Go Back
–+ servings
My Best Blueberry Muffins

My Best Blueberry Muffins

These My Best Blueberry Muffins are buttery, soft, and moist, topped with a cinnamon brown sugar. A perfect easy breakfast treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • 12-count muffin pan
  • muffin liners
  • mixing bowls
  • whisk
  • Electric mixer
  • Cooling Rack

Ingredients
  

Topping

  • ½ cup brown sugar packed, light or dark
  • ½ cup chopped walnuts (or pecans)
  • 1 teaspoon ground cinnamon

Muffins

  • 1 and ¾ cups all-purpose flour [spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter [softened to room temperature](https://sallysbakingaddiction.com/room-temperature-butter/)
  • ½ cup granulated sugar
  • ¼ cup brown sugar packed, light or dark
  • 2 large eggs at room temperature
  • ½ cup sour cream or plain/vanilla yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup milk at room temperature
  • 1 and ½ cups blueberries fresh or frozen

Instructions
 

Preparation

  • Preheat oven to 425°F (218°C). Spray a muffin pan with nonstick spray or use muffin liners.
  • For the topping: Mix all of the topping ingredients together. Set aside.
  • For the muffins: Whisk flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
  • Using a mixer, beat butter, granulated sugar, and brown sugar together until smooth. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla until combined. Add dry ingredients and milk, and mix until combined. Fold in blueberries.
  • Spoon the batter into liners, filling them to the top. Add the brown sugar topping on each.
  • Bake for 5 minutes at 425°F then reduce to 350°F and bake for an additional 18-20 minutes until a toothpick comes out clean.
  • Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack.

Notes

Muffins stay fresh at room temperature for a few days or in the refrigerator for up to 1 week. Freeze baked muffins for up to 3 months.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 160IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Keyword baked goods, blueberry muffins, breakfast muffins, cinnamon topping, Easy Muffins
Tried this recipe?Let us know how it was!