Blueberry Muffins Recipe

Course: dessert/snack

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: muffins

Calories: 278kcal

Author: Becky Hardin

Loaded with fresh blueberries, and topped with a delicious brown sugar crumble - may I introduce you to the best Blueberry Muffins recipe!

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Equipment

Kitchen Scale (optional)
Muffin Tin

Ingredients

⅓ cup vegetable oil 67 grams
1 cup granulated sugar 200 grams
½ cup sour cream 114 grams
½ cup buttermilk 114 grams
1 large egg 50 grams
1 teaspoon pure vanilla extract 4 grams
1½ cups all-purpose flour 180 grams, plus 2 teaspoons (5 grams) for the blueberries
½ teaspoon kosher salt
2 teaspoons baking powder 8 grams
1½ cups fresh blueberries 255 grams

Brown Sugar Topping

½ cup brown sugar 107 grams
¼ cup all-purpose flour 30 grams
2 tablespoons unsalted butter 28 grams, melted (¼ stick)

Instructions

Preheat oven to 375°F. Grease a 12-count muffin tin or line with paper liners. Set aside.
Whisk together oil and sugar until fluffy.
⅓ cup vegetable oil, 1 cup granulated sugar
Whisk in sour cream, buttermilk, egg, and vanilla until just combined.
½ cup sour cream, ½ cup buttermilk, 1 large egg, 1 teaspoon pure vanilla extract
Add in 1½ cups flour, salt, and baking powder and stir. Do not overmix.
1½ cups all-purpose flour, ½ teaspoon kosher salt, 2 teaspoons baking powder
Toss fresh blueberries with 2 teaspoons of flour until all the blueberries are coated.
1½ cups fresh blueberries
Add the blueberries into the mixture and gently fold until incorporated, making sure not to break any of the berries.
Spoon blueberry mixture into the prepared muffin tin until each well is ⅔ full.
Prepare brown sugar topping by stirring together brown sugar, flour, and melted butter.
½ cup brown sugar, ¼ cup all-purpose flour, 2 tablespoons unsalted butter
Sprinkle each muffin with a generous coating of brown sugar topping.
Bake in oven for 20 to 25 minutes, or until muffins spring back when touched or toothpick comes out clean.
Let muffins cool on a wire rack.

Notes

If you do not have store-bought buttermilk available, you can add 2 teaspoons of either white vinegar or lemon juice to sour the milk.
In order to help the crumble stay on the muffins, gently press the crumble on to the top of the muffin before you cook it.
If you don't have sour cream you can use yogurt, both add a lovely moisture to the muffins.
The brown sugar topping is completely optional, the muffins still taste great without it. The brown sugar topping helps add a little extra sweetness and extra crunch to the muffins.

Storage: Store blueberry muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition