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blueberry muffins on cutting board

Blueberry Muffins Recipe

Course: dessert/snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 278kcal
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

Ingredients

  • 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
  • cups all-purpose flour 180 grams, plus 2 teaspoons (5 grams) for the blueberries
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder 8 grams
  • 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

Serving: 1muffin | Calories: 278kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 191mg | Potassium: 78mg | Fiber: 1g | Sugar: 28g | Vitamin A: 167IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg