My Best Blueberry Muffins
These blueberry muffins are buttery and moist, featuring an easy cinnamon brown sugar topping for a bakery-style treat.
Equipment
- muffin pan
- 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 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 mixer, beat the butter, granulated sugar, and brown sugar 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 until combined. With the mixer running on low, add the dry ingredients and milk, and beat until combined. Fold in the blueberries.
- Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then reduce the temperature to 350°F (177°C) and bake for an additional 18–20 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
For freezing, freeze baked & cooled muffins for up to 3 months. Thaw before enjoying.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg
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