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My Best Blueberry Muffins

My Best Blueberry Muffins

Delicious and moist blueberry muffins that are perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • 12-count muffin pan
  • Mixing Bowl
  • handheld mixer

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
 

Muffin 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. Beat in the sour cream and vanilla extract until combined. Gradually add the dry ingredients and milk, beating until combined. Fold in the blueberries.
  • Spoon the batter into the muffin liners, filling them to the top. Add brown sugar topping on each, pressing it down gently. Bake for 5 minutes, then reduce the oven temperature to 350°F (177°C) and bake for an additional 18-20 minutes until a toothpick comes out clean.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

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. Thaw in the refrigerator or at room temperature before enjoying.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg
Keyword Baking, Blueberry Muffins, breakfast, dessert, Muffins, snack
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