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blueberry muffins recipe

Fluffy Blueberry Muffins Recipe with Sweet Sugar Crunch

This blueberry muffins recipe captures the warm aroma and fluffy texture, making it a beloved choice for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Baking
Cuisine American
Servings 12 muffins
Calories 210 kcal

Equipment

  • Oven
  • - Muffin pan
  • Mixing bowl
  • Whisk
  • Scoop

Ingredients
  

For the Muffin Batter

  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 2 teaspoons Baking Powder Make sure it’s fresh for best results.
  • 1 te teaspoon Baking Soda Avoid substituting with baking powder.
  • 1 teaspoon Kosher Salt Table salt can be used, but use less.
  • 1/2 cup Unsalted Butter Ensure it's at room temperature.
  • 3/4 cup Granulated Sugar Coconut sugar can substitute but may change moisture content.
  • 1/4 cup Light Brown Sugar Can replace with more granulated sugar if necessary.
  • 2 large Eggs Use a flax egg for vegan options.
  • 1 cup Sour Cream Greek yogurt is a great substitute.
  • 1/2 cup Whole Milk Non-dairy milk works as a substitute.
  • 1 teaspoon Pure Vanilla Extract Imitation vanilla can be used but will be less intense.
  • 2 cups Fresh Blueberries Frozen blueberries can be used after thawing.

For the Topping

  • 1 tablespoon Coarse Sparkling Sugar Granulated sugar can replace it.

Instructions
 

Directions

  • Preheat your oven to 425°F (220°C) and grease a muffin pan.
  • Whisk together the dry ingredients—flour, baking powder, baking soda, and salt—in a medium bowl.
  • Cream the room temperature butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Follow with sour cream, milk, and vanilla until smooth.
  • Fold in the dry ingredients into the wet mixture until just combined.
  • Gently incorporate the fresh blueberries into the batter.
  • Scoop the batter into the muffin pan, filling each cup about three-quarters full and pressing reserved blueberries on top.
  • Bake in the preheated oven for 8 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 15-20 minutes.
  • Cool the muffins in the pan for about 5 minutes, then transfer to a wire rack.

Notes

Enjoy warm with butter for a cozy experience.
Keyword baking, blueberry muffins recipe, breakfast, dessert, muffins, snacks