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My Best Blueberry Muffins

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Deliciously fluffy and moist blueberry muffins bursting with juicy blueberries, perfect for breakfast or as a snack.

Ingredients

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  • 1 and 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light or dark brown sugar
  • 1/2 cup sour cream or plain/vanilla yogurt
  • 2 large eggs, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup milk, at room temperature
  • 1 and 1/2 cups fresh or frozen blueberries
  • 1/2 cup packed light or dark brown sugar (for topping)
  • 1/2 cup chopped walnuts or pecans (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a muffin pan with liners to prevent sticking.
  2. In a small bowl, combine the topping ingredients: brown sugar, chopped nuts, and ground cinnamon. Mix well and set aside.
  3. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt until combined.
  4. In a separate bowl, beat the softened butter and both sugars together until creamy and light.
  5. Add the sour cream (or yogurt), eggs, and vanilla extract into the butter mixture and mix until smooth.
  6. Gradually incorporate the dry ingredients into the wet mixture, stirring gently just until combined. Avoid over-mixing.
  7. Pour in the milk and carefully fold in the blueberries, keeping them intact to ensure even distribution.
  8. Spoon the batter into the prepared muffin liners, filling each about two-thirds full to allow space for rising.
  9. Evenly sprinkle the topping mixture over each muffin for a crunchy finish.
  10. Bake in the preheated oven for about 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra moist muffins, avoid over-mixing the batter.

Nutrition

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