Blueberry Muffins Recipe (2024)

4.89 from 9 votes

Author: Becky Hardin

• ▢ ⅓ cup vegetable oil 67 grams
• ▢ 1 cup granulated sugar 200 grams
• ▢ ½ cup sour cream 114 grams
• ▢ ½ cup buttermilk 114 grams
• ▢ 1 large egg 50 grams
• ▢ 1 teaspoon pure vanilla extract 4 grams
• ▢ 1½ cups all-purpose flour 180 grams, plus 2 teaspoons (5 grams) for the blueberries
• ▢ ½ teaspoon kosher salt
• ▢ 2 teaspoons baking powder 8 grams
• ▢ 1½ cups fresh blueberries 255 grams

Brown Sugar Topping

• ▢ ½ cup brown sugar 107 grams
• ▢ ¼ cup all-purpose flour 30 grams
• ▢ 2 tablespoons unsalted butter 28 grams, melted (¼ stick)

• Preheat oven to 375°F. Grease a 12-count muffin tin or line with paper liners. Set aside.

• Whisk together oil and sugar until fluffy.

  ⅓ cup vegetable oil, 1 cup granulated sugar

• Whisk in sour cream, buttermilk, egg, and vanilla until just combined.

  ½ cup sour cream, ½ cup buttermilk, 1 large egg, 1 teaspoon pure vanilla extract

• Add in 1½ cups flour, salt, and baking powder and stir. Do not overmix.

  1½ cups all-purpose flour, ½ teaspoon kosher salt, 2 teaspoons baking powder

• Toss fresh blueberries with 2 teaspoons of flour until all the blueberries are coated.

  1½ cups fresh blueberries

• Add the blueberries into the mixture and gently fold until incorporated, making sure not to break any of the berries.

• Spoon blueberry mixture into the prepared muffin tin until each well is ⅔ full.

• Prepare brown sugar topping by stirring together brown sugar, flour, and melted butter.

  ½ cup brown sugar, ¼ cup all-purpose flour, 2 tablespoons unsalted butter

• Sprinkle each muffin with a generous coating of brown sugar topping.

• Bake in oven for 20 to 25 minutes, or until muffins spring back when touched or toothpick comes out clean.

• Let muffins cool on a wire rack.

• If you do not have store-bought buttermilk available, you can add 2 teaspoons of either white vinegar or lemon juice to sour the milk.
• In order to help the crumble stay on the muffins, gently press the crumble on to the top of the muffin before you cook it.
• If you don’t have sour cream you can use yogurt, both add a lovely moisture to the muffins.
• The brown sugar topping is completely optional, the muffins still taste great without it. The brown sugar topping helps add a little extra sweetness and extra crunch to the muffins.

Storage:Store blueberry muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

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These are easy to make and were a hit at our big family get-together.
(I love how these recipes are written, by the way….how the ingredient amount is also written under the instructions. It’s so helpful because I don’t have to scroll up to remind myself how much to add. I’ve never seen this before and wish more people would do it. So thank you!!!)

Last edited 7 months ago by Susanne

Looks like it would be a good recipe. Could I add pecans to the crumb topping mixture

Easy and delicious Recipe!
Thanks for the share.

Easy and delicious!