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Freshly baked blueberry muffins with a golden top, one muffin split open to reveal juicy blueberries inside.

Blueberry Muffins

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These fluffy, moist Blueberry Muffins are bursting with juicy blueberries and topped with a crunchy sugar glaze.
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Prep Time 10 minutes
Cook Time 32 minutes
Rest Time 1 hour
Total Time 1 hour 42 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups 250 g all-purpose flour (spooned and leveled)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cardamom optional
  • 12 oz 340 g fresh blueberries (fresh or frozen if using frozen no need to thaw)
  • 1 tablespoon 8 g all-purpose flour (for tossing with the blueberries)
  • ½ cup 112 g unsalted butter (melted)
  • 1 cup 200 g granulated white sugar
  • 2 eggs at room temperature
  • ½ cup 122 g sour cream (full-fat recommended)
  • ½ cup 120 ml whole milk (at room temperature)
  • 1 teaspoon vanilla extract
For Topping the Muffins
  • 3 oz 85 g fresh blueberries (for topping)
  • 2 tablespoon 24 g turbinado sugar (for a crunchy topping)

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line a muffin tin with 12 muffin liners and set aside.
  3. In a small bowl, whisk together the flour, baking powder, salt, and ground cardamom (if using). Set aside.
  4. Place the blueberries in a separate small bowl and sprinkle 1 tablespoon of flour over them. Toss gently to coat. This helps prevent the berries from sinking.
  5. In a large bowl, whisk together the melted butter, granulated sugar, eggs, sour cream, milk, and vanilla extract until smooth.
  6. Add the dry ingredients to the wet ingredients and stir gently until just combined.
  7. Carefully fold the flour-coated blueberries into the batter using a rubber spatula.
  8. Cover the batter with plastic wrap and let it rest at room temperature for 1 hour. This will ensure the muffins are extra fluffy.
  9. After 1 hour, scoop the batter into the muffin liners, being careful not to stir the batter. Place extra blueberries on top of each muffin and sprinkle with turbinado sugar.
  10. Bake the muffins in the preheated oven for 29-34 minutes, or until a toothpick inserted comes out clean.
  11. Allow the muffins to cool in the pan for 10 minutes, then transfer to a cooling rack to cool slightly.

Nutrition

Serving: 1MuffinCalories: 250kcalCarbohydrates: 38gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 350IUVitamin C: 5mgCalcium: 50mgIron: 1.2mg

Notes

Letting the batter rest helps create a light and airy texture. These muffins are perfect for breakfast or a sweet afternoon treat.

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