping for added texture. The secret ingredient, sour cream, ensures these muffins stay moist, making them ideal for breakfast, a snack, or any occasion. Enjoy the burst of flavor in every bite!

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Instructions

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

½ cup milk

1 ½ cups fresh blueberries (or frozen)

1 tablespoon lemon zest (optional)

Notes

• To prevent blueberries from sinking, toss them in a little flour before adding to the batter.

• For a flavor twist, try adding cinnamon or nutmeg to the batter.

• If using frozen blueberries, do not thaw before adding to the batter.