If you’ve ever dreamed of biting into soft, fluffy muffins bursting with juicy berries, you’re going to adore this Perfect Blueberry Muffins from Scratch Recipe. It’s a heartfelt favorite that blends simple pantry staples with fresh blueberries to create tender, moist muffins topped with a crunchy, buttery brown sugar crust. Whether you’re baking for breakfast, a snack, or an afternoon delight, this recipe strikes the perfect balance of sweet and fresh, delivering mouthwatering blueberry muffins with every batch.
Ingredients You’ll Need
Gathering a handful of everyday ingredients is all it takes to whip up these delightful muffins. Each item plays a crucial role, from adding moisture and tenderness to lending just the right amount of sweetness and that irresistible crumb topping.
- Vegetable oil: Provides moistness without weighing down the muffins, keeping them light and tender.
- Granulated sugar: Sweetens the batter and helps create a delicate crumb.
- Sour cream: Adds richness and a slight tang, enhancing the muffin’s flavor and texture.
- Buttermilk: Reacts with baking powder for a nice rise and adds subtle acidity for depth.
- Large egg: Binds ingredients together and adds structure.
- Pure vanilla extract: Brings warmth and a hint of aromatic sweetness.
- All-purpose flour: The base structure of the muffin, providing a tender crumb.
- Kosher salt: Balances sweetness and enhances the blueberries’ natural flavor.
- Baking powder: The leavening agent that makes your muffins fluffy and light.
- Fresh blueberries: The star of the show, bursting with juicy sweetness in every bite.
- Brown sugar: For the topping, adding caramel notes and crunch.
- Unsalted butter: Melted into the topping to create a golden, crispy finish.
How to Make Perfect Blueberry Muffins from Scratch Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375°F and greasing your muffin tin or lining it with paper liners. Setting the stage is key to ensuring your muffins bake evenly and release effortlessly when done.
Step 2: Whisk Together Oil and Sugar
Combine vegetable oil and granulated sugar and whisk until the mixture is fluffy and slightly pale. This step helps to incorporate air, contributing to the muffin’s light texture.
Step 3: Add Wet Ingredients
Next, whisk in sour cream, buttermilk, egg, and vanilla extract until everything is just combined. This blend keeps your muffins moist and delivers a subtle tang that brightens the overall taste.
Step 4: Mix Dry Ingredients
Incorporate the flour, kosher salt, and baking powder into your wet mixture. Be gentle here—stir until the ingredients are barely combined to avoid a dense muffin.
Step 5: Coat the Blueberries
Toss the fresh blueberries with a couple of teaspoons of flour. This little trick prevents them from sinking to the bottom of the muffins, ensuring blueberries in every bite.
Step 6: Fold in the Blueberries
Gently fold your coated blueberries into the batter, careful not to mash them. This preserves the juicy bursts that make these muffins so irresistible.
Step 7: Fill the Muffin Tin
Spoon the batter into your prepared pan, filling each well about two-thirds full. This leaves just enough room for the topping and a perfect rise.
Step 8: Prepare the Brown Sugar Topping
Combine brown sugar, flour, and melted butter until crumbly. This topping adds a caramelized crunch that makes these muffins stand out.
Step 9: Sprinkle the Topping
Generously sprinkle the brown sugar topping over each muffin, so every bite has that delightful sweet crust.
Step 10: Bake Until Golden
Bake the muffins for 20 to 25 minutes, or until they spring back when touched and a toothpick inserted comes out clean. The aroma alone will have you counting the minutes.
Step 11: Cool on a Wire Rack
Allow your muffins to cool before serving. This lets them set and makes them easier to handle without crumbling.
How to Serve Perfect Blueberry Muffins from Scratch Recipe
Garnishes
For a beautiful, fresh finish, dust your muffins with a light sprinkle of powdered sugar or add a few extra fresh blueberries on top just before serving. A little lemon zest can also brighten the flavors and add color.
Side Dishes
These muffins pair wonderfully with a spread of whipped butter, clotted cream, or a smear of homemade jam. Pair them with a hot cup of coffee or a chilled glass of milk for an irresistible treat any time of day.
Creative Ways to Present
Take your presentation up a notch by serving these muffins on a rustic wooden board with a small bowl of lemon curd or honey for dipping. You could also slice them in half and lightly toast them for a warm, melt-in-your-mouth snack.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Perfect Blueberry Muffins from Scratch Recipe in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh, perfect for grabbing on the go.
Freezing
If you want to save your muffins for later, wrap each one tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months, so you can enjoy fresh muffins whenever a craving strikes.
Reheating
To reheat, simply unwrap your muffin and warm it in the microwave for about 20 seconds or in a 350°F oven for 5-7 minutes. This revives the fresh-baked texture and enhances the blueberry aroma.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to toss frozen blueberries with the flour while still frozen to prevent them from bleeding into the batter too much. This little trick helps maintain that vibrant blueberry burst.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, simply mix ½ cup of milk with ½ tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This homemade buttermilk substitute works perfectly.
How do I prevent the blueberries from sinking?
Tossing the blueberries in flour before folding them into the batter is the secret to preventing sinking. The flour helps suspend the berries evenly throughout the muffin.
Can I make these muffins dairy-free?
Yes! Swap out sour cream and buttermilk for coconut yogurt and a splash of lemon juice mixed with your favorite plant milk. Using vegetable oil instead of butter also helps keep the dairy out.
How should the muffins look when they are done baking?
Perfect muffins will be golden brown on top, slightly domed, and spring back lightly when touched. A toothpick inserted into the center should come out clean or with just a few crumbs.
Final Thoughts
There’s something truly special about baking your own Perfect Blueberry Muffins from Scratch Recipe, filling your kitchen with that sweet, inviting aroma and sharing warm, tender bites with loved ones. It’s a recipe that feels like a warm hug from the inside, easy to make yet unforgettable in taste. So go ahead, gather those blueberries, and treat yourself to the simple joy of homemade muffins—you won’t regret it!
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Perfect Blueberry Muffins from Scratch Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These classic Blueberry Muffins are moist, fluffy, and bursting with fresh blueberries. Topped with a sweet, crumbly brown sugar and butter topping, they make a perfect breakfast treat or afternoon snack. Made with simple ingredients like vegetable oil, sour cream, buttermilk, and fresh blueberries, these muffins bake up golden and tender every time.
Ingredients
Muffin Batter
- 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 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)
Instructions
- Preheat the oven – Preheat your oven to 375°F (190°C). Grease a 12-count muffin tin or line with paper liners and set aside to prepare for baking.
- Mix oil and sugar – In a large bowl, whisk together the vegetable oil and granulated sugar until the mixture becomes fluffy and light in texture.
- Add wet ingredients – Whisk in the sour cream, buttermilk, egg, and vanilla extract until just combined, making sure not to overmix.
- Incorporate dry ingredients – Add the 1½ cups of all-purpose flour, kosher salt, and baking powder to the wet ingredients and gently stir to combine. Avoid overmixing to keep the batter tender.
- Coat blueberries – Toss the fresh blueberries with 2 teaspoons of flour until all are well coated. This helps prevent them from sinking to the bottom.
- Fold in blueberries – Gently fold the floured blueberries into the batter, careful not to break or crush the berries.
- Fill muffin tins – Spoon the blueberry batter into the prepared muffin tin, filling each cup about two-thirds full to allow space for rising.
- Prepare topping – In a small bowl, combine the brown sugar, flour, and melted butter. Stir until crumbly to form the topping.
- Add topping – Sprinkle a generous amount of the brown sugar topping evenly over each muffin cup for a sweet, crunchy crust.
- Bake muffins – Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins spring back when lightly pressed or a toothpick inserted in the center comes out clean.
- Cool muffins – Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep the muffins light and tender.
- Coating the blueberries with flour helps prevent them from sinking to the bottom of the muffins.
- For extra flavor, you can add a teaspoon of lemon zest to the batter.
- Allow muffins to cool completely before storing in an airtight container to maintain freshness.
- These muffins can be frozen for up to 3 months; thaw at room temperature before serving.
