Blueberry muffins are a delightful baked treat characterized by their moist, tender crumb and bursting with juicy blueberries. These muffins are typically made from a batter of flour, sugar, eggs, milk, and butter or oil. They are often enhanced with a hint of vanilla or lemon zest. This addition brightens the flavor profile.
Upon baking, they develop a golden-brown top that can be slightly crispy, while the inside remains soft and fluffy. The blueberries, whether fresh or frozen, create a lovely contrast in taste and color. They offer bursts of sweetness and a slight tartness.
Blueberry muffins can be enjoyed on their own. They can also be paired with butter, cream cheese, or a sprinkle of sugar on top for added sweetness. Perfect for breakfast, brunch, or as a snack, they are also a popular item in cafes and bakeries. Their vibrant color and wholesome ingredients make them a comforting and delicious choice for muffin lovers.
Moist, melt-in-your-mouth blueberry muffins with an easy crumble topping. Course Breakfast, Dessert Cuisine American
What You Need to Make This Recipe
For the Muffins:
- 2 ½ cup all-purpose flour 300 g
- 2 tsp baking powder
- ¼ cup salted butter 56 g, melted
- ¼ cup vegetable oil 60 mL
- 1 cup whole milk 240 ml
- ¾ cup granulated sugar 170 g
- ¼ cup sour cream 60 ml
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 eggs room temperature
- ¼ cup lemon juice 60 ml
- 8 oz blueberries fresh
For the Topping:
- ½ cup all-purpose flour 60 g
- ½ cup granulated sugar 100 g
- ¼ cup salted butter 56 g
How to Make Blueberry Muffins
For the Strudel Topping:
- Whisk the flour, sugar and salt in a medium bowl then add the cubed butter.
- Use your clean fingers to crumble the butter and flour together until you have a shaggy mixture. I like to press large handfuls together at the end. Then, I gently break them apart to create a range of various sized clumps.
For the Muffins:
- Preheat to 400 degrees F. Prepare your muffin tin by either greasing the wells or adding paper liners.
- Add the flour, baking powder and salt to a large bowl then whisk together and set aside.
- Toss the blueberries In about a tablespoon of the dry mixture and set aside. This will help prevent them from sinking in the batter.
- In a medium bowl, add melted butter, oil, milk, sugar, vanilla, eggs, lemon juice, sour cream, and lemon zest. Then, whisk them together until mixed.
- Pour the wet mixture Into the dry then mix until almost merged. Add the blueberries and fold in.
- Transfer batter to your prepared muffin tin filling the wells to the top. Cover with the strudel topping.
- Bake for about 20 minutes at 400 F. I like to add a ramekin filled halfway with water. This keeps the muffins nice and moist during the bake. But, this step is optional. Let the muffins cool in the tin for at least 10 minutes before removing.
Video
Tips For Making The Best Blueberry Muffins
- Sour cream packs so much moisture. I know many bakers will add it to every cake recipe. It just works! If you don’t have it on hand just use plain yogurt instead.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one, fluff your flour with a spoon. Then, sprinkle it into your measuring cup. Use a knife to level it off.
- Lemon zest and juice give a zingy kick of flavor. The acid reacts with the leavening agents and milk. This reaction leads to some magical things. If you’re not a lemon fan just add an extra 1/4 cup of milk to the batter.
- If you’re not using paper liners make sure to butter and flour the wells of your muffin tin thoroughly. Let the muffins cool for at least 10 minutes before removing.
Often Asked Questions (FAQs)
- Can I use frozen blueberries in my muffin recipe?
Yes, you can use frozen blueberries. Just gently fold them into the batter while still frozen to prevent them from bleeding and turning the batter blue. - How can I make blueberry muffins healthier?
You can substitute whole wheat flour for all-purpose flour. Use less sugar. Replace some of the butter with applesauce or yogurt for a healthier version. - What’s the best way to store blueberry muffins?
Store cooled muffins in an airtight container at room temperature for 1-2 days. For longer storage, you can freeze them for up to 3 months. - Why are my blueberry muffins dense?
Dense muffins result from over mixing the batter or using too much flour. Make sure to mix just until blended and measure your flour accurately. - Can I add other ingredients to blueberry muffins?
Absolutely! Consider adding nuts, lemon zest, chocolate chips, or spices like cinnamon for added flavor and texture. - How do I know when my blueberry muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs but no wet batter, the muffins are done. - Can I make mini blueberry muffins?
Yes, you can! Just adjust the baking time; mini muffins usually take about 10 – 15 minutes to bake. - What can I serve with blueberry muffins?
Blueberry muffins pair well with butter, cream cheese, or jam. They also go well with a cup of coffee or tea. Enjoy them for a delightful breakfast or snack. - How can I make my muffins rise higher?
Make sure that your baking powder is fresh. Don’t over mix the batter. Let the batter rest for a few minutes before baking for better rise. - How long do blueberry muffins last?
When stored properly, blueberry muffins can last 1-2 days at room temperature or up to 3 months in the freezer.
Blueberry Muffins
Blueberry muffins are a classic baked treat, featuring a moist and fluffy texture filled with sweet, juicy blueberries. Enhanced with a hint of vanilla or lemon zest, these muffins are golden brown on the outside and soft on the inside. Perfect for breakfast or as a delightful snack, they offer a delicious balance of sweetness and tartness, making them a favorite for all occasions. Enjoy them warm or fresh, paired with butter or cream cheese for an extra touch of indulgence!
Ingredients
For the Muffins:
- 2 ½ cup all-purpose flour 300 g
- 2 tsp baking powder
- ¼ cup salted butter 56 g, melted
- ¼ cup vegetable oil 60 mL
- 1 cup whole milk 240 ml
- ¾ cup granulated sugar 170 g
- ¼ cup sour cream 60 ml
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 eggs room temperature
- ¼ cup lemon juice 60 ml
- 8 oz blueberries fresh
For the Topping:
- ½ cup all-purpose flour 60 g
- ½ cup granulated sugar 100 g
- ¼ cup salted butter 56 g
Instructions
For the Strudel Topping:
- Whisk the flour, sugar and salt in a medium bowl then add the cubed butter.
- Use your clean fingers to crumble the butter and flour together until you have a shaggy mixture. I like to press large handfuls together at the end. Then, I gently break them apart to create a range of various sized clumps.
For the Muffins:
- Preheat to 400 degrees F. Prepare your muffin tin by either greasing the wells or adding paper liners.
- Add the flour and baking powder to a large bowl then whisk together and set aside.
- Toss the blueberries in about a tablespoon of the dry mixture and set aside. This will help prevent them from sinking in the batter.
- In a medium bowl, add melted butter, oil, milk, sugar, vanilla, eggs, lemon juice, sour cream, and lemon zest. Then, whisk them together until mixed.
- Pour the wet mixture into the dry then mix until almost merged. Add the blueberries and fold in.
- Transfer batter to your prepared muffin tin filling the wells to the top. Cover with the strudel topping.
- Bake for about 20 minutes at 400 F. I like to add a ramekin filled halfway with water. This keeps the muffins nice and moist during the bake. But this step is optional. Let the muffins cool in the tin for at least 10 minutes before removing.
Notes
- Sour cream packs so much moisture. I know many bakers will add it to every cake recipe. It just works! If you don't have it on hand just use plain yogurt instead.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one, fluff your flour with a spoon. Then, sprinkle it into your measuring cup. Use a knife to level it off.
- Lemon zest and juice give a zingy kick of flavor. The acid reacts with the leavening agents and milk. This reaction leads to some magical things. If you're not a lemon fan just add an extra 1/4 cup of milk to the batter.
- If you're not using paper liners make sure to butter and flour the wells of your muffin tin thoroughly. Let the muffins cool for at least 10 minutes before removing.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 129Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 56mgSodium: 82mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 3g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
