Blueberry Muffins

Blueberry muffins are one of those things I feel like almost everybody loves. Even a store bought blueberry muffin from the grocery store is pretty hard to beat honestly. So if a store bought blueberry muffin is good, a homemade one better be damn good. It has got to be moist and have a perfectly crunchy and golden muffin top, and be loaded with sweet blueberries. I also love a jumbo muffin but unfortunately don’t own a jumbo muffin pan. Definitely something I need to invest in in the future. 

The batter:

The batter for these blueberry muffins is pretty simple to throw together and does not require a mixer. I used a combination of both butter and oil for a muffin that stays moist but also tastes delicious. The addition of sour cream also creates a moist muffin with a dense crumb. Cinnamon, vanilla extract, and a hint of almond extract all create the perfectly balanced flavor which complements the blueberries. 

Start by mixing the unsalted butter, oil, and sugars together until combined. Then add in each egg and do the same. After that you’ll add in the vanilla and almond extracts, sour cream, milk and mix together until smooth. In a separate bowl combine all of the dry ingredients: all purpose flour, salt, cinnamon, baking powder, and baking soda. Stir to combine. Add in the blueberries and toss lightly to coat them with the flour mixture. This helps to keep them from sinking to the bottoms of the muffins when baking. Add the liquid ingredients to the dry ingredients and use a spatula to gently fold together. Be careful not to over mix or crush the blueberries.

Baking process:

To give us that big, crunchy muffin top I baked the muffins in a regular muffin tin, but skipped every other muffin well. So in a traditional 12 muffin muffin tin I only baked 6 muffins with spaces left empty on either side or in between each one. This allows the muffin tops to have more space to rise and spread out. Hence, creating the perfect muffin top. Because I wanted big muffins I used a ⅓ cup measuring cup to fill each cupcake liner. If you under fill them the tops wont rise up and out as much.

After I filled each muffin liner I topped the muffin batter with extra blueberries and a generous sprinkle of turbinado sugar. I also baked them on an oven rack in the upper third of the oven to ensure golden brown muffin tops. I initially tried baking them at a higher oven temperature, but found 375 degrees to be the sweet spot. This recipe makes 12 muffins total and they are baked at 375 degrees for 18-20 minutes. 

For more breakfast treats check out my cherry cream cheese coffee cake here.

Blueberry Muffins

Bakery worthy blueberry muffins that are sweet, moist, topped with extra blueberries and crunchy turbinado sugar.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert

Servings 12 muffins

Ingredients

  

• 1/4 cup unsalted butter, melted
• 1/3 cup canola oil or vegetable oil
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 cup sour cream
• 2/3 cup milk
• 3 cups all purpose flour
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 4 tsp baking powder
• 1/2 tsp baking soda
• 2 cups blueberries, fresh or frozen
• turbinado sugar for topping muffins before baking
• additional blueberries for topping

Instructions

 

• Preheat oven to 375° and adjust oven rack to upper 1/3 of oven. Line two full size muffin tins (12 muffins each) with cupcake liners, skipping every other muffin well (leaving 6 per tin).
• In a bowl mix together unsalted butter, oil, granulated sugar and brown sugar until combined. Add in each egg individually, mixing well before adding the next. Then add in the vanilla extract, almond extract, and sour cream, and milk. Mix thoroughly until smooth.
• In a separate, larger bowl, add the flour, salt, cinnamon, baking powder, and baking soda. Stir to combine. Gently add in the blueberries and toss to coat blueberries with dry ingredients.
• Add the liquid ingredients to the dry ingredients. Fold gently with a spatula to combine. Be careful not to over mix or crush the blueberries.
• Measure 1/3 cup of batter into each lined muffin tin. Top with extra blueberries if desired and turbinado sugar for a crunchy top. Bake at 375° for 18-20 minutes. A toothpick inserted in the center should come out clean.
• Allow to cool in the pan for a few minutes and then remove to cool completely on a wire rack.

Notes

Muffins are fresh at room temperature in an airtight container for 2-3 days. If you want to eat them over the span of a week (or more than 3 days) I recommend storing them in an airtight container in the refrigerator. Best eaten slightly warm. 

Keyword blueberry, muffins