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Homemade Blueberry Muffins

Homemade Blueberry Muffins – Soft, Sweet, and Oh-So-Easy

Delicious homemade blueberry muffins, wonderfully moist and fluffy, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Unsalted Butter Provides richness and moisture; can be substituted with vegetable shortening.
  • 1 cup Granulated Sugar Adds sweetness and structure.
  • 2 cups All-purpose Flour Primary structure-building ingredient.
  • 2 teaspoons Baking Powder Helps muffins rise.
  • ½ teaspoon Salt Balances sweetness.
  • 2 large Eggs Room temperature.
  • ½ cup Full-fat Sour Cream Or Greek Yogurt for a lighter option.
  • ½ cup Whole Cultured Buttermilk Adds moisture; regular milk can substitute.
  • 1 teaspoon Vanilla Extract Infuses depth of flavor.
For the Streusel Topping
  • 1 cup All-purpose Flour Creates crumbly texture.
  • 1 cup Granulated Sugar Sweetens the streusel.
  • 1-2 teaspoons Ground Cinnamon Enhances flavor.
  • ½ cup Unsalted Butter Softened for binding.
For the Blueberries
  • 1 cup Wild Blueberries Fresh or frozen; do not thaw frozen blueberries.

Equipment

  • Oven
  • Cupcake Pan
  • mixing bowl
  • Electric Mixer
  • rubber spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, combine 1 cup of all-purpose flour, 1 cup of granulated sugar, and 1-2 teaspoons of ground cinnamon. Mix in ½ cup of softened butter until you achieve a crumbly texture.
  3. Cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
  4. Incorporate 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  5. Mix in ½ cup of full-fat sour cream (or Greek yogurt) and ½ cup of whole cultured buttermilk until well combined.
  6. Whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt in a separate bowl. Gradually add to the wet mixture, stirring until just combined.
  7. Fold in 1 cup of either fresh or frozen wild blueberries.
  8. Fill each muffin liner about ¾ full and sprinkle streusel topping over each.
  9. Bake for 25-30 minutes, or until muffins turn golden brown and a toothpick comes out clean.
  10. Allow to cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, gently combine dry and wet ingredients without over-mixing. Store muffins properly for freshness.

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