Although muffins come in multiple flavors, blueberry remains almost everyone’s favorite. Undoubtedly, they’re delicious, especially when homemade. So, treat your family to an amazing breakfast or snack with this recipe. Whether you bake normal-sized blueberry muffins or the jumbo kind, everyone will love them.
You can make these on your own, with a friend, or even with your kids. Not only do these muffins include extra blueberries, but they’re also soft, moist, and buttery. In addition, they have large muffin tops.
- 1 ¾ cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs (room temperature)
- 1 teaspoon baking soda
- 1/2 cup unsalted butter (softened at room temperature)
- 1/4 cup packed brown sugar (light or dark)
- granulated sugar (half a cup)
- 1/2 cup sour cream, plain vanilla yogurt, or Greek yogurt (room temperature)
- 2 teaspoons pure vanilla extract
- 1/4 cup whole milk (room temperature)
- 1 ½ cups fresh blueberries (washed and dried)
- 1/2 cup brown sugar (light or dark)
- 1 teaspoon ground cinnamon
- 1/2 cup walnuts or pecans (chopped)
Preheat the oven to 425 degrees Fahrenheit. Then, lightly coat a 12-count muffin pan with nonstick spray. However, because this recipe yields 14 blueberry muffins, you’ll need to prepare two slots of a second pan. Set them aside.
In a small bowl, mix all the ingredients for the topping. Set it aside.
In a large bowl, whisk the flour, salt, baking powder, and baking soda. Then, set it aside.
For this, you can use either a standing or hand mixer. However, make sure it accommodates a whisk or paddle attachment. Next, beat the butter, as well as both the granulated and brown sugar, on high speed until it’s creamy. Usually, that’ll take two minutes.
Next, reduce the mixer’s speed to medium and add the eggs, one at a time. Be sure to beat the ingredients well after each one. Now, you’ll add the sour cream or yogurt along with the vanilla extract. Again, make sure to thoroughly blend the ingredients.
While the mixer’s still going, add all of the dry ingredients. Follow those with the milk and beat well. When done, gently fold in the blueberries.
Fold the batter into the prepared muffin pans. However, make sure you fill them to the rim. Then, spoon an even amount of the topping ingredients on top of the batter. After that, carefully press it down using the back of a spoon. That way, the topping will stick to the blueberry muffin batter.
Bake the muffins for five minutes. Then, turn the temperature down to 350 degrees Fahrenheit and continue baking for an additional 18 to 20 minutes. Before removing them from the pan, allow them to cool for about five minutes.
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For these yummy blueberry muffins, the batter needs to be thick. In addition, you can jazz them up a bit by adding a little lemon zest to the topping ingredients. Finally, you can freeze them in a plastic freezer bag for up to three months.
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