The Best Blueberry Muffin Recipe
User Reviews
4.9
The Best Blueberry Muffin Recipe
Description
The Best Blueberry Muffin Recipe combines all-purpose flour, sugar, and cornstarch with baking powder and soda to build a light structure. Sour cream and melted butter with avocado oil enrich the batter, while room-temperature eggs and vanilla extract add flavor and moisture. Blueberries are folded in gently to avoid color streaking and maintain their shape. Baking initially at 425°F helps the muffins rise quickly, after which the temperature lowers to 350°F to finish baking evenly. The result is muffins with a tender, moist crumb and golden brown tops, which can be sprinkled with sugar for a slight crunch.
This recipe suits a variety of muffin sizes: standard 12-count, jumbo 6-count, or mini sizes, adjusting bake times accordingly. Muffins are enjoyable fresh and store well in an airtight container for a couple of days or can be frozen for longer storage. Avoid refrigeration to keep them from drying out.
Following the folding technique is key to avoid overmixing, which can make muffins tough. A toothpick test ensures they are baked properly, coming out clean or with a few moist crumbs.
Ingredients
- 1 ¾ cup all-purpose flour
- 1 cup granulated sugar
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter melted, unsalted
- ¼ cup avocado oil may substitute vegetable oil, or vegetable oil or canola oil
- 1 egg room temperature preferred, large
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ¾ cup blueberries (fresh or frozen will work, if using frozen you do not need to thaw first, and note that they may leave purple streaks through your muffins).
- sugar optional (may just use regular granulated sugar or omit entirely, coarse, for sprinkling
Instructions
- Preheat oven to 425 (215C) and line a 12 count muffin tin with paper liners.
- In a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, salt.
- In a separate bowl whisk together butter and canola oil. Add egg and vanilla. Stir in sour cream until thoroughly combined.
- Add wet ingredients to dry and gently fold together with a spatula until mostly combined. Once the batter is about 75% combined, add the blueberries and fold them in as well until batter is completely combined (don’t over-mix!).
- Evenly divide muffin batter into prepared tin (liners will be most of the way full) and sprinkle tops with sugar, if using.
- Transfer to 425F (215C) preheated oven and bake for 8 minutes. After 8 minutes reduce the oven temperature to 350F (175C) without opening the oven door and then continue to bake another 10-12 minutes or until the tops are beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool 10 minutes in muffin tin then gently remove from pan (I like to use a butter knife to gently pry the muffin out of the tin, remember the pan may still be hot and muffins are fragile when they are warm!) and allow to cool completely on a cooling rack (otherwise muffin bottoms may become soggy).
- Enjoy!
Notes
- Store muffins airtight at room temperature for up to 2 days to keep moisture.
- Freeze muffins for longer storage; avoid refrigeration as it dries them out.
- When using a jumbo muffin tin, bake first at 425°F for 8 minutes, then reduce to 350°F for 13-15 minutes without opening the oven door.
- For mini muffins, bake at 375°F for approximately 11-13 minutes until tops are lightly golden and a toothpick comes out with a few moist crumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 267kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 165mg | 7% |
| Potassium | 138mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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