The Best, Fluffiest, Blueberry Muffins

 Evan loves blueberry muffins and asked me to make some using up the fresh blueberries we had picked.  I went to my blog to look up my favorite recipe only to realize I had never shared my blueberry muffin recipe before!  



I made sure to take notes and photos as I made up my muffins so I could share it with all of you. They are so light and fluffy and packed with blueberries!  Now if you don't have fresh blueberries on hand you can use frozen just make sure to keep them frozen so they won't fall to pieces when you mix them into the batter. 

Ingredients: Makes 24 muffins

For the blueberries:

4 cups + 2 tsp. all purpose flour- divided

3 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

4 Tablespoons softened butter

1/2 cup granulated sugar

4 eggs, lightly beaten

1 1/2 cups whole milk

1 cup sour cream

1 1/2 cup blueberries 

For the crumb topping:

3 Tablespoons all purpose flour

3 Tablespoons brown sugar

1 tsp. cinnamon

2 Tablespoons butter, softened

Preheat oven to 400

In a bowl, I combined 4 cups of the flour with the baking powder, baking soda, and salt and set them aside.

In my stand mixer bowl I combined the sugar and butter then added in the eggs, milk, and sour cream. I slowly added the dry ingredient into the wet and then tossed the fresh blueberries with the remaining 2 tsp. of flour before gently folding them in using a rubber spatula.  (You can use frozen berries but don't let them thaw out first).


Using our cupcake scoop I filled my cupcake pans with muffin batter.


Then mixed up the crumb topping in a small bowl making sure to mince up the butter into tiny pieces using the back of a fork or a pastry cutter. 


I sprinkled each of the muffins with a generous portion of the topping then set them in a preheated oven to bake.


Bake at 400 degrees for 15-18 minutes until a toothpick inserted into the middle comes out clean. 



I let my muffins cool at room temperature then store in an air tight container.  They freeze beautifully too!


But they are so fluffy and packed with blueberry flavor.



Linking up with:











Comments

  1. They look and sound incredible Joanne!

    ReplyDelete
  2. Replies
    1. Thank you! My boys all gobbled them up in no time.

      Delete
  3. I love the crumb topping on these! I bet that makes them extra delicious!

    ReplyDelete
    Replies
    1. Yes! I love a good crumb or sugar crystal topping on my muffins for that added sweetness and a bit of texture.

      Delete
  4. These sound incredible. i really want to make them one upcoming weekend!

    ReplyDelete
    Replies
    1. I hope you get to try and it and enjoy them as much as we did.

      Delete
  5. They look delicious! Pinning, thanks for sharing!!

    ReplyDelete
  6. I am not a fan of blueberries but my family love them, especially in muffins. x

    ReplyDelete
    Replies
    1. You could easily replace the blueberries with diced strawberries!

      Delete
  7. They look very delicious and very beautiful!

    ReplyDelete
  8. Ah, we have a ladies meeting at church this Saturday morning - which, of course, always starts with yummy things to eat!:) These sound perfect for my contribution!!:) Thanks much. Have a great week -

    ReplyDelete
  9. I love blueberry muffins Joanne. Thanks for sharing the recipe to make them.

    ReplyDelete
  10. Your awesome post is featured on Full Plate Thursday, 554 this week. Thanks so much for sharing with us and come back real soon!
    Miz Helen

    ReplyDelete

Post a Comment

Popular posts from this blog

Friday Favorites: Surviving Tropical Storm Henri

Friday Favorites: The first week of school

Books I Read in August