Homemade Blueberry Muffins

5 from 1 vote

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!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Keyword: muffins

Servings:

Calories: 274kcal

Author: Kelsey Byrnes

Equipment

Oven

Ingredients

2 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter melted
1/4 cup oil
1 cup sugar
2 eggs
1/4 cup sour cream
3/4 cup milk
1 1/2 cups 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.

Nutrition