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
Scale
Muffin Batter
- â…“ 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.
