Blueberry Muffins Ever

Welcome to a world of deliciousness with The Best Blueberry Muffins Ever! If you’re anything like me, nothing is better than a warm muffin fresh from the oven, especially when it’s loaded with juicy blueberries. There’s something special about biting into a fluffy muffin, the sweetness intertwining with fruity bursts that bring joy to your breakfast table. Imagine the aroma wafting through your kitchen as these muffins bake! These blueberry muffins are not just about taste; they evoke nostalgia and comfort, perfect for any time of day.

Jump to:

• Why This Recipe Works
• Why You’ll Love The Best Blueberry Muffins Ever
• Ingredients
• Topping
• Muffins
• Preparing the Topping
• Mix Topping Ingredients
• Making the Muffins
• Preheat the Oven
• Combine Dry Ingredients
• Cream Butter and Sugars
• Add Eggs and Dairy
• Combine Wet and Dry Mixtures
• Fill Muffin Liners
• Bake the Muffins
• Cool and Enjoy
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• FAQs
• More Easy Breakfast Recipes:
• 📖 Recipe Card

Whether you’re enjoying them with your morning coffee or as an after-school snack, they are sure to be loved by everyone. The best part? This recipe is quick and easy, using simple ingredients you probably already have in your pantry. So grab your bowls, and let’s get ready to whip up these muffins that will surely be the highlight of your week!

Why This Recipe Works

This blueberry muffin recipe combines the perfect balance of ingredients to create muffins that are not only fluffy and moist but also flavorful. The high initial baking temperature ensures bakery-style muffin tops that rise beautifully. Meanwhile, combining sour cream and butter keeps the texture rich and tender. Plus, adding the cinnamon brown sugar topping elevates these muffins, making them irresistible.

Why You’ll Love The Best Blueberry Muffins Ever

These muffins are the epitome of comfort food – fragrant, fruity, and delightfully sweet. Whether enjoyed fresh out of the oven or saved for later, they bring warmth to your kitchen and smiles to your breakfast table. Furthermore, they require basic pantry ingredients and can be made in under 30 minutes, making them a go-to recipe for any occasion.

Ingredients

Topping

• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (67g) chopped walnuts (or pecans)
• 1 teaspoon ground cinnamon

Muffins

• 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

Preparing the Topping

Mix Topping Ingredients

First things first, let’s get that topping ready! In a mixing bowl, combine the brown sugar, chopped walnuts, and ground cinnamon. This mixture will add a beautiful sweetness and crunch on top of our muffins. Set it aside for later use.

Making the Muffins

Preheat the Oven

Now, let’s heat things up! Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with muffin liners. Set this aside as well; it’ll be ready when our batter is.

Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until everything is well combined. This step helps ensure that our muffins will rise perfectly. Once combined, set this bowl aside.

Cream Butter and Sugars

Using a handheld or stand mixer, beat the softened butter, granulated sugar, and brown sugar on high speed until creamy and smooth. This will take about 3 minutes. You want everything to be mixed together until light and fluffy.

Add Eggs and Dairy

On medium speed, add the eggs one at a time. Make sure to incorporate each egg thoroughly before adding the next. Next, mix in the sour cream and vanilla extract until everything is blended perfectly.

Combine Wet and Dry Mixtures

Here comes the fun part! On low speed, gradually add the dry ingredients and milk to the butter mixture. Beat everything until just combined. Avoid overmixing, as this can lead to tough muffins. Then, gently fold in the blueberries. Be careful not to squish them!

Fill Muffin Liners

Spoon the batter into the prepared muffin liners, filling each one to the very top. Don’t be shy; those fluffy tops are what we’re going for! Add the cinnamon brown sugar topping on each muffin, lightly pressing it down to secure it in place.

Bake the Muffins

Place your muffin pan in the preheated oven. Bake for the first 5 minutes at 425°F, then, without opening the oven, lower the temperature to 350°F (177°C). Continue baking for an additional 18–20 minutes or until a toothpick inserted into the center comes out clean. The total bake time should be around 23–25 minutes.

Cool and Enjoy

Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Let them cool completely for the best texture. Try to resist the urge to dive right in—it’ll be worth the wait!

Serving Suggestions

These blueberry muffins are delightful on their own, but you can take them to the next level! Pair them with a dollop of butter or cream cheese for extra indulgence. They also complement a cup of hot coffee or a refreshing glass of iced tea beautifully.

Tips for Success

• Make sure your ingredients are at room temperature for a smoother batter.
• Coating the blueberries in a little flour before folding them in can prevent them from sinking to the bottom.
• Bake just until a toothpick comes out clean to keep those muffins moist and delicious.

Variations

Feeling adventurous? Here are some fun twists you can try:
– Add lemon zest for a hint of freshness.
– Substitute half of the blueberries with raspberries or chopped strawberries for a fruity twist.
– Incorporate a yogurt drizzle on top for a tangy finish.

Storage Tips

Store your muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to 1 week, or freeze the muffins for up to 3 months. Just make sure they are wrapped tightly.

FAQs

1. Can I use frozen blueberries?
Yes, feel free to use frozen blueberries, but avoid thawing them before adding to the batter. This way, they’ll maintain their shape.

2. What can I substitute for sour cream?
Plain yogurt or buttermilk can be good substitutes for sour cream in this recipe.

3. How can I make these muffins gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend specifically designed for baking.

4. Can I make mini muffins instead?
Absolutely! Just reduce the baking time to around 12–15 minutes for those cute little bites.

5. What is the best way to reheat leftovers?
Reheat in the microwave for about 15-20 seconds or pop them in the oven at 350°F for a few minutes until warm.

These blueberry muffins are not just a treat; they’re a heartfelt way to start your day! Perfect for breakfast or a snack, they bring warmth and nostalgia with every bite. The combination of moist, fluffy texture and the sweet burst of blueberries creates a delightful experience that you’ll want to recreate time and again. Enjoy baking these muffins and sharing them with loved ones – they’re sure to become a favorite in your household!

More Easy Breakfast Recipes:

• High-Protein Cottage Cheese Bagels
• Red Velvet Brownies
• Viral Cottage Cheese Toast
• Air Fryer Tuna Melt

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