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Blueberry Muffins

Soft and moist blueberry muffins filled with juicy blueberries and topped with a crunchy mixture of brown sugar, chopped walnuts, and cinnamon. Perfect for breakfast, brunch, or an afternoon treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Brown Sugar Walnut Topping

  • 1/2 cup packed brown sugar (100 g)
  • 1/2 cup chopped walnuts (67 g)
  • 1 tsp ground cinnamon, optional
For the Blueberry Muffins
  • 1 3/4 cups all-purpose flour (219 g)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup unsalted butter, softened to room temperature (113 g)
  • 1/2 cup granulated sugar (100 g)
  • 1/4 cup packed brown sugar (50 g)
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/4 cup milk (60 ml)
  • 1 1/2 cups fresh or frozen blueberries (about 225 g)

Equipment

  • 1 12-cup muffin pan
  • 1 Paper muffin liners
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Small bowl
  • 1 Electric hand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire cooling rack

Method
 

  1. Prepare the topping

    In a small bowl, combine the brown sugar, chopped walnuts, and cinnamon. Set aside while preparing the muffin batter.

  2. Preheat the oven

    Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.

  3. Combine the dry ingredients

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  4. Cream the butter and sugars

    In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light, smooth, and fluffy.

  5. Add the remaining wet ingredients

    Add the sour cream, eggs, and vanilla extract. Mix until well combined. Pour in the milk and mix briefly. The mixture may look slightly separated at this stage, which is normal.

  6. Finish the batter

    Add the dry ingredients to the wet ingredients. Mix on low speed only until combined and no dry flour remains. Do not overmix.

  7. Fold in the blueberries

    Gently fold the blueberries into the batter using a rubber spatula. When using frozen blueberries, add them directly from the freezer without thawing.

  8. Fill the muffin cups

    Divide the batter evenly among the 12 prepared muffin liners, filling each one nearly to the top.
    Sprinkle the brown sugar and walnut topping generously over each muffin.

  9. Bake

    Bake for approximately 30 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

  10. Cool

    Allow the muffins to cool in the pan for about 10 minutes. Carefully transfer them to a wire rack and let them cool completely.

Notes

  • Both fresh and frozen blueberries work well. Do not thaw frozen blueberries before adding them to the batter.
  • Fold the blueberries in gently to prevent them from breaking and coloring the batter.
  • Ground cinnamon is optional and can be left out of the topping.
  • Fill the muffin liners nearly to the top for tall, bakery-style muffins.
  • Avoid overmixing the batter, as this can make the muffins dense or tough.
  • Store completely cooled muffins in an airtight container at room temperature for up to 3 days.
  • Freeze individually wrapped muffins for up to 3 months.