Quick Homemade Blueberry Muffins

This foolproof Blueberry Muffin recipe will have you baking like a pro! These are not your regular small muffins, these are high-top muffins like the ones you would find at a bakery. They’re bursting with jammy blueberries and have a crunchy streusel topping that will have you reaching for seconds!

Ingredients For Easy Homemade Blueberry Muffins

To make these scrumptious muffins you need the following ingredients:

• Dark brown sugar
• Walnuts
• Cinnamon
• Flour
• Baking soda
• Baking powder
• Salt
• Unsalted butter (softened to room temp)
• Granulated sugar
• Eggs
• Sour cream
• Vanilla extract
• Milk
• Fresh or frozen blueberries

How To Make Bakery-Style Blueberry Muffins

1. Grease a 12-tin muffin pan with cooking spray and preheat the oven to 425 F.
2. Make the streusel topping by mixing all ingredients in a small bowl until well combined.
3. Whisk together the dry ingredients: flour, baking soda, baking powder, and salt in a large bowl.
4. Using a stand or handheld mixer, cream the butter, granulated sugar, and brown sugar together on high speed until smooth. Add the eggs, one at a time on medium speed, until well combined, scraping the sides of the bowl after each addition.
5. Beat in the vanilla extract and sour cream until smooth.
6. Turn the speed to slow, and add the dry ingredients and milk to the egg/butter mixture until all the flour is incorporated but do not overmix.
7. Using a spatula, gently fold in the blueberries.
8. Spoon the batter into the muffin tins to the top and sprinkle the streusel topping on top, pressing it a little into the batter.

Bake at 425 F for 5 minutes, then without taking the muffins out of the oven, reduce the heat to 350 F and continue baking for 20 minutes or until a toothpick inserted in the middle comes out clean. Let the muffins cool down in the tins for 5- 10 minutes then transfer to a cooling rack.

Can I Use Frozen Blueberries?

Yes, you can actually add them without thawing them out first. The cooking time may increase by a few minutes, so you will have to use the toothpick method to test for doneness.

Quick Homemade Blueberry Muffins

These are not your regular small muffins, these are high top muffins like the ones you would find at a bakery.

5 from 1 vote

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 MUFFINS

Calories: 292kcal

Author: Katherine - Yummfully

Equipment

• 12 tin muffin pan
• Handheld or stand mixer
• Oven
• Mixing bowls

Ingredients

For the muffins:

• 1 ¾ cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• Pinch of salt
• 1 stick unsalted butter, softened to room temperature
• ½ cup granulated sugar
• ¼ cup packed dark brown sugar
• 2 large eggs, room temperature
• ½ cup sour cream (or plain Greek yogurt for a healthier alternative)
• 1 tsp vanilla extract
• ¼ cup whole milk, room temperature
• 1 ½ cups fresh blueberries

For the streusel:

• ½ cup packed dark brown sugar
• ½ cup walnuts, chopped
• 1 ½ tsp ground cinnamon

Instructions

• Grease a 12-tin muffin pan with cooking spray and preheat the oven to 425 F.
• Make the streusel topping by mixing all ingredients in a small bowl until well combined.
• Whisk the dry ingredients together: flour, baking soda, baking powder, and salt in a large bowl.
• Using a stand or handheld mixer, cream the butter, granulated sugar, and brown sugar together on high speed until smooth. Add the eggs, one at a time on medium speed, until well combined, scraping the sides of the bowl after each addition.
• Beat in the vanilla extract and sour cream until smooth.
• Turn the speed to slow, and add the dry ingredients and milk to the egg/butter mixture until all the flour is incorporated. Do not overmix.
• Using a spatula, gently fold in the blueberries.
• Spoon the batter into the muffin tins to the top and sprinkle the streusel topping on top, pressing it a little into the batter.
• Bake at 425 F for 5 minutes, then without taking the muffins out of the oven, reduce the heat to 350 F and continue baking for 20 minutes or until a toothpick inserted in the middle comes out clean.
• Let the muffins cool down in the tins for 5- 10 minutes, then transfer them to a cooling rack.

Nutrition

Calories: 292kcal | Carbohydrates: 26g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 20mg | Potassium: 54mg | Fiber: 1g | Sugar: 10g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 6mg

Frequently Asked Questions

How Can I Make The Muffins Light And Not Dense?

Try not to overmix the batter. When adding the dry ingredients to the wet, mix just until all the flour disappears into the batter, no more. An overmixed batter makes for dense muffins.

How To Ensure My Muffins Will Have a High Top?

Fill the muffin tins to the very top and cook them for the first 5 minutes at a high temperature (425 F), then reduce the temperature to 350 F and continue baking them without opening the oven door.

Can I Add More Blueberries?

You can, but don’t add too many or your muffins will be dense due to the high moisture of the berries. 1 ½ cups is the ideal amount.

Can I Make These Muffins Vegan?

Yes, use plant-based milk, and oil instead of butter, and substitute the eggs with 1 tbsp ground flaxseed mixed with 3 tbsp water per egg.