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Why I Love These Muffins
A blueberry muffin is an icon. Some version of it graces most coffee shops and bakeries. Maybe that is one of the reasons we don’t think about the muffin; it is overproduced. I think the real problem is that they have lost all flavor. Mass-produced baked goods become flavorless. Maybe they are sweet, but that’s about it.
This recipe brings back the blueberry muffin to where it needs to be.
The key is a moist and evenly crumbed cake. Soft and sweet with a rich flavor to complement the bright blueberries. Simplicity is what matters in the perfect muffin. Nothing unusual, just pantry staple ingredients.
This recipe proves that there will always be a place for a blueberry muffin; it just needs to be good.
Blueberry Muffins Ingredients
- Butter lends flavor and creates a tender cake crumb.
- Sour cream works to keep these muffins moist.
- Almond extract adds a hint of flavor similar to a perfect wedding cake.
- Blueberries are essential, and this recipe uses a large amount to ensure flavor.
The full amount of each ingredient can be found in the recipe card below.
How to Make Blueberry Muffins
Step 1: Create the batter – In a large bowl, add the eggs and sugar. Whisk together until the sugar dissolves. Add the sour cream, whole milk, vanilla extract, and almond extract. Whisk together and slowly pour in the butter.
Step 2: Add the dry ingredients – Add in the flour, baking powder, and salt. Reserve a handful of blueberries and add them on top of the flour before mixing. Gently fold the ingredients into the batter just until combined.
Step 3: Prepare for baking – Using a scoop, add evenly sized amounts of batter to a muffin pan. Place the remaining blueberries into the batter without any visible berries on top, ensuring each muffin has an equal overall amount.
Step 4: Add the topping – In a small bowl, combine the turbinado sugar and lemon zest. Sprinkle on top of the batter in each well.
Step 5: Bake the muffins – Place the tin in a 350°F oven for 25-30 minutes. Let sit for 5-10 minutes, then remove the muffins and place them on a cooling rack for additional cooling.
Recipe Tips
- Place the blueberries on top of the flour before mixing them into the batter. This allows them to get coated in the flour, which can help prevent the blueberries from bleeding or sinking into the batter.
- Placing additional blueberries on top of each muffin before baking creates a consistent presentation. Reserving blueberries to add at the end means each muffin has an equal amount of blueberries.
- When removing the muffins from the pan for additional cooling, rotate them slightly. This helps them release from the pan and come out smoothly.
Frequently Asked Questions
Yes, Greek yogurt can be used instead.
No, the added lemon zest can be omitted with no other changes.
These are best served fresh or frozen and thawed as needed to preserve fresh flavors. Covered at room temperature, these will stay fresh for 3 to 4 days.
Yes, freezing the muffins is the best way to keep them fresh. Once frozen in an airtight container, these will stay fresh for 3-4 months.
More Muffin Recipes
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Blueberry Muffins
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
- ¼ cup whole milk
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 4 tbsp unsalted butter melted
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp kosher salt
- 1 ½ cups blueberries (fresh or frozen)
- ¼ cup turbinado sugar or my vanilla sugar
- 1 tsp lemon zest
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin tin and set it aside.
- In a large bowl, whisk the eggs and sugar until they are thick and pale in color, 3-4 minutes. Add the sour cream, milk, vanilla extract, almond extract, and melted butter. Whisk to combine.2 large eggs, 1 cup granulated sugar, 1 cup sour cream, ¼ cup whole milk, 1 tsp vanilla extract, ¼ tsp almond extract, 4 tbsp unsalted butter
- Add the flour, baking powder, and salt. Using a spatula, fold until mostly combined, then add 1 ¼ cup of the blueberries. Finish folding to incorporate the blueberries. Divide the batter evenly between the muffin tins and top with the remaining blueberries, about 2-3 blueberries per muffin.2 cups all-purpose flour, 1 tbsp baking powder, ½ tsp kosher salt, 1 ½ cups blueberries (fresh or frozen)
- In a small bowl, mix the turbinado sugar and lemon zest. Sprinkle evenly over the prepared muffins.¼ cup turbinado sugar, 1 tsp lemon zest
- Bake the muffins in the preheated 350°F oven until the muffins are golden brown and a skewer inserted in the middle comes out clean, 25-30 minutes. Cool in the pan for 10 minutes, then remove and finish cooling on a rack.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
My new favorite blueberry muffin recipe! That almond extract is so perfect in these.
This is the best recipe for a blueberry muffin! Easy and delicious every time.
Thank you so much!
I’ve been baking for over 60 years using a family Blueberry muffin recipe. I have made this recipe by Kaleb 3x now. Excellent flavors, freeze exceptionally well. Do not skip the topping. You can use brown sugar as a substitute for turbinado sugar.
Delicious and moist but not too sweet
Great recipe- thanks!
Love this recipe, nice and moist and full of blueberries. Kaleb’s recipes are always a hit.
Best blueberry muffins I’ve ever had or made!
Who doesn’t love a blueberry muffin?!
This recipe is perfect!
YUM! These were so easy to make, and turned out light, and tender. I did use my mixer to whisk the egg and sugar to get that light color, but good to know it can be done without a mixer. Loved the sugar/lemon topping! Will try Greek yogurt in place of sour cream next time to get a little protein in there. With fruit and protein they’ll be downright healthy😉
Next time I’ll make more to keep in the freezer. This batch will not make it to the freezer!
I had wild frozen blueberries because I’m east coast. I loved your recipe. So very good. And one bowl so easy.
But any blueberry is fantastic in my book. My favorite berry. I even sprinkle on salads. And of course pancakes and crumb cakes.
So glad I found your site. I really enjoyed Blueberry muffin video. Mine scoop was way to small like Mellon ball size. I also use tablespoon which is too time consuming. I was wondering what size scoop is best to buy? 3 tbl or 4 tbl? Thank you. Or post a link. 🤣