I bake these blueberry muffins when the kitchen feels quiet and the house needs a warm lift. The batter comes together fast and the crumb stays tender from a little sour cream. You get bright pops of fruit in every bite and a golden top that crackles a bit as it cools. This batch works for a calm morning or a late night snack and it never lasts long. In this small bowl world I reach for the best blueberry muffins recipe I know. If I have lemons I grate a little zest for a lemon blueberry muffins recipe that sings. Some days a sourdough blueberry muffins recipe uses my bubbly starter and the flavor turns gently tangy. I keep notes and adjust as we go and I like how each pan tells a tiny story. I love blueberry recipes and I do not overmix. Zucchini muffins also live in my notebook since a veggie crumb can stay light. Friends ask for my blueberry cake recipe when they want a slice for brunch. We sip coffee we pass a plate we smile and the plate comes back empty.
Table of Contents
- 1 Key Takeaways
- 2 Easy Blueberry Muffins Recipe
- 3 Ingredients for Blueberry Muffins
- 4 How to Make Blueberry Muffins
- 5 Tips for Making Blueberry Muffins
- 6 Making Blueberry Muffins Ahead of Time
- 7 Storing Leftover Blueberry Muffins
- 8 Try these Breakfast next
- 9 Blueberry Muffins
- 10 Nutrition
1 Key Takeaways
Kathy here from Simply Cooked Recipes at simplycookedrecipes dot com. I bake for comfort and for fun. This batter stays simple. The crumb turns light. The fruit tastes bright.
One bowl helps on busy days. A hot oven lifts the tops. A quick rest keeps the crumb tender. Kids grab a warm one and smile. I grab a second and call it research.
Main win comes from balance. Sweet meets tart. Soft crumb meets crisp edge. You get bakery style blueberry muffins at home with very little fuss.
2 Easy Blueberry Muffins Recipe
I pull out a bowl and we make blueberry muffins together. Blueberry muffins in our house mean slow air and happy faces. I like small steps and fast wins so the plan stays clear and calm.
I use fresh berries when I can and frozen when I cannot. A touch of zest nods to lemon blueberry muffins recipe for a light lift. On cozy weekends I test a sourdough blueberry muffins recipe and the crumb turns soft and a bit tangy.
Friends ask for the best blueberry muffins recipe and I smile. We eat one warm and call it breakfast. We eat one later and call it dessert. These easy blueberry muffins feel like home.
3 Ingredients for Blueberry Muffins
All purpose flour Gives soft body and a gentle bite that holds the fruit well.
White sugar Adds clean sweetness and helps the tops turn a light golden color.
Baking powder Lifts the batter so each cup rises tall with a tender crumb.
Fine salt Wakes up the fruit and balances the sugar in every bite.
Egg Binds the batter and gives structure without making the crumb tough.
Milk Loosens the batter so it scoops smooth and bakes even.
Neutral oil Keeps the crumb soft and tender for more than one day.
Vanilla Adds a warm round note that pairs with berries and with coffee.
Sour cream Brings gentle tang and protects the crumb from drying out.
Blueberries Fresh or frozen berries both work. The fruit should look firm and taste bright.
Lemon zest Optional zest leans toward lemon blueberry muffins recipe and perks the flavor.
Sparkling sugar Optional sprinkle adds a light crunch on top for bakery style blueberry muffins.
4 How to Make Blueberry Muffins
Step one Heat the oven hot and line a muffin pan. I set the rack in the center to keep the bake even.
Step two Whisk sugar with egg then add oil milk and vanilla. The mix turns smooth and glossy.
Step three In a new bowl stir flour with baking powder and salt. Keep the mix light and even.
Step four Fold dry into wet with a few gentle turns. Add sour cream and fold again. Streaks can remain.
Step five Fold in blueberries with a soft hand. Scoop batter into cups and add a light sugar sprinkle.
Step six Bake until the tops set and a tester comes out clean. Let the pan rest then move each muffin to a rack.
5 Tips for Making Blueberry Muffins
Use room temp egg and milk so the batter stays smooth. Cold batter can clump and the crumb turns tight.
Toss berries with a spoon of flour if sinking worries you. I do this when I use large berries. Small berries tend to hold in place.
For tall domes start hot then reduce the heat after five minutes. That trick gives homemade blueberry muffins a proud lift.
6 Making Blueberry Muffins Ahead of Time
Mix the dry parts and keep them covered. Mix the wet parts and chill them. When you need a batch you stir and scoop.
You can bake the night before. In the morning warm each muffin for a short minute. The kitchen smells like a small bakery.
For brunch I freeze a tray. I thaw on the counter and warm in the oven. Easy blueberry muffins save the day when guests arrive early.
7 Storing Leftover Blueberry Muffins
Keep muffins in an airtight tin at room temp for two days. Place a small piece of paper towel in the tin to catch extra moisture.
For longer storage wrap each muffin then freeze in a bag. The texture stays soft and the flavor holds.
Warm from frozen in a low oven. The edge turns crisp and the center stays tender. Muffins at breakfast taste as good as day one.
8 Try these Breakfast next
9 Blueberry Muffins
Blueberry Muffins Bakery Soft With Juicy Berries
Ingredients
- 2/3 cup white sugar
- 1 large egg
- 1/2 cup vegetable oil or melted butter
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 cup fresh blueberries
- 1 tablespoon white sugar for the top optional
Instructions
- Heat oven to 375 F and line a 12 cup muffin pan with paper liners.
- Whisk sugar and egg in a bowl until smooth then whisk in oil milk and vanilla.
- In another bowl stir flour baking powder and salt together.
- Fold the dry mix into the wet mix until a few streaks remain then fold in sour cream.
- Gently fold in blueberries.
- Divide batter among cups then sprinkle the tops with a little sugar.
- Bake until the tops are set and a tester comes out clean about 20 to 24 minutes.
- Cool in the pan for 5 minutes then move muffins to a rack and let them finish cooling.
10 Nutrition
One muffin lands near two hundred ten calories. Protein sits near three grams and fiber sits near one gram. Sugar and fat stay in a friendly range for a sweet snack.
For a lighter take swap half the oil for applesauce. For a dairy free path use plant milk and skip the sour cream. The crumb stays soft when the bake time stays close.
Lemon blueberry muffins recipe adds vitamin C from zest. Sourdough blueberry muffins recipe brings helpful cultures from starter. The best blueberry muffins recipe still rests on fresh fruit and a calm hand.
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