My Best Blueberry Muffins
These blueberry muffins are buttery, soft, and moist. Perfect for a delicious breakfast.
Equipment
- 12-count muffin pan
- Mixing Bowls
- electric mixer
- Cooling Rack
Ingredients
Topping
- ½ cup brown sugar packed, light or dark
- ½ cup chopped walnuts (or pecans)
- 1 teaspoon ground cinnamon
Muffins
- 1 and ¾ cups all-purpose flour [spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter [softened to room temperature](https://sallysbakingaddiction.com/room-temperature-butter/)
- ½ cup granulated sugar
- ¼ cup brown sugar packed, light or dark
- 2 large eggs at room temperature
- ½ cup sour cream or plain/vanilla yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup milk at room temperature
- 1 and ½ cups fresh or frozen blueberries
Instructions
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.
- For the topping: Mix all of the topping ingredients together. Set aside.
- For the muffins: Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Using a mixer, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each. Beat in the sour cream and vanilla extract, then add the dry ingredients and milk, mixing until combined. Fold in the blueberries.
- Spoon the batter into liners, filling them all the way to the top. Spoon the brown sugar topping on each and gently press it down.
- Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F and bake for an additional 18-20 minutes until a toothpick comes out clean. Allow cooling for 5 minutes in the muffin pan then transfer to a wire rack.
- Muffins can be stored at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
Freezing Instructions: Freeze baked and cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. All refrigerated ingredients should be at room temperature for even mixing.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg
Tried this recipe?Let us know how it was!