These bakery-style Homemade Blueberry Muffins are moist, tender and full of plump, juicy blueberries! Topped with sugar crystals, they’re pretty enough for a brunch party, yet easy enough for a weekday breakfast!
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One of my favorite breakfast foods has always been muffins….any kind of muffins, really! Peach Muffins, Banana Crumb Muffins, Pumpkin Churro Mini Muffins….mmmm!! Which makes sense, because it’s basically eating cake for breakfast, right?!
But I’ll be honest, until a few years ago, I’d always make blueberry muffins from those bag mixes. Although there’s nothing wrong with that, I just never felt like they were as moist and satisfying as the big ‘ol blueberry muffins you’d get from a bakery.
I no longer buy bag mixes, because this recipe simply makes better (WAY better) muffins without a whole lot more work. If you love the sparkly, sugar-topped bakery-style muffins, I think you’ll love them too!
How do you make Homemade Blueberry Muffins?
- Combine the dry ingredients
- Combine the wet ingredients and stir into the dry ingredients; do not overstir
- Prepare blueberries by mixing them with 1 tbsp flour (this will help prevent the blueberries from sinking to the bottom of the muffins)
- Gently fold the blueberries into the batter
- Scoop the batter into the muffin tins all the way to the top
- Sprinkle with coarse sugar and bake
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Tips for making the Best Muffins
Muffins are typically pretty simple to put together, however, there are a few tips I’ll share that will give you optimal results.
- Be sure to read through the ingredients before you begin, just to make sure you have everything you need.
- Let the wet ingredients come to room temperature before you begin making the muffins. This allows the batter to mix together more uniformly. Simply place ingredients on the counter an hour before starting.
- Next, when you add the wet ingredients into the batter, only stir until its incorporated. If you over-stir a quick bread/muffin batter, the gluten has more time to develop and will result in a muffin that isn’t as tender. It can also cause the muffins to be pointy instead of nice and rounded on top.
- Use a cookie scoop to make sure each muffin has the same amount of batter. This will help the muffins cook evenly and be done at the same time.
- Make sure your oven rack is close to the center (not too high up or too low). This allows the oven heat to circulate and heat the muffins evenly. If your oven tends to cook unevenly, I’d recommend turning the muffin tin around after about 12 minutes in the oven.
- Don’t over-bake the muffins. I recommend checking the muffins at about 16 minutes, then every two minutes after that. Once a toothpick comes out clean (a few moist crumbs are fine), they’re ready to come out of the oven.
- After the muffins are done baking, let them cool for a few minutes in the pan. Then remove and let them cool on a wire rack, using a spoon or butter knife to help out.
The best meal of the day!
Breakfast is the best meal of the day! Anyone agree??! I love muffins but my love for breakfast doesn’t end there. Raspberry Cheesecake French Toast Casserole is one of my favorite overnight breakfast recipes! And my Cinnamon Roll Pancakes are seriously AWESOME.
When I’m in the mood for a savory breakfast, Sheet Pan Breakfast Quesadillas are a fun way to start the day! They’re full of eggs, sausage and cheese making them hearty and filling!
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Follow along on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Homemade Blueberry Muffins
Equipment
- Oven
Ingredients
- 2 1/2 c flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 c butter melted
- 1/4 c oil
- 1 c sugar
- 2 eggs
- 1/4 c sour cream
- 3/4 c milk
- 1 1/2 c fresh or frozen blueberries mixed with 1 tbsp flour if frozen, do not thaw
- coarse sugar
Instructions
- Preheat oven to 375°F and grease a 12-count muffin tin.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda and salt.
- In a separate bowl, combine the butter, oil, sugar, eggs, sour cream and milk.
- Pour the wet ingredients into the dry ingredients and mix on low until just combined.
- Use a rubber spatula to gently fold in the blueberries.
- Scoop the batter into the muffin cups, filling each cup to the top.
- Sprinkle generously with coarse sugar.
- Bake 20 minutes or until golden brown and set in the center of the muffin.
- Let cool for 5 minutes, run a butter knife around each muffin and remove to a wire rack.
Recipe adapted from Sally’s Baking Addiction.
Just made with fresh and frozen berries, the taste is fantastic not to sweet!!
So glad to hear, Rocky!!