My Best Blueberry Muffins
Deliciously moist and fluffy blueberry muffins topped with a sweet brown sugar streusel, perfect for breakfast or a snack.
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
- 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 until smooth and creamy, about 3 minutes. Add the eggs one at a time, beating well after each. Beat in the sour cream and vanilla until combined. On low speed, add the dry ingredients and milk and beat until combined. Fold in the blueberries.
- Spoon the batter into liners, filling them to the top. Spoon brown sugar topping on each, pressing it down gently. Bake for 5 minutes at 425°F, then reduce temperature to 350°F (177°C) and bake for an additional 18–20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
Nutrition
Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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