Best Blueberry Muffins Recipe
User Reviews
4.9
Best Blueberry Muffins Recipe
Description
The Best Blueberry Muffins Recipe combines softened butter and sugar creamed together as a base for the batter, followed by eggs, vanilla, and Greek yogurt or sour cream to add moisture and richness. Flour, baking soda, and salt are gently folded in, and blueberries are stirred throughout for juicy fruit bursts. A crumb topping made from flour, brown and white sugars, cinnamon, and cold butter is prepared separately to sprinkle on the muffins before baking.
Baking at 450°F produces golden muffins with a slightly crisp crumb topping and tender centers studded with blueberries. The cinnamon in the topping offers a warm spice note that complements the sweetness of the berries and batter. These muffins can be enjoyed warm with a bit of butter spread atop for added indulgence.
For storage, wrap muffins individually in plastic wrap and keep them chilled or at room temperature. The crumb topping benefits from using salted butter or adding a bit of extra salt if using unsalted to balance the flavors. The yogurt and sour cream can be swapped directly without adjusting quantities.
Ingredients
- ¼ cup butter softened
- ¾ cup sugar
- 2 egg
- 1 teaspoon vanilla extract
- ¾ cup Greek yogurt you can sub sour cream in a pinch, plain, fat free
- 1 ½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries (fresh or frozen, I used fresh)
Crumb Topping
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup sugar
- ½ teaspoon cinnamon
- 6 tablespoons butter see note, cold
Instructions
- Preheat oven to 450 degrees and grease a muffin tin.
- First prepare the crumb topping by whisking the flour, sugars, and cinnamon together. Cut the butter into small cubes and add to dry mixture. Cut in with a pastry cutter or two forks until mixture resembles fine crumbs. Set aside.
- Next prepare the muffin batter. In a medium bowl cream together butter and sugar until light and fluffy. Add eggs and vanilla and mix for about 1 minute. Add greek yogurt and mix til combined.
- Add flour, baking soda, and salt to the bowl and mix until incorporated. Gently stir in blueberries.
- Divide batter between muffin tin molds (about 1/4 cup batter per mold), then divide the crumb topping between each of the muffins.
- Bake for 12-16 minutes until tops of muffins no longer look wet and are golden. Serve warm or allow to cool first. (I absolutely love them warm with a tiny bit of butter on top!) To store extras, wrap each muffin separately with plastic wrap and store chilled or at room temperature.
Notes
- If using unsalted butter in the crumb topping, add ¼ teaspoon of salt to balance flavors.
- Wrap muffins individually with plastic wrap to keep them fresh when storing chilled or at room temperature.
- Sour cream can replace Greek yogurt at a one-to-one ratio with no change in texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 184mg | 8% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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