For all the years I’ve baked and blogged, I’ve never once posted a blueberry muffin recipe. It’s not for lack of trying for sure! I’ve tested and tasted so many, tweaked a few here and there and continued the quest … until now. This muffin started with a basic recipe and went through several adaptations until I found “the one.” In the end these Classic Blueberry Muffins are the best I’ve ever had. If you’re looking for a delicious muffin made with fresh juicy blueberries that won’t sink to the bottom, a tender, soft crumb that won’t fall apart, all tucked under a sugar topped crispy crust, then look no further.
Mother’s Day is coming up and since we all have moms, or know a mom, or are an actual mother, these muffins would be a lovely surprise on the brunch table. They’re simple to make and take only 10 minutes in the bowl and 40 minutes in the oven. Imagine how impressed your mom will be when she arrives to the aroma of fresh baked blueberry muffins coming from the oven.
We’ll feature a few more “mom-friendly” recipes in the coming weeks but be sure to put this one at the top of the list! My mom has been gone for 24 years and I often think about how she would have loved this blog. I can hear her now, asking if maybe I’ve been making a few too many desserts 🙂 Yes mom, I hear you. Even though I don’t have my mom here to help celebrate all things motherly, I do have a daughter and daughter-in-law who are both moms and will be happy to celebrate such a wonderful event.
You can substitute frozen blueberries for fresh in a pinch, but the batter will turn a little blue. These are so pretty with the juice running down the sides.
My son was over the moon for these muffins and I understood him completely when he said “nom nom nom!” So if you’re wondering about serving these for Father’s Day – then yes! You should … and that way dad won’t feel left out when mom got the best muffins!
Pin to your favorite breakfast or brunch board!
- 2 cups unbleached all-purpose flour, plus 2 tablespoons, divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup granulated sugar
- ½ teaspoon pure vanilla extract
- 4 tablespoons unsalted butter, melted
- 8 ounces sour cream
- ¼ cup whole milk
- 1½ cups fresh blueberries
- 2 tablespoons coarse sugar
- Preheat oven to 350 degrees. Grease a muffin pan with non-stick vegetable spray. Set aside.
- Melt the butter and set aside to cool slightly.
- In a medium mixing bowl whisk together 2 cups of the flour, baking powder and salt. Set aside. Place the blueberries in a small bowl and toss with the remaining 2 tablespoons flour. Set aside.
- In a large mixing bowl whisk the egg until it's light in color. Add the sugar and continue whisking vigorously until the mixture is thick and well blended. Add the vanilla and about half the butter. Whisk to combine then add the remaining butter. Whisk in the sour cream until blended. Add the milk and whisk again to combine.
- Using a rubber spatula, add the flour mixture folding just until lightly blended. It may be a little lumpy, do not over mix. Gently add the blueberries with any remaining flour and fold into the batter.
- Using an ice cream scoop, divide the batter into the muffin pan. Sprinkle each muffin with coarse sugar.
- Bake 25-30 minutes or until light golden brown and a toothpick inserted into the center comes out clean.
- Gently remove the muffins from the pan and allow them to cool on a wire rack. Serve warm or at room temperature.
- Store leftover muffins in a sealed container. The tops may not be as crispy but are still delicious.
I hope you’ll give these a try – they really are terrific. Thanks so much for stopping by! I hope you have a wonderful, warm spring-like weekend!