The Best Homemade Blueberry Muffins
These are the best homemade blueberry muffins you will ever make! They are a sweet, moist muffin, and full of fruity flavor. But what sets this muffin recipe apart from others is their big muffin tops. Blueberry muffins are a classic breakfast treat that are hard to resist. The combination of juicy blueberries and a soft and fluffy muffin is simply irresistible. Not only are these muffins delicious, but they also come with a big muffin top. Who doesn’t like muffin tops?! I usually pop the top off an eat it first, then enjoy the tender muffins!!
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Today I am going to share with you the ingredients needed for these irresistible easy homemade blueberry muffins, provide storage and freezing tips, give you tips on how to get the best muffin tops, and share some tips on how to achieve a tender crumb. Blueberry muffins, in general, are already a crowd favorite. The bursts of tangy sweetness from the blueberries perfectly complement the buttery batter, creating a flavor combination that is hard to resist. Plus, blueberries are loaded with antioxidants and other beneficial nutrients, so you can enjoy these muffins with a little less guilt.
Why large muffin tops are so desirable
Blueberry muffins with large muffin tops have become somewhat of a sensation in the baking world. And let’s be honest, who can resist sinking their teeth into a gloriously fluffy and slightly crispy muffin top? It’s like a warm, buttery cloud of deliciousness. The golden-brown exterior gives way to a tender and moist interior, creating the perfect balance of textures in every bite.
Streusel Topping
The streusel topping adds a delightful crunch and sweetness to these muffins. To make it, you will need:
– 1/2 cup flour
– 1/2 cup brown sugar
– 1/4 cup butter, melted
– 1 tsp cinnamon
– 1/4 tsp nutmeg
– Whisk the dry ingredients together until combined. Add the melted butter and mix until crumbly.
Ingredients for The Best Homemade Blueberry Muffins
butter
sugar
eggs
all purpose flour
salt
baking soda
baking powder
sour cream or plain yogurt
blueberries
Step-by-step instructions
Prepare the streusel topping: In a bowl, combine the flour, sugar, and butter. Use your fingers or a fork to mix the ingredients until they resemble coarse crumbs. Set aside.
Prepare the muffin batter: In a mixing bowl, cream together the butter and the sugar until light and fluffy. Add the eggs and vanilla and beat well. Fold in the sour cream.
In a large bowl combine the flour, salt, baking soda, and baking powder. Gradually add the flour mixture ingredients to the wet ingredients, mixing until just combined.
In a small bowl, gently toss the blueberries with a small amount (about 1 Tablespoon) of flour to prevent sinking in the muffins.
Baking this easy blueberry Muffin Recipe
Either spray your muffin tin with cooking spray or use paper liners. Fill the muffin cups: Spoon the batter evenly into the muffin cups, filling them to the top. Top each muffin with some of the streusel mixture.
Bake the muffins for 10 minutes at 400 degrees fahrenheit then reduce to 350 degrees fahrenheit and continue baking for 15 – 20 minutes, or until a toothpick inserted in the middle comes out clean and the muffins are golden brown. The higher temperature at the start of baking allows the muffin top to “crisp” up. Allow the muffins to cool slightly before removing them from the pan to a wire rack.
To get the best muffin tops:
– Fill the muffin all the way to the top! I know, I know! everyone says 3/4 full however if you want the biggest muffin top that gently crawls over the edge of the muffin tin – fill it full!! I find this gives the biggest muffin top.
– For extra muffin top perfection, gently tap the muffin pan against the counter a few times after filling each cup. This will help release any air bubbles and create an even rise.
To achieve a tender crumb:
– Use room temperature butter, eggs, and sour cream. This will help the ingredients combine better and create tender muffins.
– Gently fold in the blueberries, being careful not to break them.
– Do not overmix the batter. Overmixing will result in a tough and dense crumb.
– Don’t over-bake the muffins. Remove them from the oven when they are just cooked. They will continue to cook as they cool, resulting in a moist and tender crumb.
Storing and freezing tips:
– Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator.
– To freeze the muffins, wrap them individually in plastic wrap or place them in an airtight container or freezer bag. They will keep in the freezer for up to 3 months. Thaw them at room temperature or in the refrigerator before enjoying.
Tips for making the best homemade blueberry
muffins healthier
While blueberry muffins are already pretty healthy, there are ways to make them even healthier. Here are some tips to reduce sugar content, reduce fat content, and increase the fiber content:
1. Reduce the sugar content: You can use less sugar in the muffin batter or substitute it with healthier alternatives such as honey or maple syrup.
2. Reduce the fat content: Replace the butter with healthier fats such as olive oil or canola oil. You can also use fat-free sour cream or yogurt instead of full-fat sour cream.
3. Increase the fiber content: Add fiber-rich ingredients such as oat flour, whole wheat flour, or chia seeds to the batter.
There you have it – blueberry muffins with big muffin tops that are sure to impress your family and friends. With these tips, you can enjoy the perfect texture and flavor every time. Happy baking!
How can I prevent my blueberry muffin tops from sinking or becoming flat?
To prevent sinking or flat muffin tops, ensure that your leavening agents, such as baking powder or baking soda, are fresh and active. Additionally, avoid over-mixing the batter, as this can lead to gluten development and result in dense muffins. Proper oven temperature, preheating, and avoiding opening the oven door during baking are also essential for achieving tall and well-risen muffin tops.
Can I freeze the muffin batter to bake later?
Yes, you can freeze muffin batter for later use. Prepare the batter as instructed, and instead of baking, portion it into muffin liners or a greased muffin tin. Place the tin in the freezer until the batter is solid, then transfer the frozen batter portions to a freezer-safe bag. When ready to bake, simply thaw the desired amount of batter in the refrigerator overnight and bake as usual. This allows you to enjoy freshly baked blueberry muffins with large muffin tops whenever you desire.
Can I substitute fresh blueberries with frozen ones?
Absolutely! Frozen blueberries can be a convenient and delicious alternative to fresh ones. If using frozen blueberries, do not thaw them before adding them to the muffin batter. Sprinkle them with flour just as you do for the fresh blueberries, Then gently fold the frozen blueberries into the batter, taking care not to overmix, as this can cause the color to bleed. Enjoy the burst of juicy blueberries in your muffins and adjust the baking time slightly if needed to ensure proper doneness.
You can use this recipe for Jumbo size muffins or mini muffins too. I have even baked this batter in a mini loaf pan! Enjoy this easy blueberry muffin recipe!
Spinach Blueberry Salad with Chicken
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The Best Homemade Blueberry Muffins
Ingredients
For The Topping
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup butter
- 1 tsp cinnamon
- 1/2 tsp nutmeg
For The Muffin
- 1/2 cup butter melted
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup sour cream or plain yogurt
- 1 cup blueberries fresh or frozen
Instructions
For The Topping
- In a bowl, combine the flour, sugar, and butter. Use your fingers or a pastry blender to mix the ingredients until they resemble coarse crumbs. Set aside.
For The Muffins
- In a mixing bowl, cream together the butter and the sugar until light and fluffy. Add the eggs and vanilla and beat well. Fold in the sour cream.
- In a large bowl combine the flour, salt, baking soda, and baking powder. Gradually add the flour mixture ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, gently toss the blueberries with a small amount (about 1 Tablespoon) of flour to prevent sinking in the muffins.
- Either spray your muffin tin with cooking spray or use paper liners. Fill the muffin cups: Spoon the batter evenly into the muffin cups, filling them to the top. Top each muffin with some of the streusel mixture.
- Bake the muffins for 10 minutes at 400 degrees fahrenheit then reduce to 350 degrees fahrenheit and continue baking for 15 – 20 minutes, or until a toothpick inserted in the middle comes out clean and the muffins are golden brown. The higher temperature at the start of baking allows the muffin top to "crisp" up. Allow the muffins to cool slightly before removing them from the pan to a wire rack.