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Homemade Blueberry Muffins

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
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 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