Description
These bakery-style blueberry muffins are soft, fluffy, and bursting with juicy blueberries. They feature a rich, buttery base enhanced with sour cream or Greek yogurt for moist tenderness, topped with a sweet, crunchy cinnamon-brown sugar crust. Perfect for breakfast, brunch, or a cozy snack, these muffins replicate that irresistible bakery quality made easy at home.
Ingredients
For the Muffins:
- 1 ¾ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 eggs, room temperature
- ½ cup sour cream (or Greek yogurt)
- 2 tsp vanilla extract
- ¼ cup milk, room temperature
- 1 ½ cup fresh blueberries, rinsed and drained
For the Topping:
- ¾ cup light brown sugar
- 1 ½ tsp cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the muffins.
- Prepare the Muffin Tin: Line a muffin tin with paper liners or lightly grease it with nonstick baking spray to prevent sticking.
- Make the Topping: In a small bowl, combine the light brown sugar and cinnamon, stirring well. Set this mixture aside for topping the muffins later.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugars: In a large mixing bowl, beat the room-temperature unsalted butter with the granulated sugar and light brown sugar until the mixture becomes light and creamy, which helps incorporate air for a fluffy texture.
- Add Eggs and Wet Ingredients: Add the eggs one at a time, mixing well after each addition to ensure full incorporation. Then stir in the sour cream (or Greek yogurt), milk, and vanilla extract until the batter is smooth and uniform.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients in small batches, mixing gently until just combined to avoid overmixing. Carefully fold in the blueberries with a spatula to evenly distribute without breaking the berries.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¼ cup full. Sprinkle the prepared cinnamon-brown sugar topping evenly over each muffin.
- Bake: Place the muffin tin in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before serving warm to enjoy the buttery, soft texture with a crunchy topping.
Notes
- Do not overmix the batter once dry ingredients are added; this keeps the muffins tender and fluffy.
- Toss blueberries in a tablespoon of flour before folding to prevent sinking to the bottom.
- Use room temperature ingredients (butter, eggs, milk, sour cream) for a smoother batter and better texture.
- Both fresh and frozen blueberries can be used; if using frozen, add them directly without thawing to prevent color bleeding.
- Fill muffin cups evenly, ideally with a cookie scoop, for uniform size and baking.
- Don’t skip the cinnamon brown sugar topping—it adds a sweet, crunchy, bakery-style finish.
- Watch baking time closely and check with a toothpick around 18 minutes to avoid overbaking.
- Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.
- Freeze individually wrapped muffins for up to 2 months and thaw or warm before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts & Sweet Treats
- Method: Baking
- Cuisine: American
