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up close of best blueberry muffin recipe showing how soft and tender the muffins are and how crispy the streusel topping is
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Easy Blueberry Muffins

These blueberry muffins were tested and perfected for tender, bakery-style perfection. which had my friend declaring,"These are the best muffins I've had in my entire life!" The trifecta of butter, sour cream, and oil keeps them soft and rich, while a light streusel topping, bright lemon zest, and warm spices elevate every bite. See the psot for expert tips and variations!
Course bread, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 muffins
Author [email protected]

Ingredients

Light Streusel Topping

  • 1/3 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons unsalted butter, cold and cubed
  • 1/4 cup chopped walnuts or pecans

MUFFINS

  • 2 cups (250g) all-purpose flour (fluffed, spooned, and leveled)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 tsp EACH salt, ground cinnamon
  • 1/4 teaspoon ground ginger
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/2 cup sour cream, room temperature
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • 2 eggs, room temperature
  • 1/4 cup milk, room temperature
  • 1 1/2 cups fresh or frozen blueberries (don’t thaw)

Instructions

  • Prep: Preheat the oven to 350°F. Lightly grease or spray a 12-count muffin pan with nonstick spray, then add the muffin liners (this helps prevent them from sticking). Set aside.
  • Make Topping: Mix the flour, sugars, cinnamon, and salt in a large bowl. Add the cold, cubed butter and use a fork or pastry cutter to mix until pea-sized crumbs form. Stir in the nuts, then refrigerate.
  • Dry Ingredients: Whisk the flour. (measure correctly! See Notes), baking powder, baking soda, and spices together in a large bowl. Set aside.
  • Cream Butter and Sugars: Using a stand mixer with the paddle attachment (or a handheld mixer), beat the butter and sugars together on medium-high speed for 3 minutes, or until creamy and fluffy.
  • Add Wet Ingredients: Add the sour cream, vegetable oil, vanilla extract, and lemon zest, and beat on medium to combine. Add the eggs one at a time, beating just until combined after each addition.
  • Alternate Ingredients: With the mixer on low, beat in the Dry Ingredients, alternating with the milk, just until combined. Stop when a few steaks of flour remain, then stir the rest by hand. In a separate bowl, toss the blueberries with 1 1/2 teaspoons of flour, then fold them into the batter.
  • Assemble: Divide the mixture between the 12 liners, filling each to the top (I use a large cookie scoop). Crumble the topping over each muffin and then lightly press it into the batter.
  • Bake and Cool: Bake at 350°F for 18–22 minutes or until a toothpick inserted in the center comes out barely clean. Let the pan rest for 5 minutes, then remove the muffins to a wire rack to cool.

Notes

Measure flour correctly: For best results, weigh it on a food scale. If you don’t have one, fluff the flour, spoon it into the measuring cup, and level it off—never scoop directly from the bag.

Storage

  • Room temperature: Store in an airtight container for up to 3 days. For longer storage, refrigerate for up to 5 days, though this can slightly dry them out.
  • Freeze: Wrap muffins individually and place in a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
  • Refresh before serving: Warm the muffins in the microwave for 10–15 seconds to make them soft and bakery-fresh again.