Homemade Blueberry Muffins
Homemade Blueberry Muffins
Ingredients
For the Muffins
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt, or to taste
- 1 stick butter, melted
- 1/4 cup cooking oil
- 2 eggs, large
- 1/2 cup whole milk
- 1 tablespoon vanilla extract, or as desired
- 1/2 cup sour cream, or plain yogurt
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour, for tossing with blueberries
For the Topping
- 1 tablespoon cinnamon sugar, or as needed
Instructions
- 1
In a large bowl, combine the dry ingredients: 2 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 1/2 teaspoon of baking soda, 2 1/2 teaspoons of baking powder, and 1/4 teaspoon of kosher salt. Whisk these ingredients together until well combined.
⏱️ 3 min
- 2
Melt 1 stick of butter in the microwave until fully liquid.
⏱️ 1 min
- 3
Pour the melted butter into the bowl with the dry ingredients, ensuring all butter is scraped from the container. Add 1/4 cup of cooking oil, 2 large eggs, 1/2 cup of whole milk, and 1 tablespoon of vanilla extract (or more, to your preference).
⏱️ 2 min
- 4
Add 1/2 cup of sour cream (or plain yogurt) to the mixture. This 'secret ingredient' helps make the muffins incredibly moist and soft.
⏱️ 1 min
- 5
Mix all the ingredients together with a spatula or spoon until just combined. Be careful not to overmix the batter; a few lumps are perfectly fine.
⏱️ 2 min
- 6
In a separate bowl or measuring cup, place the 2 cups of fresh blueberries. Toss them with 1 tablespoon of all-purpose flour. This step helps prevent the blueberries from sinking to the bottom of the muffins during baking.
⏱️ 2 min
- 7
Gently fold the floured blueberries into the muffin batter using a spatula. Do not overwork the batter or smash the blueberries; try to keep them whole.
⏱️ 2 min
- 8
Line a muffin tin with muffin liners. For larger muffins, consider using jumbo liners.
⏱️ 1 min
- 9
Scoop the muffin batter into the prepared liners, filling them almost to the very top. This technique helps achieve a nice, tall muffin top.
⏱️ 2 min
- 10
Sprinkle a little bit of cinnamon sugar on top of each filled muffin for a crunchy, sweet crust.
⏱️ 1 min
- 11
Preheat your oven to 425°F.
⏱️ 5 min•🌡️ 425
- 12
Bake the muffins at 425°F for 5 minutes. This initial high heat helps create a tall, domed muffin top.
⏱️ 5 min•🌡️ 425
- 13
After 5 minutes, reduce the oven temperature to 350°F and continue baking for another 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Do not overbake.
⏱️ 15 min•🌡️ 350
- 14
Once baked, remove the muffins from the oven and let them cool slightly before serving. Enjoy your homemade blueberry muffins!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Blueberry Muffins
For the Muffins
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt, or to taste
- 1 stick butter, melted
- 1/4 cup cooking oil
- 2 eggs, large
- 1/2 cup whole milk
- 1 tablespoon vanilla extract, or as desired
- 1/2 cup sour cream, or plain yogurt
- 2 cups fresh blueberries
- 1 tablespoon all-purpose flour, for tossing with blueberries
For the Topping
- 1 tablespoon cinnamon sugar, or as needed
Instructions
- 1
In a large bowl, combine the dry ingredients: 2 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 1/2 teaspoon of baking soda, 2 1/2 teaspoons of baking powder, and 1/4 teaspoon of kosher salt. Whisk these ingredients together until well combined.
⏱️ 3 min - 2
Melt 1 stick of butter in the microwave until fully liquid.
⏱️ 1 min - 3
Pour the melted butter into the bowl with the dry ingredients, ensuring all butter is scraped from the container. Add 1/4 cup of cooking oil, 2 large eggs, 1/2 cup of whole milk, and 1 tablespoon of vanilla extract (or more, to your preference).
⏱️ 2 min - 4
Add 1/2 cup of sour cream (or plain yogurt) to the mixture. This 'secret ingredient' helps make the muffins incredibly moist and soft.
⏱️ 1 min - 5
Mix all the ingredients together with a spatula or spoon until just combined. Be careful not to overmix the batter; a few lumps are perfectly fine.
⏱️ 2 min - 6
In a separate bowl or measuring cup, place the 2 cups of fresh blueberries. Toss them with 1 tablespoon of all-purpose flour. This step helps prevent the blueberries from sinking to the bottom of the muffins during baking.
⏱️ 2 min - 7
Gently fold the floured blueberries into the muffin batter using a spatula. Do not overwork the batter or smash the blueberries; try to keep them whole.
⏱️ 2 min - 8
Line a muffin tin with muffin liners. For larger muffins, consider using jumbo liners.
⏱️ 1 min - 9
Scoop the muffin batter into the prepared liners, filling them almost to the very top. This technique helps achieve a nice, tall muffin top.
⏱️ 2 min - 10
Sprinkle a little bit of cinnamon sugar on top of each filled muffin for a crunchy, sweet crust.
⏱️ 1 min - 11
Preheat your oven to 425°F.
⏱️ 5 min•🌡️ 425 - 12
Bake the muffins at 425°F for 5 minutes. This initial high heat helps create a tall, domed muffin top.
⏱️ 5 min•🌡️ 425 - 13
After 5 minutes, reduce the oven temperature to 350°F and continue baking for another 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Do not overbake.
⏱️ 15 min•🌡️ 350 - 14
Once baked, remove the muffins from the oven and let them cool slightly before serving. Enjoy your homemade blueberry muffins!
⏱️ 5 min