Description
Learn how to bake delicious blueberry muffins from scratch with our easy-to-follow recipe. Perfect for breakfast or as a sweet treat any time of day!
Ingredients
Scale
- 1/2 cup (100g) packed light or dark cane sugar
- 1/2 cup (67g) chopped walnuts (or pecans)
- 1 teaspoon (5 ml) ground cinnamon
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (3 ml) salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark cane sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) plain/vanilla yogurt, at room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- 1/4 cup (60ml) milk, at room temperature
- 1 and 1/2 cups (210g) fresh or frozen blueberries
Instructions
- Start by setting your oven to 425°F (218°C) and prepare a 12-count muffin pan by applying a nonstick spray or placing muffin liners. Put it aside for now.
- For the topping, combine all the specified ingredients together and put aside.
- To prepare the muffins, combine the flour, baking soda, baking powder, and salt in a large bowl and set it aside.
- With a handheld or stand mixer equipped with a paddle or whisk attachment, blend the butter, granulated sugar, and cane sugar on high speed until the mixture is creamy and smooth, which should take around 3 minutes. If you need help with this stage, refer to a tutorial on creaming butter and sugar. Switch to medium speed, adding the eggs one at a time, ensuring each is well mixed before adding the next. Incorporate the yogurt and vanilla extract at medium speed until everything is blended together. With the mixer on low, gradually add the dry ingredients and milk to the wet mixture, mixing until fully combined. The batter should be thick and creamy. Gently fold in the blueberries.
- Distribute the batter into the muffin liners, filling them to the brim. Add the sugar topping on each muffin, pressing it slightly to ensure it adheres. Bake initially for 5 minutes at 425°F; then, without removing the muffins, lower the oven temperature to 350°F (177°C) and continue baking for another 18–20 minutes. Check if a toothpick inserted into the center comes out clean to ensure they are done. The entire baking time is approximately 23–25 minutes. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- These muffins will remain fresh for several days if covered at room temperature, or they can be stored in the refrigerator for up to a week.
Notes
- Ensure eggs and yogurt are at room temperature for a smoother batter consistency. Gently fold blueberries to prevent them from breaking and coloring the batter. Press sugar topping onto muffins to ensure it sticks during baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Fat: 8g
- Protein: 4g
Keywords: blueberry muffins, brown sugar topping, homemade muffins, fresh blueberries, vanilla extract
