Blueberry Muffin Recipe (The Best)
These blueberry muffins are bursting with juicy fresh blueberries and a sweet crumb topping. They're extra fluffy and moist — thanks to a secret ingredient in the batter!
Servings 18 muffins
Calories 218kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter melted, slightly cooled
- 1/4 cup oil extra light olive or avocado
- 1 cup granulated sugar
- 3/4 cup milk
- 1/2 cup sour cream
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Crumb Toppings
- 4 tbsp all purpose flour
- 4 tbsp granulated sugar
- 2 tbsp unsalted butter room temperature
Instructions
- Preheat the oven to 400°F. Line a muffin pan with 12 paper liners.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the melted butter, oil, sugar, milk, sour cream, eggs, and vanilla.
- Fold the dry ingredients into the wet ingredients.
- Gently fold in the blueberries. Fill the muffin liners 3/4 of the way full. Set aside.
- In a bowl, mix together all the ingredients for the crumb topping with a fork until combined.
- Sprinkle about one tablespoon of the crumb topping over each muffin.
- Bake the muffins for about 20 minutes, or until they are baked through. Allow the muffins to cool for 5-10 minutes in the pan before transferring to a wire rack to continue cooling. Enjoy!
Video
Nutrition
Calories: 218kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 47mg | Potassium: 107mg | Fiber: 1g | Sugar: 16g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg