My Best Blueberry Muffins

My Best Blueberry Muffins

from sallysbakingaddiction.com
Breakfast
45 min
12 servings

These blueberry muffins are buttery, soft, and moist. For that bakery-style goodness, add an easy cinnamon brown sugar topping. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, you'll appreciate this easy breakfast recipe.

Ingredients

  • ½ cuppacked light or dark brown sugar
  • ½ cupchopped walnuts (or pecans)
  • 1 teaspoonground cinnamon
  • 1 ¾ cupsall-purpose flour (spooned & leveled)
  • 1 teaspoonbaking soda
  • 1 teaspoonbaking powder
  • ½ teaspoonsalt
  • ½ cupunsalted butter, softened to room temperature
  • ½ cupgranulated sugar
  • ¼ cuppacked light or dark brown sugar
  • 2 largeeggs, at room temperature
  • ½ cupsour cream or plain/vanilla yogurt, at room temperature
  • 2 teaspoonspure vanilla extract
  • ¼ cupmilk, at room temperature
  • 1 ½ cupsfresh or frozen blueberries

Directions

  1. 1

    Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.

  2. 2

    Mix all of the topping ingredients together. Set aside.

  3. 3

    Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.

  4. 4

    Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until combined. Batter is thick and creamy. Fold in the blueberries.

  5. 5

    Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

  6. 6

    Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.