Blueberry Muffins are the recipe that Lucia makes every single morning when she wants to create the most completely extraordinary and genuinely bakery-quality individual breakfast treat that fills the kitchen with the most warm and deeply fragrant combination of butter and brown sugar and warm cinnamon and bursting fresh blueberries that makes every member of the household appear in the kitchen the moment the oven begins working its most beautiful magic.
She beats the butter with both granulated and brown sugar until creamy, adds the sour cream and eggs and vanilla, folds in the flour mixture gently, adds the milk, and then carefully folds through an entire cup and a half of fresh blueberries. She fills every muffin liner all the way to the top for the most beautifully tall and most dramatically domed muffin top, tops with the most beautiful three-ingredient cinnamon brown sugar walnut streusel pressed gently in, and uses the most clever two-temperature baking technique of starting at 425°F and then reducing to 350°F for the most spectacular tall and golden domed muffin top that any bakery would be proud to display.
Blueberry Muffins are the most easy and deeply bakery-quality sour cream muffins made with creamed butter granulated and brown sugar sour cream eggs vanilla flour leaveners and milk folded with fresh or frozen blueberries topped with cinnamon walnut streusel and baked at 425°F then 350°F for the most beautifully tall muffin tops. Come follow us on Pinterest where we share beautiful muffin recipes and easy breakfast baking favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Blueberry Muffins Recipe
This Blueberry Muffins recipe is the breakfast baking achievement that produces the most genuinely bakery-quality and most dramatically beautiful tall-topped and streusel-crowned individual muffin from a recipe that is simultaneously so completely accessible and so clearly explained that every home baker from the most beginner to the most experienced achieves the most consistently extraordinary result through only a few bowls and an electric mixer.
The sour cream is the most magical ingredient in this recipe. Sour cream adds the most extraordinary moisture, contributes significant richness and a beautiful subtle tang, and produces the most remarkably soft and most deeply tender muffin crumb that stays fresh and moist for days. A muffin made without sour cream cannot achieve the same depth of texture and moistness. Our Lemon Blueberry Muffins make a beautifully equally blueberry-loaded and equally bakery-quality companion for a complete and wonderful blueberry muffin collection.
Ingredients Needed for This Blueberry Muffins Recipe
For the Cinnamon Walnut Streusel Topping:
- ½ cup (100g) Packed Light or Dark Brown Sugar
- ½ cup (67g) Chopped Walnuts or Pecans
- 1 tsp Ground Cinnamon
For the Blueberry Muffins:
- 1¾ cups (219g) All-Purpose Flour, spooned and leveled
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- ½ cup (113g) Unsalted Butter, softened to room temperature
- ½ cup (100g) Granulated Sugar
- ¼ cup (50g) Packed Light or Dark Brown Sugar
- ½ cup (120g) Full-Fat Sour Cream or Plain Yogurt, room temperature
- 2 large Eggs, room temperature
- 1½ tsp Pure Vanilla Extract
- ¼ cup (60ml) Milk, room temperature
- 1½ cups (210g) Fresh or Frozen Blueberries
How to Make This Blueberry Muffins Recipe
Preheat the oven to 425°F (218°C). Line a 12-count muffin pan with muffin liners.
For the streusel topping, mix together the brown sugar, chopped walnuts or pecans, and ground cinnamon in a small bowl until combined. Set aside.
For the muffins, whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
Using a hand mixer or stand mixer fitted with a paddle attachment, beat the room-temperature softened butter with both the granulated and brown sugars on medium-high speed for approximately 3 minutes until smooth and creamy. Add the room-temperature sour cream, room-temperature eggs, and vanilla extract and beat on medium speed until combined. Add the dry flour mixture and beat on low speed until almost combined. Add the room-temperature milk and beat on low until combined, cara mia. The batter will be thick and creamy. Gently fold in the blueberries with a spatula.
Spoon the thick batter into the prepared muffin liners, filling each one all the way to the very top of the liner for the most beautifully tall and most dramatically domed muffin top. Spoon the brown sugar streusel topping evenly over each filled muffin and gently press it down into the surface so it adheres.
Bake for 5 minutes at 425°F. Then, keeping the muffins in the oven without opening the door, reduce the oven temperature to 350°F (177°C). Continue baking for 16 to 19 additional minutes until a toothpick inserted in the center of a muffin comes out completely clean.
Allow the muffins to cool for 5 to 10 minutes in the pan before transferring to a wire rack to continue cooling.
How to Serve This Blueberry Muffins Recipe
Serve warm from the oven with a generous swipe of softened salted butter across the beautifully domed and streusel-crowned top for the most completely extraordinary and most deeply satisfying warm blueberry muffin breakfast experience. The combination of warm muffin and melting butter is genuinely one of the most completely lovely morning moments imaginable.
For a more indulgent brunch presentation, serve on a wooden board alongside cinnamon butter, honey, and fresh blueberries for the most completely charming and most beautifully styled breakfast spread. Our Lemon Blueberry Cupcakes make a beautifully equally blueberry-vibrant and equally bakery-quality companion for a complete and wonderful blueberry baking collection.
How to Store This Blueberry Muffins Recipe
Store covered at room temperature for a few days or in the refrigerator for up to 1 week. Freeze baked and completely cooled muffins in a freezer-friendly container or bag for up to 3 months. Thaw in the refrigerator or at room temperature. To warm, microwave a thawed muffin for approximately 20 seconds or bake at 300°F for 6 to 10 minutes.
Tips to Make This Blueberry Muffins Recipe
Fill the muffin liners all the way to the very top of the liner. This is the most essential technique step for the most beautifully tall and most dramatically domed bakery-style muffin tops. Muffin liners filled only two thirds or three quarters full produce flat or gently rounded tops rather than the most spectacular and most completely impressive tall dome that distinguishes these from every ordinary muffin.
Use the two-temperature baking technique without deviation. Beginning at 425°F for 5 minutes quickly lifts and sets the tall muffin top. Reducing to 350°F without opening the oven door allows the muffin centers to bake through at a gentler temperature. This is the most specific and most effective technique for the most consistently spectacular tall muffin tops every single time.
Helpful Notes for This Blueberry Muffins Recipe
If using frozen blueberries, do not thaw them before adding to the batter. Adding still-frozen blueberries directly prevents them from releasing excess juice into the batter during folding, which would create a purple-stained batter and potentially make the muffins gummy. Fold in frozen blueberries last and as gently as possible.
The streusel topping can be made without nuts entirely for a nut-free version by simply omitting the walnuts or pecans. Alternatively, substitute the streusel with coarse sparkling sugar sprinkled over the muffin tops for a beautifully simple sweet crunch finish that is equally attractive.
Variation of This Blueberry Muffins Recipe
Maria made a version adding a tablespoon of fresh lemon zest to the batter alongside the vanilla for the most bright and deeply fragrant lemon blueberry muffin. Teresa tried substituting raspberries for the blueberries for the most vibrant and deeply tart raspberry sour cream streusel muffin that was completely extraordinary.
For a peach version in summer, substitute the blueberries with the same quantity of fresh peeled and diced peaches for the most beautifully fragrant and deeply summer-vibrant peach streusel muffin. Our Blueberry Lemon Curd Cake makes a beautifully equally blueberry-vibrant and equally bakery-inspired companion for a complete and wonderful blueberry celebration collection.
FAQs About This Blueberry Muffins Recipe
Why does this recipe use two different oven temperatures?
The initial 5 minutes at 425°F creates a rapid burst of heat that lifts and sets the tall muffin top immediately before the structure has had time to set gradually. Once the top is risen and the surface has begun to set at the high temperature, reducing to 350°F allows the interior of the muffin to bake through completely and gently without overbrowning the exterior. This two-temperature technique is the most reliable and most specifically effective method for consistently tall bakery-style muffin tops.
Can I use frozen blueberries in this recipe?
Yes. Do not thaw the frozen blueberries before adding them to the batter. Add them still frozen and fold gently to minimize the amount of color they release into the surrounding batter. Frozen blueberries may require 2 to 3 additional minutes of baking time to account for the lower temperature they introduce to the batter.
Why is sour cream used in these blueberry muffins?
Sour cream provides three specific and most essential contributions to these blueberry muffins. It adds the most extraordinary moisture that keeps the muffins beautifully soft and fresh for days. It contributes significant fat for a rich and deeply tender crumb. And its natural acidity reacts with the baking soda to provide additional leavening for an even more beautifully risen and most tender result.
Conclusion
These Blueberry Muffins are the most completely bakery-quality and deeply extraordinary blueberry breakfast muffin that makes every morning feel genuinely and completely special through the most beautifully tall dome and most vibrant fresh blueberries and most sweetly crunchy cinnamon walnut streusel and most deeply moist sour cream crumb in every single golden and completely irresistible blueberry muffin bite. We hope they bring the same deeply warm morning joy and the same completely satisfied breakfast table to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa
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Blueberry Muffins The Most Easy Bakery Style Streusel Sour Cream Muffin You Will Bake
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
The most bakery-quality Blueberry Muffins made by mixing brown sugar walnuts and cinnamon streusel then whisking flour baking soda baking powder and salt beating room temperature butter granulated and brown sugar 3 minutes adding sour cream eggs and vanilla then flour on low and milk folding in 1 1/2 cups fresh or frozen blueberries filling 12 liners to the very top topping with streusel pressed in and baking at 425°F for 5 minutes then reducing without opening to 350°F for 16 to 19 more minutes until toothpick clean. A completely perfect bakery-style blueberry muffin recipe.
Ingredients
1/2 cup 100g Packed Light or Dark Brown Sugar for streusel
1/2 cup 67g Chopped Walnuts or Pecans
1 tsp Ground Cinnamon
1 3/4 cups 219g All-Purpose Flour spooned and leveled
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1/2 cup 113g Unsalted Butter softened to room temperature
1/2 cup 100g Granulated Sugar
1/4 cup 50g Packed Light or Dark Brown Sugar
1/2 cup 120g Full-Fat Sour Cream or Plain Yogurt room temperature
2 large Eggs room temperature
1 1/2 tsp Pure Vanilla Extract
1/4 cup 60ml Milk room temperature
1 1/2 cups 210g Fresh or Frozen Blueberries
Instructions
1. Preheat oven to 425°F 218°C. Line 12-count muffin pan with liners.
2. Mix streusel: combine brown sugar, walnuts, and cinnamon. Set aside.
3. Whisk flour, baking soda, baking powder, and salt in large bowl. Set aside.
4. Beat softened butter with granulated and brown sugar on medium-high 3 minutes.
5. Add sour cream, room temperature eggs, and vanilla. Beat medium until combined.
6. Add dry ingredients on low until almost combined. Add milk on low until combined. Batter thick.
7. Gently fold in blueberries.
8. Fill every liner all the way to the very top. Do not underfill.
9. Top each with streusel. Press down gently to adhere.
10. Bake 5 minutes at 425°F.
11. Without opening oven door reduce to 350°F 177°C.
12. Continue baking 16 to 19 minutes until toothpick comes out clean.
13. Cool in pan 5 to 10 minutes. Transfer to wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Muffins
- Method: Baking, Two Temperature
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 22g
- Sodium: 215mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 58mg
Keywords: blueberry muffins, easy bakery style blueberry muffins recipe sour cream streusel, best tall dome blueberry muffins cinnamon walnut topping, moist blueberry muffins
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