Delicious homemade blueberry muffins with a sweet cinnamon brown sugar topping. These moist and tender muffins are perfect for breakfast or a snack, featuring fresh blueberries folded into a creamy batter made with sour cream and vanilla.
Total Time:35 minutes
Yield:12 muffins
Ingredients
For the Muffins:
1 ¾ cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup unsalted butter, room temperature
½ cup granulated sugar
¼ cup light brown sugar
2 eggs, room temperature
½ cup sour cream (or Greek yogurt)
2 tsp vanilla extract
¼ cup milk, room temperature
1 ½ cup fresh blueberries, rinsed and drained
For the Topping:
¾ cup light brown sugar
1 ½ tsp cinnamon
Instructions
Preheat oven and prepare muffin tin. Preheat the oven to 375°F. Line a muffin tin with paper liners or lightly coat it with nonstick baking spray.
Prepare topping mixture. In a small bowl, stir together the brown sugar and cinnamon for the topping, then set aside.
Mix dry ingredients. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
Cream butter and sugars. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and creamy.
Add eggs and wet ingredients. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, milk, and vanilla extract until fully combined.
Combine dry and wet ingredients. Gradually add the dry ingredients to the wet ingredients in small batches, mixing gently until just combined.
Fold in blueberries. Fold in the blueberries using a spatula, being careful not to overmix, just fold until evenly distributed.
Fill muffin tin and add topping. Divide the batter evenly into the muffin tin, adding about ¼ cup of batter to each liner. Sprinkle the tops with the brown sugar–cinnamon mixture.
Bake the muffins. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve. Let the muffins cool in the pan for 5 minutes before serving warm.
Notes
You can substitute sour cream with Greek yogurt for a tangier flavor and healthier twist.
Gently folding in the blueberries prevents them from bursting and turning the batter blue.
Use fresh blueberries for the best texture; frozen blueberries may add extra moisture.
Ensure butter and eggs are at room temperature for better creaming and texture.
Don’t overmix the batter to keep the muffins tender and light.
