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Blueberry Muffins Recipe

Blueberry muffins.
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5 from 1 review

These blueberry muffins are soft, fluffy, and bursting with fresh blueberries in every bite. Topped with a sweet cinnamon-brown sugar mix, they’re the perfect treat to brighten your morning or serve as an afternoon snack. Simple to make and even better to eat, these muffins are sure to become a family favorite!

Ingredients

Units Scale

Cinnamon-Sugar Topping

  • 3/4 cup light brown sugar
  • 1 1/2 teaspoons cinnamon

Muffins

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 eggs, room temperature
  • 1/2 cup sour cream (or Greek yogurt)
  • 2 teaspoons vanilla extract
  • 1/4 cup milk, room temperature
  • 1 1/2 cups fresh blueberries, rinsed and drained

Instructions

  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.
  3. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  4. 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.
  5. Add eggs and wet ingredients: Add the eggs, one at a time, mixing well after each addition. Then add the sour cream (or Greek yogurt), milk, and vanilla extract, and stir until everything is fully combined.
  6. 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. Fold in the blueberries.
  7. Fill the muffin tins: Divide the batter evenly into the muffin liners, filling each about ¾ of the way full.
  8. Top with cinnamon sugar: Sprinkle the brown sugar and cinnamon mixture generously over the tops of each muffin.
  9. Bake: Bake the muffins for 18-20 minutes, or until a toothpick inserted comes out clean.
  10. 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!

Notes

The nutrition information provided is based on typical ingredients, but depending on what you use, it could vary. Did you swap out whole milk for oat milk? Did you maybe add a little extra butter? It’s all good, but keep in mind, these numbers are more of a guideline than a hard rule. So, eat, adjust, and enjoy! ✨

Find it online: https://virtualrecipebox.com/blueberry-muffins-recipe/