Go Back
–+ servings

Blueberry Muffins

No ratings yet
These blueberry muffins are soft, fluffy, and bursting with juicy blueberries, perfect for breakfast or an afternoon snack.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Base
  • 1.75 cups all-purpose flour Provides the structure for the muffins.
  • 1 teaspoon baking soda Helps the muffins rise for a light texture.
  • 1 teaspoon baking powder Works alongside baking soda for an airy result.
  • 0.5 teaspoon salt Enhances flavor and balances sweetness.
  • 0.5 cups unsalted butter, softened Adds moisture and richness.
  • 0.5 cups granulated sugar Sweetens the muffins and creates a tender crumb.
  • 0.25 cups packed light or dark brown sugar Introduces a hint of caramel flavor.
  • 0.5 cups sour cream or plain/vanilla yogurt Keeps the muffins moist and adds a slight tang.
  • 2 large eggs, at room temperature Binds the ingredients and adds structure.
  • 1.5 teaspoons pure vanilla extract Infuses a comforting aroma and flavor.
  • 0.25 cups milk, at room temperature Adjusts batter consistency and moisture.
  • 1.5 cups fresh or frozen blueberries The star of the show, providing bursts of sweetness.
Topping
  • 0.5 cups packed light or dark brown sugar Creates a crunchy, sweet layer.
  • 0.5 cups chopped walnuts or pecans Adds nuttiness and texture.
  • 1 teaspoon ground cinnamon Enhances the warm flavors.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a muffin pan with liners.
  2. In a small bowl, mix the topping ingredients: brown sugar, chopped nuts, and ground cinnamon. Set aside.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  4. In another bowl, beat the softened butter with granulated sugar and brown sugar until creamy.
  5. Add sour cream (or yogurt), eggs, and vanilla extract to the butter mixture and mix until incorporated.
  6. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  7. Pour in the milk and fold in the blueberries gently.
  8. Spoon the batter into prepared muffin liners, filling each about two-thirds full.
  9. Sprinkle the prepared topping evenly over each muffin.
Baking
  1. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean.
  2. Allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 15g

Notes

Ensure your butter is softened to room temperature for best mixing results. Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 3 months. Variations: Swap blueberries for raspberries or strawberries, or add lemon zest for a citrus flavor.

Tried this recipe?

Let us know how it was!