Description
Discover the best easy recipe for homemade blueberry muffins that are soft, fluffy, and bursting with juicy berries. This recipe delivers bakery-style perfection, perfect for breakfast or a quick snack.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup plain yogurt or sour cream, room temperature
- 1/4 cup vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
- Optional Crumb Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 2 tablespoons cold unsalted butter (cut into small pieces), 1/4 teaspoon ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- If using frozen blueberries, do not thaw them. Gently toss the blueberries with 1 tablespoon of flour; this helps prevent them from sinking.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. This is your dry mix.
- In a separate medium bowl, whisk together the egg, milk, yogurt/sour cream, oil/melted butter, and vanilla extract until combined. This is your wet mix.
- Pour the wet ingredients into the dry ingredients. Use a spatula to mix them together until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes tough muffins.
- Gently fold in the floured blueberries until they are evenly distributed throughout the batter.
- If making the crumb topping: In a small bowl, combine the flour, brown sugar, cold butter pieces, and cinnamon. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- If using the topping, sprinkle the crumb mixture generously over the top of each muffin.
- Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean. For jumbo muffins, bake longer.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the fluffiest, bakery-style muffins, make sure your egg, milk, and yogurt are at room temperature before mixing.
- If you want extra tall domes, use the two-temperature baking method described in the instructions.
- These muffins freeze well. Cool them completely, then place them in a freezer-safe bag for up to three months. Thaw on the counter or warm briefly in the microwave.
- Prep Time: 15 min
- Cook Time: 23 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18
- Sodium: 210
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 4
- Cholesterol: 35