Description
Soft, moist blueberry muffins packed with juicy fresh blueberries and finished with a sweet, buttery crumb topping. Sour cream, melted butter, and oil create a fluffy texture that stays tender after cooling.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup extra-light olive oil or avocado oil
- 1 cup granulated sugar
- 3/4 cup milk
- 1/2 cup sour cream
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries
- 4 tablespoons all-purpose flour, for the crumb topping
- 4 tablespoons granulated sugar, for the crumb topping
- 2 tablespoons unsalted butter, softened, for the crumb topping
Instructions
- Preheat the oven to 400°F. Line a standard muffin pan with paper liners.
- Whisk 2 1/2 cups all-purpose flour, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk the melted butter, oil, sugar, milk, sour cream, eggs, and vanilla extract until smooth.
- Fold the wet mixture into the dry ingredients until only a few thin flour streaks remain.
- Gently fold the fresh blueberries into the batter without crushing them.
- Fill each prepared muffin liner about three-quarters full.
- Mix 4 tablespoons all-purpose flour, 4 tablespoons granulated sugar, and 2 tablespoons softened butter with a fork until small crumbs form.
- Sprinkle about 1 tablespoon of crumb topping over each muffin.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 to 10 minutes, then transfer them to a wire rack to finish cooling.
Notes
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Do not overmix the batter; a few small lumps are fine.
- Dry fresh blueberries thoroughly before adding them to the batter.
- Frozen blueberries may replace fresh blueberries; add them directly from the freezer without thawing.
- Bake the 18 muffins in two batches if using one standard 12-cup muffin pan.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate muffins for up to 5 days or freeze individually wrapped muffins for up to 3 months.
- Warm refrigerated muffins in the microwave for 10 to 15 seconds before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 218
- Sugar: 16
- Sodium: 47
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0.2
- Carbohydrates: 31
- Fiber: 1
- Protein: 3
- Cholesterol: 33