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My Best Blueberry Muffins

My Best Blueberry Muffins

These easy blueberry muffins are buttery, soft, and moist, topped with cinnamon brown sugar for bakery-style goodness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • 12-count muffin pan
  • Muffin liners
  • mixing bowls
  • whisk
  • 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)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter (softened to room temperature)
  • 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 blueberries (fresh or frozen)

Instructions
 

Instructions

  • Preheat oven to 425°F (218°C). Spray a 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 until smooth and creamy. Add eggs one at a time, beating after each. Beat in sour cream and vanilla. Add dry ingredients and milk, mixing until combined. Fold in blueberries.
  • Spoon the batter into muffin liners, filling to the top. Top with brown sugar mixture, pressing down slightly. Bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake for another 18-20 minutes until a toothpick comes out clean.
  • Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. Freeze baked & cooled muffins for up to 3 months. For best results, use room temperature ingredients.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 3mgCalcium: 25mgIron: 0.5mg
Keyword baking, blueberry muffins, Breakfast Recipes, easy recipes, muffins, Sally McKenney
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