Blueberry Muffins Recipe
Calories: 14
Adjust Servings Here: 12 Servings
Description
These blueberry muffins are a delightful treat, bursting with juicy blueberries and topped with a sweet and crunchy crumble topping. The addition of sour cream in the batter adds a rich, moist texture, making each bite incredibly satisfying. Perfect for breakfast or as a snack, these muffins are sure to be a hit with friends and family alike.
Ingredients
For the muffins
- 2 cups (250 g) All-purpose flour
- ½ cup (100 g) Granulated sugar
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ½ cup (113 g) Unsalted butter room temperature
- 2 large Eggs
- ½ cup (115 g) Sour cream
- 1 tsp Vanilla extract
- 1½ cups (222 g) Fresh or frozen blueberries
Crumble topping
- ⅓ cup (40 g) All-purpose flour
- ⅓ cup (65 g) Granulated sugar
- 4 tbsp (55 g) Unsalted butter melted
Instructions
- Prep - Preheat your oven to 400°F /200°C/ Gas mark 6 and line a 12-cup muffin tin with paper liners or grease them with cooking spray.⅓ cup All-purpose flour, ⅓ cup Granulated sugar, 4 tbsp Unsalted butter
- Crumble topping - Mix the flour and sugar for the crumble topping in a small bowl. Add the melted butter and stir until the mixture resembles coarse crumbs. Set in the fridge to keep chilled.
- Dry ingredients - Whisk the flour, baking powder, baking soda, and salt in a large bowl.2 cups All-purpose flour, 1½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- Wet ingredients - In another bowl, cream the softened butter and sugar until light and airy. Add the eggs one at a time, followed by the vanilla extract, until well combined.½ cup Granulated sugar, ½ cup Unsalted butter, 2 large Eggs, 1 tsp Vanilla extract
- Dry to wet - Add the flour mixture along with the sour cream. Fold in the blueberries gently making sure not to overmix or break them.½ cup Sour cream, 1½ cups Fresh or frozen blueberries
- Divide - Fill each muffin cup about two-thirds full with the batter. Sprinkle the crumble topping over each muffin.
- Bake for 7 to 8 minutes at high temperature, then reduce the oven to 375°F /190°C/ Gas mark 5 and bake for another 10 to 15 minutes until a toothpick inserted into the center of a muffin comes out clean.Pro tip- The size of the muffins will determine the time needed to bake these muffins.
- Cool - Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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