The blueberry has always been a sweet companion with breakfast. It’s a union we all appreciate, without a doubt.
These plump little berries have found their way into many popular foods of the morning hours. They’re scattered in doughnuts and bagels, plopped on top of pancakes, and mixed into oat bars and cereal.
But do you want to know what I love the most? What treat I’m obsessed with?
A classic blueberry muffin.
With its soft and tender texture, bursts of juicy, fresh blueberries, and a sugary, crunchy topping, who can resist?
It’s heaven on earth.
It’s that SMELL, that blissfully delicious smell, that really makes me wild with crazed excitement.
Pulling them hot from the oven, the aromas of vanilla, lightly caramelized sugar, and warm fruit will make you nonstop salivate.
Moments before writing this sentence, my nose was literally touching the tops of these baked goodies, just to further enjoy the beautiful scent.
Um. Don’t worry. I’ll be eating those ones. I’ve saved you another batch of ones that I tried not to sniff too closely.
Look, all you have to do is make this recipe to understand why I’m going absolutely berserk over these blueberry muffins. Just wait for those final moments in the oven, when the scent becomes so intense that you almost can’t stand to wait for those last excruciatingly painful minutes to bake.
You’ll go wild. Foaming at the mouth, starving and impatient.
But as soon as you remove them from the oven, let them stand for just a few minutes to cool, and they’re all yours.
Oh, wait. Dang. You’ve nearly forgotten that you intended to share them.
Just do what I did – sniff each one while they’re watching. Then no one will care to eat them.
See? All yours. Enjoy, you blueberry-crazed animal.Print
Love the classic blueberry muffin? Learn how to make your favorite breakfast treat at home with this simple recipe using fresh berries.
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup granulated sugar
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- 1 1/4 cups sour cream or whole Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1/4 cup turbinado sugar
- Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flours, baking powder, and salt.
- In a separate medium bowl, whisk the egg until combined. Add the sugar and continue whisking until a thick, runny paste forms, about 30 seconds. Add the melted butter and whisk until incorporated. Add the sour cream and vanilla and whisk until incorporated.
- With your hands, gently the fold the berries into the dry mixture to coat. Add the wet mixture to the dry ingredients and lightly fold together with a spatula. Mix just until combined – the batter will be very thick.
- Use a large scooper to scoop the batter into the muffin cups. They will be very full.
- Bake for 25-30 minutes, rotating the pan halfway through, or until a toothpick inserted into the middle comes out clean and the tops and edges are a very light brown. Let cool in the pan for 5 minutes before transferring the muffins to a cooling rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: Baked Goods
Keywords: blueberry, muffin, breakfast, fresh berries
Cooking by the Numbers…
Step 1 – Whisk Together Dry Ingredients
Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
Why the mixture of different flours? Adding in cake flour will make the final texture more tender and fluffier than if you used only all-purpose flour. You can certainly use just all-purpose flour, if cake flour is unavailable.
Step 2 – Whisk Together Wet Ingredients
In a separate medium bowl, whisk the egg slightly. Add the granulated sugar and continue whisking until a thick paste forms. This will take about 30 seconds to get a runny, thick paste.
Add the melted unsalted butter and whisk until incorporated. Be sure your butter has cooled enough before adding it, or else it might end up curdling the egg!
Add the sour cream or Greek yogurt and vanilla and whisk until incorporated. Originally, my recipe called just for sour cream, but I completely forgot to pick some up at the grocery store! Luckily, I had gut-healthy Greek yogurt in my fridge – and it worked just as well!
Step 3 – Add Blueberries to Dry Ingredients
Using your hands, gently mix the fresh blueberries into the dry ingredients until evenly coated. This will help to keep the blueberries evenly distributed in throughout the batter as it bakes, without all the berries sinking to the bottom.
Step 4 – Combine
Add the wet mixture to the dry ingredients. Using a sturdy spatula, gently fold the ingredients together, being sure to not crush the fresh fruit as you mix.
The batter will be very thick, similar to a very soft cookie dough.
Step 5 – Bake
Using a scooper, evenly divide the batter between the prepared liners in the muffin tin. If you think you’re filling the liners too high, you’re not! The batter will be slightly higher than the top of each liner.
Lightly sprinkle the turbinado sugar evenly over the top of each liner.
For another option, you can use the cinnamon crumb topping from our Old Fashioned Crumb Cakes!
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven, and let cool for 5 minutes in the pan before removing the muffins and letting them cool more on a wire rack.
Soggy bottoms? Don’t let ‘em get you down! Learn how to prevent this unfortunate baking error.
I Guess We Can Share
As much as I loooooove blueberry muffins and want to keep them all to myself, they are meant to be shared!
And with how quickly you can bake a batch, you can easily make and bring them to any upcoming gathering when you’re a little strapped for time.
Are you as obsessed with this simple and classic recipe as I am? And what’s your preference: crumb topping or sugar? I want to know your thoughts! Leave me a message below.
If you’re happy with this recipe, check out these other blueberry baked goodies:
- Mini Blueberry Maple Galettes
- Einkorn Cake with Whipped Cream
- Blueberry Cinnamon Coffee Cake
- Blueberry Vegan Scones
You know what they say: mo’ muffins, no problems! That’s it, right? Maybe not… but here are some more recipes, anyway:
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on December 13, 2011. Last updated: September 2, 2020 at 9:32 am.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.