The Best Blueberry Muffin Recipe

The Best Blueberry Muffin Recipe

Meet your new favorite blueberry muffin recipe. This version yields tender, fluffy muffins loaded with sweet blueberries and sprinkled with a sparkly dusting of sugar. Quick, easy, and guaranteed to impress. Recipe includes a how-to video!

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 267kcal

Author Sam Merritt

Equipment

Ingredients

1 ¾ cup (220 g) all-purpose flour
1 cup (200 g) granulated sugar
2 Tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup (60 ml) unsalted butter melted
¼ cup (60 ml) avocado oil or vegetable oil or canola oil (may substitute vegetable oil)
1 large egg room temperature preferred
1 teaspoon vanilla extract
1 cup (240 g) sour cream
1 ¾ cup (245 g) blueberries (fresh or frozen will work, if using frozen you do not need to thaw first, and note that they may leave purple streaks through your muffins).
Coarse sugar for sprinkling optional (may just use regular granulated sugar or omit entirely).

Instructions

Preheat oven to 425 (215C) and line a 12 count muffin tin with paper liners.
In a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, salt.
1 ¾ cup (220 g) all-purpose flour, 1 cup (200 g) granulated sugar, 2 Tablespoons cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a separate bowl whisk together butter and canola oil. Add egg and vanilla. Stir in sour cream until thoroughly combined.
¼ cup (60 ml) unsalted butter, ¼ cup (60 ml) avocado oil or vegetable oil or canola oil, 1 large egg, 1 teaspoon vanilla extract, 1 cup (240 g) sour cream
Add wet ingredients to dry and gently fold together with a spatula until mostly combined. Once the batter is about 75% combined, add the blueberries and fold them in as well until batter is completely combined (don’t over-mix!).
1 ¾ cup (245 g) blueberries
Evenly divide muffin batter into prepared tin (liners will be most of the way full) and sprinkle tops with sugar, if using.
Coarse sugar for sprinkling
Transfer to 425F (215C) preheated oven and bake for 8 minutes. After 8 minutes reduce the oven temperature to 350F (175C) without opening the oven door and then continue to bake another 10-12 minutes or until the tops are beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs (if you used frozen berries, your muffins may need a few minutes longer, start checking them at 13 minutes).
Allow to cool 10 minutes in muffin tin then gently remove from pan (I like to use a butter knife to gently pry the muffin out of the tin, remember the pan may still be hot and muffins are fragile when they are warm!) and allow to cool completely on a cooling rack (otherwise muffin bottoms may become soggy).
Enjoy!

Video

Notes

Storing

Store blueberry muffins in an airtight container at room temperature for up to 2 days. Muffins may also be frozen for several months. Refrigerating will dry out the muffins and I do not recommend it.

For extra tall muffin tops

Divide the batter evenly into just 9 muffin cavities instead of all 12. The muffins typically need about 2-3 additional minutes to bake (add this to the end of the second bake time).

Making as jumbo muffins (in a jumbo tin)

Divide batter evenly into a 6-count jumbo muffin tin. Bake on 425F (220C) for 8 minutes then reduce the oven temperature to 350F (175C) (do not open oven door) and bake another 13-15 minutes or until tops are beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Making as mini muffins

Divide into mini muffin tin. Bake on 375F (190C) (you will not change the temperature) until light golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs, approximately 11-13 minutes. You will get at least 24 muffins.

Nutrition