Blueberry Muffins

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Blueberry Muffins

Homemade Blueberry Muffins are the thing my muffin dreams are made of. Traditional, light, fluffy, and the perfect blend of sweetness this Blueberry Muffin recipe is perfection.

I have to admit that I am a pastry snob. Maybe it is because I am a frequent supporter of every coffee shop I see. Or maybe it is my love for French pastries that has elevated my expectations.

Whatever the cause I can honestly say that this Blueberry Muffin recipe is so good that it has become my go to muffin recipe from this moment forward. Read on to discover this recipe for yourself.

Why Are These Our Favorite Blueberry Muffins

I know that I am biased but I can truly say that this is the best blueberry muffin recipe I have ever made.

When it comes to muffins I love a perfect balance between the muffin to fruit ratio. Too much fruit and muffins loose their appeal to me. They become too sweet when that happens and I am not here for that.

Enter this Blueberry Muffin recipe and its perfect blend of sweet blueberries and dense muffin batter. Topped with a sugary cinnamon streusel topping this muffin is the perfect companion to my morning coffee.

What You’ll Need To Make Blueberry Muffins

Suggested Equipment

• 2 Medium Sized Mixing Bowls 1 for the wet ingredients and 1 for the wet ingredients
• 1 Small Mixing Bowl for the Cinnamon Streusel Topping
• 2 Muffin Pans
• 16 Muffin Paper Cup Liners
• 1 Hand Held Mixer
• 1 Whisk
• 2 Spatulas

Blueberry Muffin Ingredients

Streusel Topping

While adding a streusel topping is an extra step and can be left out of this recipe I highly recommend adding it. I just love bakery style muffins that have that crumb topping. By adding this streusel topping it will give you the texture and taste of the bakery style Blueberry Muffins that you are used to.

• 1/2 Cup All Purpose Flour
• 1/4 Cup Light Brown Sugar
• 1/4 Cup Granulated Sugar
• 1 1/2 Tablespoon Ground Cinnamon
• 6 Tablespoon Unsalted Butter

Wet Ingredients

• 1/2 Cup Softened Unsalted Butter at room temperature
• 1 Cup Granulated Sugar
• 2 Large Eggs at room temperature
• 1/2 Cup Whole Milk at room temperature
• 1/2 Cup Sour Cream at room temperature
• 2 teaspoon Pure Vanilla Extract

Dry Ingredients

• 2 Cups All Purpose Flour
• 2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 Cup Blueberries: These are added at the very end after the wet and dry ingredients have been mixed together. Frozen blueberries can be used just make sure that they are not thawed before adding them to the batter. If they are thawed they can turn the batter purple.

How To Make The Best Blueberry Muffins

Making The Cinnamon Streusel Topping

In a medium sized bowl I will mix together the dry ingredients for the streusel crumb topping.

Make sure that the all purpose flour, granulated sugar, light brown sugar, and cinnamon are mixed together completely before adding the unsalted butter.

Add the softened unsalted butter to the dry ingredients and mix completely.

Set aside the topping mix in the refrigerator until you are ready to use it.

Making The Blueberry Muffin Batter

This outcome of this recipe is best when the ingredients are at room temperature. I like to remove the dairy ingredients from the refrigerator 45 minutes ahead of time.

If you forget to do that or prefer to use the quick method here are a few more options.

• For the eggs I will set them into a bowl of warm water for 5-8 minutes while I prepare my ingredients.
• The best way to achieve this is to microwave the milk and the sour cream for 15 seconds and set aside as you gather your ingredients.

Mixing The Wet Ingredients

Take the 1 cup of granulated Sugar and the 1/2 cup of softened unsalted butter and blend them together using a hand mixer.

Next I will beat the mixture until it is light and fluffy with a creamy look to it. This takes about 3 minutes and is the base that helps to make these Blueberry Muffins light and moist.

Then I will add the eggs one at a time to the butter and sugar mixture. Using the hand held mixture mix the eggs and sugar mixture completely.

Finally I take the milk, sour cream, and pure vanilla extract and add them to the mixture. Using the hand held mixer I completely mix the ingredients. This tends to take about 30-60 seconds.

Mixing The Dry Ingredients

To mix the dry ingredients take the flour, salt, ground cinnamon, and baking powder and mix them together completely in a medium sized mixing bowl.

I prefer to use a sifter to mix the dry ingredients. However a whisk can also be used to mix them together.

Combining All Ingredients

After the wet and dry ingredients have been mixed separately it is time to combine them together.

I will take the dry ingredients and add them to the wet mix.

Using a large spatula gently fold over the wet ingredients over the dry ingredients. Mixing them together until all of the dry and wet ingredients are combined.

Finally I add in the cup of blueberries and fold them into the mixture.

In a muffin pan I will place the paper cup liners to keep the muffins from sticking.

I like to use a cookie scoop to take the muffin batter and place it into the muffin cups.

I fill each paper liner until it is just to the top of the liner.

Once all of the muffin liners are full of the muffin batter I will use a spoon to add the streusel topping to the top of the muffins.

Baking The Blueberry Muffins

When it comes to baking these Blueberry Muffins I preheat the oven prior to placing the batter into the muffin pan. I like to start the muffins out at a high temperature to help them to raise quickly.

I bake these muffins at 425 for 5 minutes.

Then without opening the oven I reduce the temperature to 350 for another 12-15 minutes.

I like to use a toothpick and will poke it into the center of the muffins. If it comes out clean then I know that they are done cooking.

How To Store And Freeze Blueberry Muffins

The best way to store Blueberry Muffins is in an air tight container in a single layer. It is possible to stack the blueberry muffins on top of one another, just place a paper towel between the layers.

But, if you do not have any on hand than storing them in a Ziploc Freezer Bag works just as well.

These Blueberry Muffins can be stored in the freezer for up to 3 months. I will always use the Ziploc Freezer Bag when storing muffins in the freezer. This way I can write on the bag the name of the contents and the date it was made.

Frequently Asked Questions

What Is The Secret To Moist Muffins?

• Wait until wet and dry ingredients are mixed separately to join them. This helps to keep from overmixing the batter which results in a very dense muffin.

• Use paper liners to help keep muffins from crisping up and drying out against the metal of the muffin tin.

• After removing muffins from the oven let them sit for a minute then remove them from the muffin tin. The muffin tin is hot and will continue to add to the cooking of the muffins after they are removed from the oven. Place them on a wire cooling rack to cool to lesson the amount of internal cooking that will take place.

Is it Better To Use Fresh Or Frozen Blueberries For Blueberry Muffins?

Blueberry muffins are one of the most classic and beloved baked goods. They’re perfect for breakfast, a mid-morning snack, or even dessert. But when it comes to making blueberry muffins, there’s always a debate about whether fresh or frozen blueberries are better.

Fresh Blueberries

Fresh blueberries are usually more flavorful and juicy than their frozen counterparts. When you bite into a muffin with fresh blueberries, you get that burst of flavor that makes them so delicious.

However, fresh blueberries can be expensive and hard to find depending on where you live. Depending on the time of year and your location, they may not be in season or available at your local grocery store.

Frozen Blueberries

Frozen blueberries are often cheaper than fresh ones and available all year round. They also require less prep work since they’re already washed and ready to use straight from the freezer.

Because they’re frozen at peak ripeness, they can still provide excellent flavor in your muffins if used correctly. However, if not thawed properly before adding them to batter can cause excess moisture which could lead to soggy muffins.

My recommendation is to not thaw them at all and throw them into the batter frozen.

The Verdict

So which is better for blueberry muffins? It ultimately depends on what’s important for you – cost? availability?, convenience? If possible opt for Fresh Blueberries as long as it’s affordable but don’t shy away from using Frozen Blueberries.

How Do I Make My Muffins Light And Fluffy?

Muffins are a quick and easy breakfast or snack option that can be made in a variety of flavors to suit your taste buds. However, there’s nothing worse than biting into a dense and heavy muffin that lacks the lightness and fluffiness we all crave.

So, how do you make your muffins light and fluffy? Here are some tips to help you achieve the perfect texture in your next batch:

1. Use the right ingredients: Start with fresh baking powder, baking soda, and flour. These ingredients are essential for creating air pockets in the batter that will help your muffins rise and become fluffy.
2. Don’t overmix: Overmixing can cause gluten development which results in tough muffins. Mix until just combined.
3. Add liquid ingredients last: In order to prevent over mixing, add any liquid ingredients such as milk or eggs last after the dry ingredients have been mixed together.
4. Use room temperature ingredients: Room temperature butter, eggs or milk will combine more evenly with other ingredients resulting in lighter texture of muffin.
5. Be gentle when folding mix-ins: If adding fruits like blueberries or chocolate chips fold them gently using spatula instead of mixer so they don’t break down too much which causes denser texture of muffin.
6. Bake at high temperature initially : Preheat oven at 425°F then reduce it down to 350°F. This will create steam inside batter resulting in quick rise of air bubbles making it lighter and fluffier
7. Cool before serving: Letting the blueberry muffins cool on a cooling rack for 10-15 minutes prior to serving helps to make them light and fluffy.

Other Recipes To Try

Blueberry Muffins

Light, fluffy, covered in a streusel crumb topping and oh so delicious this Blueberry Muffin recipe is easy to make and everything my muffin dreams are made of.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 16

Equipment

• 2 Medium Sized Mixing Bowls 1 for the wet ingredients and 1 for the wet ingredients
• 1 Small Mixing Bowl for the Cinnamon Streusel Topping
• 2 Muffin Pans
• 16 Paper Muffin Liners
• 1 Hand Held Mixer
• 1 Whisk
• 2 Spatulas

Ingredients

  

Streusel Topping

• 1/2 Cup All Purpose Flour
• 1/4 Cup Light Brown Sugar
• 1/4 Cup Granulated Sugar
• 1 1/2 Tbsp Ground Cinnamon
• 6 Tbsp Unsalted Butter

Blueberry Muffin Ingredients

Wet Ingredients

• 1/2 Cup Softened Unsalted Butter at room temperature
• 1 Cup Granulated Sugar
• 2 Large Eggs at room temperature
• 1/2 Cup Whole Milk at room temperature
• 1/2 Cup Sour Cream at room temperature
• 2 tsp Pure Vanilla Extract

Dry Ingredients

• 2 Cups All Purpose Flour
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1 Cup Blueberries

Instructions

 

Making The Streusel Topping

• In a medium sized bowl I will mix together the dry ingredients for the topping.

  Make sure that the flour, granulated sugar, light brown sugar, and cinnamon are mixed together completely before adding the butter.

  Add the softened butter to the dry ingredients and mix completely.

  Set aside the topping mix in the refrigerator until you are ready to use it.

Making The Blueberry Muffin Mix

• The wet ingredients need to be at room temperature for optimum results.

  I like to remove the dairy ingredients from the refrigerator 45 minutes ahead of time.

  If you forget to do that or prefer to use the quick method here are a few more options.

  *For the eggs I will set them into a bowl of warm water for 5-8 minutes while I prepare my ingredients.

  *The best way to achieve this is to microwave the milk and the sour cream for 15 seconds and set aside as you gather your ingredients.
• Take the 1 cup of granulated Sugar and the 1/2 cup of softened butter and blend them together using a hand mixer.

  Beat the mixture until it is light and fluffy with a creamy look to it. This takes about 3 minutes.

  Eggs will be added one at a time to the butter and sugar mixture.

  Add one egg to the sugar and butter mixture. Then using the hand held mixture mix the egg and sugar mixture completely.

  Add the other egg to the mixture using the hand held mixer. Completely blend it with the other ingredients.

  Take the milk, sour cream, and pure vanilla extract and add them to the mixture, Use the hand held mixer to completely mix the ingredients. This tends to take about 30-60 seconds.
• To mix the dry ingredients take the flour, salt, ground cinnamon, and baking powder and whisk them together in a medium sized mixing bowl.
• Add the wet ingredients to the dry mix.

  Using a spatula gently fold over the wet ingredients over the dry ingredients. Mixing them together until all of the dry and wet ingredients are combined

  Add in the cup of Blueberries and fold them into the mixture.

  Do not over stir the ingredients, it will result in a dense muffin that does not rise very well.
• In a muffin pan place paper liners or use cooking spray to keep the muffins from sticking.

  I like to use a cookie scoop to take the muffin mixture and place it into the muffin pan. I fill each paper liner until it is just to the top of the liner.

  Once all of the muffin liners are full of the muffin batter I will use a spoon to add the streusel topping to the top of the muffins.

Baking Blueberry Muffins

• Bake Blueberry Muffins at 425 for 5 minutes.

  Then without opening the oven reduce the temperature to 350 for another 12-15 minutes.

  I like to use a toothpick and will poke it into the center of the muffins. If it comes out clean then I know that they are done cooking.

  Enjoy!

Keyword Blueberry, Breakfast, Muffin

Breakfast Recipes