Why Make This Recipe
Blueberry muffins are a classic breakfast treat loved by many. This recipe for My Best Blueberry Muffins offers a perfect balance of sweet and tart. The blueberries burst with flavor in every bite, making them a delightful addition to your morning routine. Not only are these muffins easy to make, but they also make a great snack or dessert. Plus, they freeze well, so you can enjoy them anytime!
How to Make My Best Blueberry Muffins
Ingredients:
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (67g) chopped walnuts (or pecans)
- 1 teaspoon ground cinnamon
- 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
Directions:
- Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.
- Mix all of the topping ingredients together and set aside.
- In a large bowl, whisk the flour, baking soda, baking powder, and salt together.
- Using a mixer, beat the butter, granulated sugar, and brown sugar on high speed until creamy.
- Add eggs one at a time, then add the sour cream and vanilla extract.
- On low speed, mix in the dry ingredients and milk until combined.
- Gently fold in the blueberries.
- Fill muffin liners to the top with batter and sprinkle the brown sugar topping on each muffin.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C) and bake for an additional 18-20 minutes until a toothpick comes out clean.
- Allow the muffins to cool for 5 minutes before transferring them to a wire rack.
- Store muffins covered at room temperature for a few days or in the refrigerator for up to 1 week.
How to Serve My Best Blueberry Muffins
These muffins are perfect warm from the oven. You can serve them plain or with a pat of butter. They also pair nicely with a cup of coffee or tea. Enjoy them at breakfast, as an afternoon snack, or even for dessert!
How to Store My Best Blueberry Muffins
To keep your muffins fresh, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, store them in the refrigerator for up to 1 week. You can also freeze them for up to 3 months. To reheat, just pop them in the microwave for a few seconds.
Tips to Make My Best Blueberry Muffins
- Make sure your butter is softened to room temperature for the best texture.
- You can use either fresh or frozen blueberries, but do not thaw frozen blueberries before adding them to the batter.
- If you want a sweeter muffin, feel free to add a bit more sugar to the batter.
Variation
Try adding lemon zest or almond extract for a different flavor twist. You can also mix in other fruits like raspberries or blackberries for a berry blend.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser.
2. How can I make these muffins healthier?
You can reduce the sugar or use applesauce instead of some butter to cut back on fat.
3. Can I double this recipe?
Absolutely! Just make sure to use a larger mixing bowl and possibly two muffin pans if necessary.
My Best Blueberry Muffins
Ingredients
For the muffin batter
- 1 cup packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 100 grams granulated sugar
- 1/4 cup sour cream or plain/vanilla yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup milk, at room temperature
- 1 1/2 cups fresh or frozen blueberries Do not thaw frozen blueberries before adding.
For the topping
- 1/2 cup chopped walnuts (or pecans)
- 1 teaspoon ground cinnamon
- 1/4 cup packed light or dark brown sugar
For the dry ingredients
- 1 and 3/4 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.
- Mix all of the topping ingredients together and set aside.
Muffin Batter
- In a large bowl, whisk the flour, baking soda, baking powder, and salt together.
- Using a mixer, beat the butter, granulated sugar, and brown sugar on high speed until creamy.
- Add eggs one at a time, then add the sour cream and vanilla extract.
- On low speed, mix in the dry ingredients and milk until combined.
- Gently fold in the blueberries.
Baking
- Fill muffin liners to the top with batter and sprinkle the brown sugar topping on each muffin.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C) and bake for an additional 18-20 minutes until a toothpick comes out clean.
- Allow the muffins to cool for 5 minutes before transferring them to a wire rack.