Description
These blueberry muffins are a cozy breakfast treat with golden tops and juicy blueberries, perfect for busy mornings or lazy weekends.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 1/4 cup brown sugar (for crumb topping)
- 1/4 cup all-purpose flour (for crumb topping)
- 2 tablespoons unsalted butter (for crumb topping)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, sour cream, eggs, and vanilla until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined.
- Fold in the blueberries carefully.
- For the crumb topping, mix the brown sugar, flour, and butter in a small bowl until crumbly.
- Divide the batter among the prepared muffin cups, filling each about 3/4 full, and sprinkle with the crumb topping.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool for a few minutes before serving.
Notes
These muffins freeze beautifully for a delicious snack anytime. Swap sour cream with plain yogurt if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg