5 from 6 votes
The Best Blueberry Muffins
Adapted from Blueberry Muffins in 100 Morning Treats cookbook.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
muffins
Calories:
343 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon salt fine sea salt
- 1/4 teaspoon baking soda
- 2 large egg room temperature
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- 3/4 cup buttermilk room temperature
- 1/4 cup sour cream room temperature
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract pure
- 5 tablespoons butter melted, unsalted
- 1/3 cup canola oil or vegetable oil
- 2 cups blueberries fresh or frozen
Topping
- 1/2 cup granulated sugar
- 3/4 teaspoon nutmeg freshly grated
Instructions
- Position an oven rack in the middle of the oven and preheat the oven to 375°F. Generously butter a standard twelve-cup muffin tin, including the top.
- In a large bowl, whisk together the flours, baking powder, salt and baking soda. Make a well in the center.
- In a large bowl, whisk together the eggs and sugar. Zest a lemon over the top of the bowl, aiming for about a teaspoon of zest. Whisk in the buttermilk, sour cream, lemon juice and vanilla. Pour in the melted butter and oil and whisk until creamy and smooth.
- Use a large silicone spatula to scrape the wet ingredients into the dry. Gently fold the two together to make the batter; don't worry if there are a few lumps. Fold in the blueberries until just barely mixed.
- Use an ice cream scoop to fill the muffin cups, dividing the batter evenly among all 12. They will be full and heaping.
- Mix together the sugar and nutmeg topping. Sprinkle on top of the muffins.
- Place the muffin pan on the middle rack of the oven. Bake for about 18-23 minutes, rotating once, after 10 minutes. Ovens many vary in their temperatures, so look for the edges to be light golden and the muffins properly puffed in the center. You can do a toothpick test; it should come out mostly clean with a few crumbs.
- Cool the muffins in the tin on a cooling rack for 5 minutes. Gently loosen around the edges and carefully ease each muffin out. Cool for a few more minutes, then serve warm
Cup of Yum
Notes
- I use frozen wild blueberries when local berries are not in season.
Nutrition Information
Calories
343kcal
(17%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.2g
(10%)
Cholesterol
48mg
(16%)
Sodium
248mg
(10%)
Potassium
151mg
(3%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
259IU
(5%)
Vitamin C
3mg
(3%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 343
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 248mg | 10% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.