The Best Blueberry Muffin Recipe

This blueberry muffin recipe is a must-try for anyone looking to bake moist, fluffy muffins packed with fresh blueberries. With simple ingredients and easy instructions, these muffins are perfect for breakfast, brunch, or as a snack. Made with buttery goodness and a hint of warm spices, they deliver bakery-style results at home. Whether you’re preparing for a family gathering or meal-prepping for the week, these homemade blueberry muffins are versatile, delicious, and ideal for any occasion.

Ingredients

For the Blueberry Muffins:

• 3 cups (360g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 cup (227g) unsalted butter, at room temperature
• 1 cup (199g) granulated sugar
• 3/4 cup (159g) light brown sugar, packed
• 2 large eggs, at room temperature
• 3 teaspoons pure vanilla extract
• 1 cup (227g) full-fat sour cream, at room temperature
• 1/2 cup (113ml) whole milk, at room temperature
• 2 cups fresh or frozen blueberries

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Instructions

1. Prepare the Oven and Pan:
   Preheat your oven to 400°F (200°C). Position a rack in the center of the oven. Line a 12-cup muffin tin with paper liners and set aside.
2. Mix the Dry Ingredients:
   In a large bowl, sift together the flour, baking powder, salt, nutmeg, and allspice. Set aside.
3. Cream the Butter and Sugars:
   In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld electric mixer), beat the butter, granulated sugar, and brown sugar on medium speed for about 3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
4. Incorporate the Eggs and Vanilla:
   Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
5. Combine Wet Ingredients:
   In a small bowl or measuring cup, whisk together the sour cream and milk until smooth.
6. Alternate Adding Dry and Wet Mixtures:
   With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream mixture in two additions. Begin and end with the dry ingredients. Mix just until combined; do not overmix. The batter will be thick.
7. Fold in the Blueberries:
   Using a rubber spatula, gently fold the blueberries into the batter, being careful not to crush them.
8. Fill the Muffin Tins:
   Evenly divide the batter among the prepared muffin cups, filling each nearly to the top. Place the muffin tin on a baking sheet to prevent the bottoms from over-browning.
9. Bake the Muffins:
   Bake on the middle rack for 25-27 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
10. Cool and Serve:
    Let the muffins cool in the pan for 10 minutes, then transfer them to a wire cooling rack. Serve warm or at room temperature.

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Why You’ll Love This Recipe

• Perfect Texture: These muffins are moist, fluffy, and bursting with juicy blueberries.
• Simple Ingredients: Made with pantry staples, this recipe is both convenient and delicious.
• Homemade Quality: Skip the store-bought muffins and enjoy bakery-style results at home.

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Tips

• Room Temperature Ingredients: Ensure the butter, eggs, sour cream, and milk are at room temperature for a smooth batter.
• Prevent Blueberries from Sinking: Toss the blueberries in a tablespoon of flour before folding them into the batter.
• Don’t Overmix: Overmixing can lead to dense muffins, so mix just until the ingredients are combined.

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Variations and Substitutions

• Citrus Twist: Add the zest of one lemon or orange to the batter for a citrusy flavor.
• Mixed Berries: Replace half of the blueberries with raspberries, blackberries, or diced strawberries.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour for a gluten-free version.
• Low-Sugar Alternative: Replace some of the sugar with a natural sweetener like honey or maple syrup.

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FAQs

Q: Can I use frozen blueberries?
A: Yes, frozen blueberries work well. Do not thaw them before adding to the batter.

Q: How should I store leftovers?
A: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Q: Can I make mini muffins with this recipe?
A: Absolutely! Reduce the baking time to 12-15 minutes for mini muffins.

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Serving

Serve these muffins warm with a pat of butter or a drizzle of honey for breakfast or brunch. Pair with a hot cup of coffee, tea, or a glass of cold milk.

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Suggestions

• Pack these muffins in lunchboxes for a convenient snack.
• Serve them at family gatherings, potlucks, or as a sweet treat during the holidays.
• Add a crumb topping made with butter, sugar, and flour for extra texture and sweetness.