blueberry muffins
classic blueberry muffins with crumble topping
baked in January 2024
yield: 12 muffins
prep time: 15 minutes
cook time: 25 minutes
difficulty level: easy
Ingredients
Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 4 Tablespoons (1/2 stick) unsalted butter, melted
Muffins
- 1 and 3/4 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup sour cream or plain/vanilla yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup milk, at room temperature
- 1 and 1/2 cups fresh or frozen blueberries
Directions
For the crumble topping:
- Combine flour, brown sugar, and ground cinnamon, then using a fork, mix in melted unsalted butter until crumbles form.
For the muffins:
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- 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 2 minutes.
- 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 no flour pockets remain.
- Fold in the blueberries.
- Spoon the batter into liners, filling them all the way to the top.
- Spoon 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.
- 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.
Nutrition
- Total calories: 3,360
- Calories per muffin: 280
