This is the best blueberry muffin recipe ever! If you love bakery style muffins with a buttery crumble topping then these muffins are for you.
Best Blueberry Muffins
My family and I recently went blue berry picking, and I couldn’t think of a better way to use them then making fresh blueberry muffins. These are so good that your family will think they came straight out of a bakery oven.
The secret ingredient of this recipe has to be the lemon zest and juice. Lemon compliments fresh blueberries so well, and enhances their flavor. I think it gives these muffins a little more interest and another layer of flavor.
My favorite part of these muffins has to be the streusel crumble topping. This takes a boring muffin to an extraordinary one! The topping adds a little texture and richness which who doesn’t love?
I like to make a double batch and freeze them so I can have fresh muffins all week! Just let them come to room temperature or reheat them in the microwave or toaster oven.
If you like this recipe, here are some other ones you might also like!
How to make blueberry muffins
This post may contain affiliate links
This post may contain affiliate links
Here is some of the equipment that I use:
Ingredients
- 2 1/2 cups flour
- 1 tsp salt
- 2 tsp baking powder
- 1/4 cup melted butter
- 1 cup milk
- 3/4 cup sugar
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 eggs
- 1/4 cup lemon juice
- 1 cup blueberries
Crumble Topping
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 cup soften butter
- pinch of salt
Instructions
Muffins
- Preheat your oven to 400F and gather all of your equipment and ingredients and let them get to room temperature.
- In a large mixing bowl, combine the flour, salt, and baking powder and mix well.
- Next, in a microwave safe dish, melt the butter then combine it with the sugar, milk, eggs, vanilla, sour cream, and lemon juice/zest in a separate mixing bowl.
- Combine the dry ingredients with the wet ingredients being sure not to over mix.
- Coat the blueberries with a little flour or cornstarch then fold them into the batter.
- Grease your baking pan or liners if using, then fill each one with batter to the top.
- Leave one muffin spot open to fill with water before baking.
- Finally, place a few blueberries on top of each muffin before baking then top with crumble topping or leave plain.
- Bake for about 20 minuets or until a toothpick comes out clean when inserted.
Crumble topping
- Combine the flour, sugar, butter, and salt in a small mixing bowl and rub all the ingredients between your fingers until the mixture begins to look and feel like wet sand. Leave some irregular chucks for more texture on the muffins.
Tips for successful blueberry muffins
- Roll your blueberries in flour or cornstarch before adding them to the batter. This keeps the blueberries from sinking to the bottom on the muffin while baking.
- Don’t over mix the batter! The more you mix and the batter, the more gluten will develop, and your muffins will be tough and dry.
- Before baking, place a few berries on top of each muffin. This will give them a more professional look and of course make them look even more delicious!
- Try to have all of your ingredients close to room temperature, this will help them combined more easily.
- If you are using frozen blueberries do not let them thaw, just put them into the batter frozen. You may need to add more baking time though, keep an eye on the and check after 20 minuets.
Let me know if you enjoy this recipe! leave me a comment and let me know.
The best blueberry muffin recipe
Equipment
- Mixing bowls
- Silicone mixing spoons
- measuring cups and spoons
- Muffin pan
- Muffin liners (optional)
Ingredients
- 2 1/2 cups flour
- 1 tsp salt
- 2 tsp baking powder
- 1/4 cup melted butter
- 1 cup milk
- 3/4 cup sugar
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 eggs
- 1/4 cup lemon juice
- 1 cup blueberries
Crumble Topping
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 cup soften butter
- pinch of salt
Instructions
- Preheat your oven to 400F and gather all of your equipment and ingredients and let them get to room temperature.
- In a large mixing bowl, combine the flour, salt, and baking powder and mix well.
- Next, in a microwave safe dish, melt the butter then combine it with the sugar, milk, eggs, vanilla, sour cream, and lemon juice/zest in a separate mixing bowl.
- Combine the dry ingredients with the wet ingredients being sure not to over mix.
- Coat the blueberries with a little flour or cornstarch then fold them into the batter.
- Grease your baking pan or liners if using, then fill each one with batter to the top.
- Leave one muffin spot open to fill with water before baking.
- Finally, place a few blueberries on top of each muffin before baking then top with crumble topping or leave plain.
- Bake for about 20 minuets or until a toothpick comes out clean when inserted.