Description
You can bake incredibly moist, fluffy, bakery-style blueberry muffins right in your kitchen. This easy recipe uses simple steps to give you tall domes and juicy berries every time, perfect for a tasty blueberry breakfast or snack.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1/4 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoon flour (for tossing berries)
- For the Crumb Topping (Optional): 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon ground cinnamon, 2 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
- Prepare the crumb topping first, if using: In a small bowl, mix the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside in the refrigerator.
- In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt. This is your dry mix.
- In a separate medium bowl, whisk together the melted butter, eggs, milk, sour cream, and vanilla extract until just combined. This is your wet mix.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently mix until just combined. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten and makes tough muffins.
- In a small bowl, toss the blueberries with 1 tablespoon of flour. This coating helps prevent them from sinking to the bottom.
- Gently fold the floured blueberries into the batter until they are evenly distributed.
- Fill the muffin cups nearly to the top (about 3/4 full). For bakery-style height, fill them slightly more.
- Sprinkle the chilled crumb topping evenly over the tops of the filled muffins.
- Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the tall dome.
- Reduce the oven temperature to 375°F (190°C) without opening the door, and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these easy homemade muffins!
Notes
- For the best results and moist blueberry muffins, use room temperature eggs and milk.
- If using frozen blueberries, do not thaw them. Toss them directly with the flour before adding them to the batter.
- To achieve that signature bakery look, you can briefly chill the batter for 15 minutes before baking.
- These muffins are freezer friendly; cool them completely, then store them in an airtight container for up to three months.
- Prep Time: 15 min
- Cook Time: 23 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22
- Sodium: 250
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 2
- Protein: 5
- Cholesterol: 75