To Die For Blueberry Muffins

These to die for blueberry muffins have a soft, moist inside and crispy, golden, sugar-coated top. Packed with fresh blueberries, every bite contains a fresh explosion of blueberry flavor. These muffins come together quickly, and are easy to make fresh for a Sunday brunch.

These muffins fresh out of the oven with a morning cappuccino are truly to die for. They contain a mixture of sour cream, vegetable oil and butter for maximum taste, moisture and softness. Plus, the blueberry ratio per muffin is much higher than the average muffin ratio which means each bite is loaded with blueberry goodness. To top it off, the white sugar sprinkle topping makes these muffins taste like they are fresh out of the bakery. These are not regular blueberry muffins— they are to die for blueberry muffins.

If you love breakfast muffin recipes that go great with a fancy brunch or are basically a healthy dessert all on their own, try these chocolate sweet potato muffins or these banana almond flour muffins.

Ingredients:

• Blueberries: Blueberries are obviously the most important ingredient here. When they are in season, fresh blueberries are my favorite for these muffins. They have the best burst of flavor when you bite into the muffins. However, you can substitute fresh blueberries for frozen ones as well— see below for how to do this.
• Flour: Just regular all-purpose flour is needed for this recipe.
• Sugar: These blueberry muffins contain both granulated and brown sugar for the best texture and only a slightly golden color.
• Baking Powder & Baking Soda: Both are needed in this recipe to make the muffins rise up. These two ingredients are never interchangeable.
• Sour Cream: This adds rich moisture and tenderness to these muffins. If needed, you can substitute this for plain greek yogurt.
• Vegetable Oil: You can substitute this for canola oil without a problem. The oil adds even more moisture to these blueberry muffins.
• Butter: The combination of both butter and oil together maximizes the best taste from butter with moisture from the oil.
• Eggs: Eggs provide structure and moisture to the muffins.
• Buttermilk: These muffins contain buttermilk instead of regular milk to create a lighter and slightly crumbly texture.
• Turbinado Sugar: These are an optional topping, but they add a little crispy crunch to the top of the muffins, just like muffins fresh out of the bakery.

Expert Tips:

• Drain & flour frozen blueberries. If you are using frozen blueberries, you don’t have to thaw them, but make sure to drain them from any extra fluid. Then, coat the blueberries in a small amount of flour. This prevents the blueberries from bleeding into the muffins while they are baking.
• Scoop a spoonful of batter into the muffin tins before adding the blueberries. This trick works really well to help prevent the blueberries from sinking to the bottom.
• Don’t overmix the batter. Mix only until the wet ingredients have been fully incorporated into the dry ingredients. Overmixed batter will result in tough, dry muffins.
• Bake the muffins at 400F for the first five minutes. This helps the muffin tips rise a bit taller and also makes the muffin tops more crispy and golden.
• Buttermilk Substitute: If you don’t have buttermilk on hand or can’t find any in your grocery store, you can make an easy substitute. Add 2 ¼ teaspoon of lemon juice to ¾ cup of milk and let the mixture sit for about 20-30 minutes. The mixture will appear slightly lumpy. Substitute this at a 1:1 ratio for buttermilk in the recipe.

Other muffin recipes you will love:

To Die For Blueberry Muffins

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★★★★★

5 from 4 reviews

• Author: Alejandra | The Littlest Crumb
• Total Time: 40 minutes
• Yield: 16 muffins 1x
• Diet: Vegetarian

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Description

These muffins fresh out of the oven with a morning cappuccino are truly to die for. Packed with fresh blueberries, every bite contains a fresh explosion of blueberry flavor. They come together quickly, and are easy to make fresh for a Sunday brunch.

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Ingredients

Scale 1x2x3x

• 2 cups (240g) all purpose flour
• 6 ½ tablespoon (80g) granulated sugar
• 3 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt 
• ⅓ cup (75g) butter, melted
• 6 ½ tablespoon (87g) brown sugar, packed
• 2 large eggs
• ¼ cup (54g) vegetable oil
• ¼ cup (57g) sour cream
• ¾ cup (175ml) buttermilk
• 2 cups (380g) blueberries
• 3 tablespoon turbinado sugar (optional)

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Instructions

1. Preheat the oven to 400F. Line a muffin tin with muffin liners. If using small muffin liners, this recipe will make about 14 muffins. If using larger muffin liners, it will make 10.
2. In a large bowl, mix the flour, granulated sugar, baking powder, baking soda and salt together.
3. In a medium bowl, mix the melted butter and brown sugar together until smooth. Whisk in the eggs just until combined. Stir in the vegetable oil, sour cream and buttermilk.
4. Slowly add the wet ingredients to the dry ingredients, mixing only until just combined. Don’t overmix the batter!
5. Before adding the blueberries, scoop a spoonful of the batter into each muffin tin, making sure it is enough batter to cover the bottom of the tin. This prevents the blueberries from sinking as much when baking.
6. Gently fold the blueberries into the rest of the batter. Evenly divide the batter into the muffin tins.
7. Sprinkle the white sugar sprinkles over the tops of the muffins. 
8. Bake at 400F for 5 minutes, then decrease the oven temperature to 350F and continue baking the muffins for a total time of 22-27 minutes, depending on your oven. The muffins are done when a toothpick comes out only slightly crumbly.

Notes

• Frozen blueberries: If you are using frozen blueberries, don’t thaw them, but drain any excess liquid. Then lightly coat them in a small amount of extra flour before adding them into the batter.
• Buttermilk substitute: For a buttermilk substitute, mix 2 ¼ teaspoon of lemon juice with ¾ cup milk. Let the mixture sit for 20-30 minutes until it becomes slightly lumpy. Then add this into the recipe as a 1:1 substitute for buttermilk.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Muffins
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 203
• Sugar: 15.3g
• Sodium: 237mg
• Fat: 8.9g
• Saturated Fat: 3.4g
• Unsaturated Fat: 4.8g
• Trans Fat: 0.3g
• Carbohydrates: 28g
• Fiber: 0.9g
• Protein: 3.1g
• Cholesterol: 36mg

Keywords: blueberry, blueberries, breakfast muffins, bakery muffins