The Best Blueberry Muffin Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Additional Time
5 mins
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Total Time
45 mins
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Servings
1 dozen muffins
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Course
Breakfast
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Cuisine
American, Australian
The Best Blueberry Muffin Recipe
Description
The Best Blueberry Muffin Recipe starts by sifting flour with baking powder, salt, nutmeg, and allspice to create a spiced dry base. In a separate bowl, butter is beaten with granulated and brown sugars until fluffy, then eggs are added one at a time with vanilla extract for aroma and richness. Sour cream and milk are combined and alternately added with the flour mixture to the wet ingredients, being careful not to over-mix to maintain a thick but tender batter. Fresh blueberries are then gently folded in to avoid bursting.
The batter is portioned into a lined 12-cup muffin tin and baked at 400°F until golden and cooked through. The muffins have a moist crumb from the sour cream, with warming spice notes and juicy blueberries dispersed throughout. The textured batter yields a balanced muffin that is neither too heavy nor dry.
This recipe results in a batch of dozen muffins suitable for breakfast or snack times, pairing well with coffee or tea. It emphasizes ingredient temperature and careful mixing to achieve the intended texture.
Ingredients
For the Blueberry Muffins:
- 3 cups (360g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup (227g) butter room temperature, unsalted
- 1 cup (199g) granulated sugar
- 3/4 cup (159g) light brown sugar packed
- 2 large egg room temperature
- 3 teaspoons vanilla extract pure
- 1 cup (227g) sour cream room temperature, full-fat
- 1/2 cup (113ml) milk room temperature, whole
- 2 cups blueberries
Instructions
- Position a rack in the middle of your oven. Preheat oven to 400 degrees (F). Line a 12-cup muffin tin with paper liners and set aside.
- In a large bowl, sift together the flour, baking powder, salt, nutmeg, and all-spice. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat together the butter and both sugars on medium speed until light fluffy, about 3 minutes, scraping the bowl as needed.
- Add eggs, one at a time, beating well after each addition, and scraping the bottom and sides of the bowl as needed. Add in the vanilla. Turn mixer off.
- In a spouted measuring cup, combine sour cream and milk.
- With the mixer speed on low, alternate adding flour mixture and sour cream mixture, beginning and ending with the flour, and mixing just until combined. The batter will be very thick, so don't over mix. Turn mixer off.
- Using a rubber spatula, gently fold the blueberries into the batter.
- Divide batter evenly among prepared muffin tins. Then place muffin tin on a large baking sheet (this extra layer helps ensure your muffin bottoms won't burn).
- Bake on the middle rack of your oven for 25 to 27 minutes, or until the tops are golden brown and a toothpick inserted in the middle of a muffin comes out clean.
- Cool in the pan, placed on a wire cooling rack, for 10 minutes. Remove muffins from the pan and serve warm.
User Reviews
Overall Rating
4.9
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