Blueberry Muffin Recipe (The Best)
Tall, tender blueberry muffins with a buttery crumb topping, made with sour cream for extra moisture and fresh blueberries.
Ingredients
Blueberry Muffins
- 2 1/2 cups all-purpose flour 313g
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter 57g, melted and slightly cooled
- 1/4 cup extra light olive or avocado oil 60ml
- 1 cup granulated sugar 200g
- 3/4 cup milk 180ml
- 1/2 cup sour cream 120g
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/2 cups fresh blueberries 225g
Crumb Topping
- 4 tbsp all-purpose flour 32g
- 4 tbsp granulated sugar 50g
- 2 tbsp unsalted butter 28g, room temperature
Instructions
Blueberry Muffins
Preheat oven and line pan:
Heat oven to 400°F (205°C). Place 12 paper liners in a muffin pan.Whisk dry ingredients:
In a large bowl, combine 2 1/2 cups (313g) flour, baking powder, and salt with a whisk. Put aside.Mix wet ingredients:
In a medium bowl, whisk the melted butter, oil, 1 cup (200g) sugar, milk, sour cream, eggs, and vanilla together.Combine wet and dry:
Add the dry mixture to the wet mixture and fold until just blended.Fold in blueberries and fill liners:
Carefully mix in the blueberries. Spoon batter into liners until 3/4 full. Temporarily set aside.
Crumb Topping
Make crumb topping:
In a small bowl, mix 4 tbsp (32g) flour, 4 tbsp (50g) sugar, and 2 tbsp (28g) butter using a fork until crumbly.Top muffins with crumb mixture:
Distribute roughly 1 tablespoon of the crumb mixture over each muffin.Bake and cool muffins:
Bake for around 20 minutes, until fully cooked. Let muffins rest in the pan for 5–10 minutes, then move to a wire rack to cool completely.