Description
These muffins bake up tall, soft, and full of blueberries with a sweet, crumbly brown sugar crunch.
Ingredients
Scale
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (67g) chopped walnuts (or pecans)
- 1 teaspoon ground cinnamon
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk, at room temperature
- 1 and 1/2 cups (210g) fresh or frozen blueberries
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.
- Mix all of the topping ingredients together. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes.
- On medium speed, add eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract until combined.
- With the mixer on low speed, add dry ingredients and milk into the wet ingredients and beat until combined. Gently fold in blueberries by hand.
- Spoon the batter into liners, filling them to the top. Spoon brown sugar topping on each muffin and gently press it down.
- Bake for 5 minutes at 425°F (218°C), then reduce oven temperature to 350°F (177°C) and bake for an additional 18–20 minutes, or until a toothpick comes out clean.
- Allow muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to cool completely.
Notes
For best results, let cold ingredients come to room temperature before mixing. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg