Introduction

These blueberry muffins are moist, fluffy, and bursting with fresh berries in every bite. Topped with a sweet crumb topping, they make a perfect breakfast treat or afternoon snack. Easy to prepare and wonderfully flavorful, they’ll quickly become a family favorite.

A metal muffin tray holds twelve golden-brown blueberry muffins, each topped with a crumbly, pale yellow streusel layer. Some muffins have visible dark blue berries peeking through the tops, while a few are slightly cracked open, showing a soft, light yellow inside with more blueberries. Around the muffins and tray are scattered fresh blueberries and bits of streusel crumbs. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter (melted, slightly cooled)
1/4 cup oil (extra light olive or avocado)
1 cup granulated sugar
3/4 cup milk
1/2 cup sour cream
2 large eggs (room temperature)
2 tsp vanilla extract
1 1/2 cups fresh blueberries
4 tbsp all-purpose flour (for topping)
4 tbsp granulated sugar (for topping)
2 tbsp unsalted butter (room temperature, for topping)

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
Step 2: In a large bowl, whisk together the 2 1/2 cups flour, baking powder, and salt. Set aside.
Step 3: In a medium bowl, combine the melted butter, oil, sugar, milk, sour cream, eggs, and vanilla extract. Whisk until smooth.
Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the muffins tender.
Step 5: Carefully fold in the fresh blueberries, distributing them evenly through the batter.
Step 6: Fill each muffin liner about 3/4 full with the batter and set the pan aside while making the topping.
Step 7: For the crumb topping, mix the 4 tablespoons flour, 4 tablespoons sugar, and 2 tablespoons softened butter with a fork until crumbly.
Step 8: Sprinkle approximately one tablespoon of the crumb topping over each muffin.
Step 9: Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Tips & Variations

Use frozen blueberries if fresh aren’t available, but do not thaw them before folding into the batter to prevent streaking.
For extra flavor, add a teaspoon of lemon zest to the batter.
Substitute sour cream with Greek yogurt for a slightly tangier taste and added protein.
Try mixing in other berries or chopped nuts for a different twist.

Storage

Store baked muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins in a sealed bag for up to 3 months. To reheat, microwave for about 20-30 seconds or warm in a toaster oven.

How to Serve

A close-up of twelve blueberry muffins in a dark baking tray on a white marbled surface. Each muffin has a golden brown top with a crumbly streusel layer, with visible dark purple blueberries baked inside. Some muffins are still in white paper liners while two have liners partially torn away, showing a soft, moist interior with blueberries bursting out. Fresh blueberries are scattered around the tray, adding vibrant blue spots to the warm tones. Light dusting of powdered sugar and crumbs are sprinkled on the tray, enhancing the texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries directly from the freezer. Do not thaw them to avoid bleeding into the batter, which can discolor the muffins.

How do I know when the muffins are done?

The muffins are done when the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.