Blueberry Muffins Recipe

There’s something about fresh blueberry muffins that just feel like the ultimate morning treat. Whether you’re starting your day or looking for a snack, these homemade muffins are the perfect combination of sweet, tangy, and warm. With juicy bursts of fresh blueberries in every bite and a delightful cinnamon-sugar topping, these muffins are as comforting as they are delicious.

Baking your own muffins may seem intimidating, but trust me, this recipe is a breeze. You don’t need any fancy techniques, just a few simple steps, and in less than 30 minutes, you’ll have a batch of golden, perfectly fluffy muffins waiting for you. Plus, they’re made with basic ingredients you probably already have in your kitchen—what’s better than that?

Ingredients

• Light brown sugar
• Cinnamon
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Butter
• Granulated sugar
• Eggs
• Sour cream (or Greek yogurt)
• Vanilla
• Milk
• Fresh blueberries

Directions

1. Preheat the oven to 375°F (190°C). Prepare your muffin tin by adding liners or spraying with nonstick spray.
2. Make the cinnamon-sugar topping: Whisk together the light brown sugar and cinnamon in a bowl. Set aside.

1. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
2. Beat the butter and sugars: In a large bowl, beat together the unsalted butter, granulated sugar, and light brown sugar until smooth, light, and creamy.
3. Add eggs and wet ingredients: Add the eggs, one at a time, mixing well after each addition. Next, add the sour cream (or Greek yogurt), milk, and vanilla extract, and stir until everything is fully combined.
4. Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients in small batches, stirring gently until the batter comes together. Be careful not to overmix—this will keep the muffins light and fluffy. Gently fold in the blueberries.

1. Fill the muffin tins: Divide the batter evenly into the muffin liners, filling each about ¾ of the way full.

1. Top with cinnamon sugar: Sprinkle the brown sugar and cinnamon mixture generously over the tops of each muffin.
2. Bake: Bake the muffins for 18-20 minutes, or until a toothpick inserted comes out clean.
3. Cool and enjoy: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Enjoy while warm!

Tips for Perfect Blueberry Muffins

• Room temperature ingredients: Make sure your butter, eggs, and milk are all at room temperature. This helps create a smoother batter and a fluffier muffin.
• Don’t overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to dense muffins, and we’re aiming for light and fluffy!
• Toss the blueberries in flour: Before adding the blueberries to the batter, toss them in a small amount of flour to prevent them from sinking to the bottom while baking. Personally, I sometimes do this and sometimes don’t—honestly, I’ve never noticed a huge difference either way! But if you want to be extra careful or just like the idea of keeping those berries suspended in the batter, this is a good step to take. Totally optional, though!
• Make-ahead option: These muffins can be made ahead of time and stored in an airtight container at room temperature for 2-3 days. Or freeze them for up to 3 months and reheat for a quick breakfast or simply thaw them overnight at room temperature.
• Customizable toppings: If you want to make these even more indulgent, try adding a crumble topping or a drizzle of glaze for extra sweetness!

Delicious Variations

• Mixed berry muffins: Replace some or all of the blueberries with raspberries, blackberries, or even strawberries. A combination of berries makes for a fun and colorful twist!
• Lemon blueberry muffins: Add the zest of one lemon to the batter for a fresh citrusy pop that complements the blueberries perfectly.
• Vegan blueberry muffins: Substitute the butter with coconut oil and the eggs with flax eggs or a flax meal mixture. Use plant-based yogurt and milk to make these muffins dairy-free!
• Oatmeal blueberry muffins: Add a handful of rolled oats to the batter for a hearty, textured muffin that’ll keep you full longer.

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I hope you’re as excited to try these blueberry muffins as I am to share the recipe with you! If you give them a try (or make a fun variation), let me know how they turned out in the comments below. I’d love to hear what you think!