Valentina's Corner
This is the BEST recipe for homemade Blueberry Muffins. Soft and airy muffins bursting with flavor from fresh blueberries and lemon. The muffins are topped with a cinnamon butter crumble and take the recipe to the next level.
Fresh blueberries add so much flavor here, just like they do in blueberry scones and banana blueberry bread.
Blueberry muffins recipe-
These blueberry muffins are so soft, airy, and cake-like in texture. The fresh blueberries with lemon add so much flavor to the muffins. Then, topped with a cinnamon crumble, they are the ULTIMATE muffin recipe you can make from scratch.
| The sour cream is what gives the muffins their airiness and softness just like in our lemon poppy seed muffins. |
How to make Blueberry Muffins-
If you’ve ever felt intimidated to make muffins, or, if you’ve had bad experiences with making muffins from scratch – this recipe will change all of that. It’s so EASY to make and not much can go wrong!
- DRY INGREDIENTS– Combine the flour, baking soda, baking powder, and salt.
- WET INGREDIENTS– Beat the eggs and sugar until fluffy. Add the lemon juice, vanilla, sour cream, oil, and on low speed, beat until combined.
- COMBINE– Add the dry ingredients to the wet and mix gently with a spatula.
- BLUEBERRIES– Mix the blueberries with 1 tsp flour. Add to the batter and gently mix.
- LINERS– Add the muffin liners to the pan and divide the batter evenly, resulting in 12 muffins.
- CRUMBLE– In a bowl, add all of the ingredients for the crumble. Mix with a fork until crumble forms. Top the muffin batter with the crumble.
- BAKE– Bake the muffins until a for inserted in the center comes out clean. TIP: All ovens are different, don’t over bake the muffins. Begin checking for readiness at about 17 minutes.
Frequenlty asked questions-
These will be good for 1-2 days at room temperature.
Yes, freeze the muffins in a freezer bag for up to 3 months. Thaw muffins in the fridge overnight or on the counter. Heat in the microwave for 15 seconds to enjoy warm muffins.
Yes, just stir them in frozen (or else they’ll make the batter purple).
We highly recommend muffins liners (we used THESE). If you don’t the batter will stick to the pan making the muffins hard to remove.
We highly recommend muffins liners (we used THESE). If you don’t the batter will stick to the pan making the muffins hard to remove.
| You can drizzle a simple lemon glaze over the muffins for more flavor. |
Oh, I can’t wait for you to give these blueberry muffins a try. You will be pleasantly surprised how quick they are to make and even more surprised how wonderful they taste.
try these other muffins:
- Double Chocolate Banana Muffins– moist and fluffy banana muffins loaded with chocolate.
- Chocolate Chip Muffins– delicious banana muffins loaded with chocolate chip morsels.
- Banana Bread Muffins– classic banana muffins with a sweet frosting.
Blueberry Muffins with Crumb Topping
Ingredients
- 2 cups all-purpose flour, measured then sifted
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulate sugar
- 2 large eggs
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup oil (canola or vegetable)
- 1 1/4 cup fresh blueberries
- 1 tsp all-purpose flour
crumb topping-
- 1/3 cup all-purpose flour, measured then sifted
- 3 Tbsp unsalted butter cold
- ½ tsp ground cinnamon
- 1½ Tbsp brown sugar
- 1 Tbsp granulated sugar
lemon glaze-
- 2 oz cream cheese, room temp
- 1/2 cup powdered sugar
- 1 Tbsp lemon juice
Instructions
- Preheat oven to 400°F and line muffin pan with liners.
- Prepare batter: In a bowl, combine all the dry ingredients; flour, baking powder, baking soda and salt.
- Beat together the sugar and eggs until fluffy. Add the lemon juice, vanilla, sour cream, and oil and mix on low speed until combined (or with a spatula).
- Add the dry ingredients to the wet ingredients and fold with a spatula until combined.
- In a bowl, toss the blueberries with 1 tsp flour and add to the muffin batter and gently incorporate.
- Evenly distrube the batter amongst the 12 muffin cups.
- Prepare crumble: Combine together flour, butter, cinnamon, brown sugar, and sugar until crumbly mixture forms (fork works great).
- Add the crumb topping onto the muffins.
- Bake muffins at 400°F for about 17-20 minutes, or until toothpick comes out clean and muffins are golden.
- Meanwhile, in a bowl mix the cream cheese until smooth, add the powdered sugar and lemon juice and beat until creamy. (The glaze is optional.)
- Remove baked muffins from muffin pan and fully cool on a cooling rack.
- Drizzle icing on top of muffins and serve.
- Enjoy!