You have just met your new go-to Blueberry Muffin recipe! These muffins turn out great every time, they are moist and totally packed with blueberries. Great as a breakfast or snack!
There are a handful of things I tend to become obsessed about (ask my husband and he’ll be able to rattle off a list for you), muffins being one of them. For the longest time I was madly in love with these Blueberry Muffins and then Apple Carrot Cake Muffins were a household staple. Recently I felt an internal nudge to change up my blueberry muffin recipe by replacing the crumb topping with sugar and adding more blueberries. Because there can never be too many blueberries where muffins are concerned, am I right?!
I’ve made a few batches of these beauties and they go FAST. I’m talking hide-a-few-in-a-corner-of-the-kitchen-if-you-want-any-for-yourself fast. My boys treat these like an absolute indulgent dessert. I’ve been storing them on a shiny covered cake plate, which makes them seem like even more of an indulgence.
A couple notes about the recipe:
– The batter will be nice and thick (very unlike cake/cupcake batter), so don’t be alarmed by this!
– Fill all 12 muffin cups so they are heaping.
– Feel free to replace fresh blueberries with frozen, but if you do this reduce the amount used by 1/2 cup.
– Replace the turbinado sugar (for topping) with granulated sugar if you must, but that extra little sugar crunch is glorious!
This recipe is impossible to mess up and I promise you can’t go wrong with it. Who doesn’t love a delicious blueberry muffin fresh from the oven?! Make a batch to nibble on throughout the week (er, if they last) or to serve at a family brunch!
Don’t forget to download the FREE Pip and Ebby app on your phone or tablet! You are absolutely going to love it. We’ve been receiving rave reviews!
Enjoy the muffins, enjoy the week and thank you so much for being here, my lovely friends!
- 4 tbsp. salted butter softened
- 3/4 cup granulated sugar
- 1 1/2 tbsp. lemon zest
- 1 egg
- 1 cup sour cream
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 cups fresh blueberries
- 3 tbsp. turbinado sugar for topping
- Preheat oven to 350°F and line a muffin tin with cupcake liners (or spray the cups generously cooking spray). Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter and sugar and beat until combined. Add the lemon zest, egg and sour cream and beat on medium-low speed until creamy.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Gently fold in the blueberries.
- Divide the batter between the prepared muffins cups. The batter will be thick and the cups will be full. Sprinkle the sugar evenly over the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. Serve warm!