Best Blueberry Muffins Ever

Blueberry muffins with tall sparkly crowns are my go to for a sweet breakfast or an afternoon snack They come together in a single bowl and are bursting with juicy berries in every bite Whether you bake these for a weekend treat or pack them in lunchboxes they never last long in my house

The first time I made these I could not believe how perfect the muffins rose above the pan and looked just like from a bakery My family requests them every blueberry season

Ingredients

• White sugar: adds sweetness and helps the tops get a light crunch choose fine granulated for best mixing
• Large egg: provides structure and richness go for the freshest eggs possible
• Vegetable oil or melted butter: keeps muffins moist and soft use light flavored oil or real unsalted butter for the richest taste
• Milk: brings everything together and lightens the crumb whole or two percent both work well
• Vanilla: deepens flavor pure extract is worth it here
• All purpose flour: builds the muffin structure for best results fluff and spoon the flour into your cup before leveling
• Baking powder: ensures a high rise and tender crumb check date for freshness so muffins fully lift
• Salt: balances and enhances all flavors opt for fine sea salt for even mixing
• Sour cream: guarantees extra moisture and a tender crumb choose thick and tangy full fat sour cream or plain yogurt
• Blueberries: bring classic flavor and bursts of juiciness use firm plump ones or toss frozen berries with a little flour to prevent sinking
• Optional sugar topping: makes the muffin crowns sparkle and adds crunch use white sugar with a fine crystal for best sparkle

Step-by-Step Instructions

Prepare the Muffin Pan:

Lightly grease your muffin tin or line with paper liners so muffins release easily and their crowns do not stick Use a large muffin tin for tall muffins or a traditional tin for a classic size

Mix Wet Ingredients:

Combine sugar egg oil milk and vanilla in a large bowl Stir thoroughly until everything is fully combined and mixture is slightly pale

Add Dry Ingredients:

Add flour baking powder and salt directly on top of wet ingredients Use a fork to gently mix the baking powder and salt into the flour then stir the whole mixture together until no dry spots remain Avoid over mixing to keep the muffins tender

Fold in Moist Ingredients and Berries:

Stir in sour cream gently until just incorporated Fold in most blueberries saving a handful for topping to create a bakery style look on the crowns

Fill the Muffin Tin:

Divide the batter evenly among the muffin cups filling almost to the top for eight tall muffins or more shallowly for up to twelve standard muffins Press reserved berries onto each top for a pretty finish and sprinkle each muffin with a little white sugar for a crisp sparkly top

Bake:

Place filled tin in a 375 degree oven Bake for about 25 minutes until the tops are domed and golden and a toothpick comes out clean When using frozen berries add about five minutes to the baking time

Cool and Store:

Let muffins cool in the pan just until safe to touch Transfer to a sealed container while still a bit warm for extra moist muffins or enjoy warm from the pan

Save

Every time I use wild blueberries the muffins remind me of picking berries with my kids They leave blue stains on their mouths and those muffins disappear in minutes

Storage Tips

Keep cooled muffins in an airtight container at room temperature for up to two days For longer storage freeze muffins individually wrapped They thaw quickly in the microwave or overnight on the counter You can even reheat for a few seconds for that just baked warmth

Ingredient Substitutions

No sour cream no problem Plain full fat yogurt works perfectly Almond milk or oat milk can be used for dairy free muffins and you can substitute melted coconut oil for vegetable oil Just know muffins will taste a little different but still delicious

Serving Suggestions

Serve muffins warm with a pat of butter or a drizzle of honey For a brunch spread slice and fill with lemon curd or sweetened cream cheese These go wonderfully alongside hot coffee or iced tea and are great in lunchboxes or as a sweet snack after dinner

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A Muffin With History

Blueberry muffins are a classic in American baking with origins tracing back to colonial times when wild blueberries were plentiful Every summer my grandmother would make these with berries from her own bushes and the aroma always takes me back to childhood visits in her sunny kitchen

Recipe FAQs

→ How can I ensure high, domed tops on my muffins?

Fill the muffin liners all the way to the top and use a slightly higher baking temperature for the initial rise. This helps form a tall crown.

→ Can I substitute frozen blueberries for fresh?

Yes, you can use frozen berries, but baking time may need to increase by about five minutes. No need to thaw before using.

→ What’s the purpose of sour cream in the batter?

Sour cream adds moisture and richness, resulting in a tender, soft crumb. Yogurt can also be used as a substitute.

→ How do I prevent muffins from sticking to the pan?

Lightly greasing the muffin tin or using liners can help. Allow muffins to cool before removing for best results.

→ Is it possible to make jumbo muffins with this mixture?

Absolutely—fill jumbo muffin tins and bake at a lower temperature for a longer time, usually about forty minutes.

→ How do I keep muffins moist after baking?

Store them in a sealed container while still slightly warm to help lock in moisture.