My Best Blueberry Muffins
Delicious and fluffy blueberry muffins that are perfect for breakfast with a sweet topping.
Equipment
- 12-count muffin pan
- Nonstick spray
- Mixing Bowls
- Handheld electric mixer
Ingredients
Topping
- ½ cup packed light or dark brown sugar 100g
- ½ cup chopped walnuts or pecans 67g
- 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; 113g)
- ½ cup granulated sugar 100g
- ¼ cup packed light or dark brown sugar 50g
- 2 large eggs (at room temperature)
- ½ cup sour cream or plain/vanilla yogurt (at room temperature; 120g)
- 2 teaspoons pure vanilla extract
- ¼ cup milk (at room temperature; 60ml)
- 1 and ½ cups fresh or frozen blueberries (do not thaw if using frozen)
Instructions
Preparation
- 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 handheld or stand mixer, beat the butter, granulated sugar, and brown sugar together until smooth and creamy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract. With the mixer on low speed, add the dry ingredients and milk into the wet ingredients and mix until combined. Fold in the blueberries.
- Spoon the batter into liners, filling them all the way to the top, and spoon brown sugar topping on each, pressing it down gently.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for an additional 18–20 minutes or until a toothpick inserted comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Muffins can be frozen for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 3mgCalcium: 30mgIron: 1mg
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