The Best Blueberry Muffin Recipe
Say hello to the best blueberry muffin recipe! The muffin batter has brown sugar, granulated sugar, and plenty of vanilla extract so they're bursting with flavor. Fill the muffin cups all the way to the top with muffin batter for huge muffin tops. Fresh or frozen blueberries work fine in this recipe!
Ingredients
For the Blueberry Muffins:
- 3 cups (360g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground all-spice
- 1 cup (227g) unsalted butter room temperature
- 1 cup (199g) granulated sugar
- 3/4 cup (159g) light brown sugar packed
- 2 large eggs room temperature
- 3 teaspoons pure vanilla extract
- 1 cup (227g) full-fat sour cream room temperature
- 1/2 cup (113ml) whole milk room temperature
- 2 cups blueberries
Instructions
- Position a rack in the middle of your oven. Preheat oven to 400 degrees (F). Line a 12-cup muffin tin with paper liners and set aside.
- In a large bowl, sift together the flour, baking powder, salt, nutmeg, and all-spice. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat together the butter and both sugars on medium speed until light fluffy, about 3 minutes, scraping the bowl as needed.
- Add eggs, one at a time, beating well after each addition, and scraping the bottom and sides of the bowl as needed. Add in the vanilla. Turn mixer off.
- In a spouted measuring cup, combine sour cream and milk.
- With the mixer speed on low, alternate adding flour mixture and sour cream mixture, beginning and ending with the flour, and mixing just until combined. The batter will be very thick, so don't over mix. Turn mixer off.
- Using a rubber spatula, gently fold the blueberries into the batter.
- Divide batter evenly among prepared muffin tins. Then place muffin tin on a large baking sheet (this extra layer helps ensure your muffin bottoms won't burn).
- Bake on the middle rack of your oven for 25 to 27 minutes, or until the tops are golden brown and a toothpick inserted in the middle of a muffin comes out clean.
- Cool in the pan, placed on a wire cooling rack, for 10 minutes. Remove muffins from the pan and serve warm.
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