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–+ servings

My Best Blueberry Muffins

This recipe for Blueberry Muffins offers a perfect balance of sweet and tart with blueberries bursting with flavor in every bite, ideal for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 210 kcal

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.

Notes

These muffins are perfect warm from the oven. Serve with a pat of butter or with coffee or tea. Store covered at room temperature for a few days or in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 180mgFiber: 1gSugar: 12g
Keyword Baking, Blueberry Muffins, Breakfast Recipe, Easy Muffins, Muffins
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