My Best Blueberry Muffins
Delight in My Best Blueberry Muffins, buttery and soft with a cinnamon brown sugar topping, perfect for breakfast.
Equipment
- muffin pan
Ingredients
Topping
- ½ cup brown sugar packed light or dark
- ½ cup chopped walnuts or pecans
- 1 teaspoon ground cinnamon
Muffins
- 1 and ¾ cups all-purpose flour [spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter [softened to room temperature](https://sallysbakingaddiction.com/room-temperature-butter/)
- ½ cup granulated sugar
- ¼ cup brown sugar packed light or dark
- 2 large eggs at room temperature
- ½ cup sour cream or plain/vanilla yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup milk at room temperature
- 1 and ½ cups blueberries fresh or frozen
Instructions
Preparation
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.
- For the topping: Mix all of the topping ingredients together. Set aside.
- For the muffins: Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer, beat the butter, granulated sugar, and brown sugar until smooth and creamy, about 3 minutes. Add the eggs one at a time, beating well after each. Beat in the sour cream and vanilla until combined. Add the dry ingredients and milk, mixing until combined. Fold in the blueberries.
- Spoon the batter into liners, filling them to the top. Spoon brown sugar topping on each, gently pressing it down so it sticks. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 18–20 minutes or until a toothpick comes out clean. Total baking time is about 23–25 minutes. Allow to cool in the pan for 5 minutes, then transfer to a wire rack.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
These blueberry muffins are buttery, soft, and moist with a delectable topping.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 5mg
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