Dessertscarlsbadcravings5.0
Easy Blueberry Muffins
These blueberry muffins were tested and perfected for tender, bakery-style perfection. which had my friend declaring,"These are the best muffins I've had in my entire life!" The trifecta of butter, sour cream, and oil keeps them soft and rich, while a light streusel topping, bright lemon zest, and warm spices elevate every bite. See the psot for expert tips and variations!
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Prep: Preheat the oven to 350°F. Lightly grease or spray a 12-count muffin pan with nonstick spray, then add the muffin liners (this helps prevent them from sticking). Set aside.
2
Make Topping: Mix the flour, sugars, cinnamon, and salt in a large bowl. Add the cold, cubed butter and use a fork or pastry cutter to mix until pea-sized crumbs form. Stir in the nuts, then refrigerate.
3
Dry Ingredients: Whisk the flour. (measure correctly! See Notes), baking powder, baking soda, and spices together in a large bowl. Set aside.
(250g) all-purpose flour (fluffed, spooned, and leveled)2 cupsbaking soda1 teaspoon
4
Cream Butter and Sugars: Using a stand mixer with the paddle attachment (or a handheld mixer), beat the butter and sugars together on medium-high speed for ⏱️ 3 minutes, or until creamy and fluffy.
5
Add Wet Ingredients: Add the sour cream, vegetable oil, vanilla extract, and lemon zest, and beat on medium to combine. Add the eggs one at a time, beating just until combined after each addition.
(250g) all-purpose flour (fluffed, spooned, and leveled)2 cupsvegetable oil2 tablespoonsvanilla extract2 teaspoonslemon zest2 teaspoonseggs, (room temperature)2
6
Alternate Ingredients: With the mixer on low, beat in the Dry Ingredients, alternating with the milk, just until combined. Stop when a few steaks of flour remain, then stir the rest by hand. In a separate bowl, toss the blueberries with 1 1/2 teaspoons of flour, then fold them into the batter.
7
Assemble: Divide the mixture between the 12 liners, filling each to the top (I use a large cookie scoop). Crumble the topping over each muffin and then lightly press it into the batter.
8
Bake and Cool: Bake at 350°F for 18–⏱️ 22 minutes or until a toothpick inserted in the center comes out barely clean. Let the pan rest for ⏱️ 5 minutes, then remove the muffins to a wire rack to cool.
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