Tips for the Best Blueberry Muffins
* Don’t over-mix the batter (especially when mixing in flour) so the muffins come out light and fluffy. Batter should be lumpy. * Don’t over process the crumb topping. It should have a light and fluffy texture. * Preferably don’t skip the raw sugar topping. Even though it’s a small amount, if gives these buttermilk blueberry muffins that bakery-style finish and adds a nice textural contrast. * In a pinch, make your own buttermilk by mixing 1/4 cup milk with 3/4 tsp vinegar or lemon juice, let rest 5 minutes before using.
For the Blueberry Muffins:
* Preheat oven to 400 degrees F. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside. * In a separate large mixing bowl, using a wire hand whisk, mix together 1 cup granulated sugar, canola or vegetable oil, buttermilk, sour cream and eggs until well blended, about 30 seconds. Using a rubber spatula, fold in flour mixture just until combine (batter should be slightly lumpy. Don’t over-mix, key to fluffy muffins). * Gently fold in blueberries. Divide mixture evenly among 12 paper lined muffin cups. Fluff crumb topping with a fork and sprinkle each muffin evenly with 1 Tbsp crumb topping mixture. Sprinkle tops with raw sugar. * Bake muffins in preheated oven 18 – 22 minutes, until lightly golden and toothpick inserted in the center of muffin comes out clean. Allow to cool several minutes in muffin pan before removing to wire rack to cool. Best served day baked. * *Use the scoop and level method to measure flour. * **In a pinch, make your own buttermilk by mixing 1/4 cup milk with 3/4 tsp vinegar or lemon juice, let rest 5 minutes before using. * ***Coarse sparkling sugar works well too.Nutrition FactsBest Blueberry MuffinsAmount Per ServingCalories 298 Calories from Fat 117% Daily Value*Fat 13g20%Saturated Fat 3g19%Cholesterol 37mg12%Sodium 164mg7%Potassium 107mg3%Carbohydrates 43g14%Fiber 1g4%Sugar 23g26%Protein 4g8%Vitamin A 160IU3%Vitamin C 1.7mg2%Calcium 38mg4%Iron 1.4mg8%* Percent Daily Values are based on a 2000 calorie diet.Recipe originally shared January 2012, photos have been updated.
Homemade Blueberry Muffins Ingredients
These easy blueberry muffins are ultra moist thanks to the addition ofbuttermilk and sour cream. Here’s what you’ll need to make these blueberrymuffins with crumb topping: * All-purpose flour – no need for anything special like cake flour here. Standard all-purpose does the trick. * Baking powder and baking soda – both are added since we add acidic buttermilk and sour cream. * Salt – don’t forget it or the muffins will taste flat. * Granulated sugar – I’ve found 1 cup to be perfect to my liking, but if you want them a little less sweet you could use 3/4 cup. * Vegetable oil – shocking that it’s not a butter based muffin I know, but the vegetable oil makes the muffins more moist. * Buttermilk and sour cream – these add lots of flavor, making up for the lack of butter in the muffin batter. I prefer the combo, instead of just one or the other, so batter isn’t too wet or too heavy. * Eggs – 2 is the perfect ratio to bind and keep them fluffy. * Fresh blueberries – the highlight of these muffins! Be sure to look over them and toss out any that may be spoiling. * Raw sugar – those shiny sugar crystals (sparkling sugar) that you use for decorating cupcakes works well too. * Butter – this is added to the crumb topping. Salted or unsalted will work, I like to use salted for a little added flavor.
How Long Do Blueberry Muffins Last?
As with just about any muffin, these blueberry muffins with sour cream arebest served the day they are made but they will keep for about 3 days or abouttwice as long refrigerated.
Easy Blueberry Muffin Recipe
Once you try this buttermilk blueberry muffin recipe you’ll want to tryanother recipe! I first shared this recipe (labeling them “The BlueberryMuffin of My Dreams” in a separate old post) over 7 years ago, back when Ifirst started my blog and it’s still my go-to recipe, and that of manyreaders.They just have all the best things you look for in a freshly baked blueberrymuffin. And they’re easy to make too! The batter is quickly mixed up by hand,then the crumb topping is quickly blitzed in a food processor (if you don’town a food processor you could do this by hand using a pastry cutter).Then the hardest part is just waiting for them to bake. Waiting and waiting tosink your teeth into one of these golden and delicious, blueberry-studdedcrumb-topped muffins! These things are little pillows of utter breakfastbliss!Truly a must try blueberry muffin recipe!
How to Make Vegan Blueberry Muffins (Step by Step)
Please note that this is important information on the ingredients andinstructions and the FULL recipe with amounts and details can be found DOWNBELOW (scroll to it) in the recipe card.As I mentioned earlier, these muffins will not take up too much of your day!You’ll be in and out of the kitchen within an hour, and your house will smellAMAZING by the time you’re day. Win-win situation, right?Here’s the step-by-step blueberry muffin breakdown:Preheat the Oven to 425°F/220°C: Spray a muffin pan with non-stick flour sprayor rub with vegan butter, or line with 10 muffin liners.Make the Vegan Buttermilk: Mix the soy milk and the first tablespoon of lemonjuice together and set aside to create a vegan buttermilk.Mix the Wet Ingredients: With a whisk, mix the oil, sugar, vanilla extract andthe other tablespoon of lemon juice together for about 3 minutes on low.Mix the Dry Ingredients: While that’s mixing, in another small bowl, whisktogether the flour, baking powder, sea salt and cinnamon.Whisk Wet & Dry Ingredients Together: Add the dry ingredients to the wetingredients and slowly mix together, until just incorporated, about a minuteon low or gently with your spatula. Scrape down the sides of the bowl asneeded.Add the Blueberries: Toss the blueberries in some flour, then fold into thebatter lightly. Fold until combined.Prep the Muffin Pan: Scoop the muffin batter (I use a cookie scoop) equallyinto 10 muffin cups/holes. Fill the other two empty holes with a tablespoon ortwo of water each. Top the muffins with the extra ¼ cup of un-flouredblueberries. You can also sprinkle over some coarse sugar.Bake the Muffins: Bake for 8 minutes at 425°F/220°C, then reduce thetemperature to 375°F/190°C degrees (don’t open the oven!) and bake for another13 minutes until a toothpick inserted into a muffin comes out clean. Removefrom the oven and let it cool in the pan for about 5 minutes. Remove (I justuse the same toothpick or a knife) and place on a wire rack to coolcompletely.
The Best Vegan Blueberry Muffins
Vegan Blueberry Muffins are perfectly moist, fluffy, and sweet – in otherwords, everything a muffin should be! These homemade blueberry muffins are thebest way to start your morning, and they’re a fabulous snack, too.There are many fantastic muffin types out there to choose from. Chocolatechip, banana chocolate chip, key lime, cranberry orange, etc. It’s impossibleto go wrong! But, in my mind, there’s no muffin recipe more classic than ablueberry muffin recipe. They’re hands-down a quintessential comfortbreakfast.Anyway, I thought that you all might share my love for this simple yet elegantand delicious breakfast muffin, so here we are with these Vegan BlueberryMuffins!Here’s what we’re dealing with: Light, fluffy, golden-brown muffins are packedwith juicy, fresh blueberries and a touch of cinnamon. In the simplest terms,these muffins are addicting and multiple batches will be necessary!”