Blueberry muffins with frozen blueberries
This post may contain affiliate links. This is our favorite blueberry muffins blueberry muffins with frozen blueberries! They’re extra buttery, soft, and moist. For that bakery style goodness, top with cinnamon brown sugar streusel.
Prepared with basic ingredients and a couple mixing bowls, you’ll appreciate this easy breakfast recipe. If you’ve tried my simple Pumpkin Muffins or Pumpkin Crumb Cake Muffins, or bakery style Chocolate Chip Muffins, you know I’m serious about muffin recipes. But when it comes to muffin varieties, blueberry muffins hold the crown. Why Are These Our Favorite Blueberry Muffins?
Originally published on this day in 2014, these blueberry muffins are a personal and reader favorite. I found myself baking the muffins often, swapping blueberries for apples, peaches, and other fruits. In fact, this blueberry muffin recipe quickly turned into my go-to base muffin recipe, a batter you can turn into infinite muffin flavors. They’re a texture lover’s dream with soft centers and a crunchy cinnamon brown sugar on top! They’re not as dense as jumbo blueberry muffins and have a little more flavor from the brown sugar and butter. Overview: How to Make Blueberry Muffins with Streusel Topping There are no secret ingredients, tricks, nor complicated steps in this blueberry muffin recipe. You only need a few bowls and a mixer, which is perfect for hungry tummies in the morning.
Whisk the dry ingredients: flour, leaveners, and salt. Mix the wet ingredients: butter, sugars, eggs, sour cream or yogurt, and vanilla. The sour cream is the magical ingredient because it adds so much moisture and produces the softest blueberry muffins ever. Make sure your muffin batter is THICK. Fill your muffin tins all the way to the top. Bake the muffins for 5 minutes at an initial high temperature, then lower it. This initial high oven temperature quickly lifts up the muffin top.
Once the temperature is lowered, the centers of the muffins bake. We wouldn’t consider these healthy blueberry muffins because they’re made from butter, flour, and sugar. However, they’re homemade and you know exactly what’s inside the batter. For some reason, they feel better than eating blueberry pie for breakfast!
How to Freeze Blueberry Muffins Freeze the muffins for up to 3 months. Cool completely and then place each in a freezer-friendly zipped-top bag or container. When ready to eat, thaw in the refrigerator or out on the counter. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. 2 liners because this recipe yields about 14 muffins. Mix all of the topping ingredients together.
Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean.
The total time these muffins take in the oven is about 23-25 minutes, give or take. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. Thaw in the refrigerator or at room temperature before enjoying. Sour Cream: Sour cream adds so much moisture.
Plain yogurt is a great substitute. Unsweetened applesauce or mashed banana may also be used. Milk: You can use any milk, dairy or nondairy. Blueberries: If using frozen blueberries, do not thaw. F for 22-25 minutes for a total of 27-30. Quick Bread: Here is my blueberry muffin bread, which is essentially the same recipe in a loaf pan. Why is everything at room temperature?
