Description
Indulge in the ultimate Blueberry Muffin Recipe that combines fluffy texture with a burst of juicy blueberries, making it perfect for breakfast or an afternoon snack. These muffins are topped with a delightful crumb layer that adds a sweet crunch, elevating every bite. Whether you’re baking for a brunch gathering or simply treating yourself, these easy-to-make muffins will impress everyone at the table. With simple ingredients and straightforward steps, you’ll have moist and flavorful blueberry muffins ready in no time!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup unsalted butter (melted)
- ¼ cup oil (extra light olive or avocado)
- 1 cup granulated sugar
- ¾ cup milk
- ½ cup sour cream
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 ½ cups fresh blueberries
- For Crumb Topping: 4 tbsp all-purpose flour
- 4 tbsp granulated sugar
- 2 tbsp unsalted butter
Instructions
- Preheat the oven to 400°F and line a muffin pan with paper liners.
- In a large bowl, whisk together the flour, baking powder, and salt; set aside.
- In a medium bowl, combine melted butter, oil, sugar, milk, sour cream, eggs, and vanilla extract; whisk until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
- Carefully fold in fresh blueberries and fill each muffin liner about three-quarters full.
- In a small bowl, mix crumb topping ingredients until crumbly and sprinkle over muffins.
- Bake for about 20 minutes or until a toothpick comes out clean; cool slightly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg