Irresistible Blueberry Muffins Recipe for Your Morning Bliss
This blueberry muffins recipe combines nostalgic flavors, easy preparation, and versatility, making it a perfect treat for breakfast or brunch.
Equipment
- - Muffin pan
- - Mixing bowls
- Whisk
- - Rubber spatula
Ingredients
For the Batter
- 2 cups all-purpose flour Gluten-free flour can be used as a substitute.
- 2 teaspoons baking powder Check for freshness for the best rise.
- 1 teaspoon baking soda Can be omitted if using buttermilk instead.
- 1/2 teaspoon kosher salt Regular salt works as well.
- 1/2 cup unsalted butter Keep at room temperature for easy mixing.
- 3/4 cup granulated sugar Reduce by 10-15% for a less sweet version.
- 1/4 cup light brown sugar Can substitute with granulated sugar.
- 2 large eggs Ensure they are at room temperature.
- 1 cup sour cream Plain yogurt is a good alternative.
- 1/2 cup whole milk Substitute with almond or soy milk for dairy-free.
- 1 teaspoon pure vanilla extract Fresh vanilla bean can be used for a richer flavor.
- 2 cups fresh blueberries Frozen blueberries work too; do not thaw them.
For the Topping
- 2 tablespoons coarse sparkling sugar Regular sugar can be substituted.
Instructions
Basic Instructions
- Preheat the oven to 425°F (220°C) and grease a standard muffin pan with cooking spray or butter.
- Whisk together in a medium bowl the all-purpose flour, baking powder, baking soda, and kosher salt.
- Cream together the room temperature unsalted butter, granulated sugar, and light brown sugar in a large bowl until light and fluffy.
- Beat in the large eggs one at a time, then mix in the sour cream, whole milk, and pure vanilla extract.
- Fold the dry ingredients into the wet mixture gently until just combined, then fold in 1 3/4 cups of fresh blueberries.
- Distribute the batter evenly into the muffin cups, then top with remaining blueberries and sprinkle with coarse sparkling sugar.
- Bake for 8 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 15-20 minutes until golden brown.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.
Notes
Serve warm with a pat of butter for added indulgence. Feel free to experiment with flavors by adding cranberries or lemon zest.