These bakery style blueberry muffins are fluffy and moist. Full of flavor with wild blueberries, this is the best blueberry muffin recipe!
When you’re born on a small farm, you learn quickly how to bake. I’ve been developing recipes now for nearly twenty years! Have you tried my Banana Bread recipe? If you loved that one, you’ll love my Blueberry Slab Pie, Cast Iron Blueberry Pie, Blueberry Pie, and Blueberry Puff Pastry. Be sure and try my Lemon Blueberry Cake.
How to make Streusel Topping:
Step 1: In a large bowl, use your hands or a spoon to combine the flour, sugar, cinnamon, and butter. Combine well. Set aside.
You can make crumb topping ahead of time in large batches, place into large freezer-style Ziploc bags and freeze for up to 1 month.
How to make Blueberry Muffins:
With only one bowl of either a stand mixer or using an electric hand mixer and simple ingredients, you’ll have delicious blueberry muffins quickly. Use either fresh or frozen blueberries for this blueberry muffin recipe.
Step 1: Using either a stand mixer or an electric hand mixer, cream together the shortening, sugar, and vanilla in a mixing bowl.
Step 2: Add the eggs, one a a time, mixing after each addition. Use a rubber spatula to scrape the bottom and sides of the mixing bowl occasionally.
Step 3: Mix in the sour cream and milk. Add the flour, baking powder, and salt. Mix until combined. Scrape the bottom and sides of the bowl again.
Step 4: Fold in the blueberries with a rubber spatula. (These are the best too!! Dishwasher safe!)
Step 5: Scoop the batter evenly into paper liners, about three-fourths full.
Step 6: Spoon a heaping tablespoon of crumb (streusel) topping on each muffin.
Step 7: Bake for 25-30 minutes in a preheated 375 degree F oven. Or until the tops are golden and a toothpick when inserted comes out clean. Remove from the oven and let cool in the baking pans completely before removing muffins from the pans.
How to make Jumbo Blueberry Muffins:
For these delicious jumbo blueberry muffins, I simply doubled the recipe and used an ice cream scoop to scoop the batter into larger cupcake liners. Sprinkle each muffin with buttery, cinnamon crumb topping and bake as directed below. You need to bake a few extra minutes for the jumbo muffins. As always, test with a toothpick when inserted comes out clean. Rotate your muffin tins half way through baking. Be very gentle when turning the muffin pans, careful not to bump them and make the muffins deflate.
I use that same jumbo ice cream scoop to scoop perfect rounds for my Chocolate Chip Cookies and Molasses Cookies. It’s dishwasher safe and made in the USA!
Don’t these blueberry muffins look good!? Topped with a delicious streusel topping and so easy to make with simple ingredients. Let your muffins cool completely before removing from the baking pan. Also try my Sour Cream Coffee Cake, Raspberry Muffins, Raspberry Rhubarb Jam, and Mixed Berry Jam.
These blueberry muffins with crumb topping are freezer friendly! (If they last that long!) Just let them cool completely, wrap individually with plastic wrap and place in a large freezer-style Ziploc bag for up to 1 month.
Did you love my blueberry muffin recipe? Please take a moment to leave a star rating and share on social media using the hashtag #afarmgirlskitchen
Blueberry Muffin Recipe
These bakery style blueberry muffins are fluffy and moist. Full of flavor with wild blueberries, this is the best blueberry muffin recipe!
Ingredients
Streusel Topping
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1-2 teaspoons ground cinnamon
Blueberry Muffins
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 1/2 cup full-fat sour cream OR vanilla Greek yogurt
- 3/4 cup whole milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup wild blueberries (fresh or frozen)
Instructions
Streusel Topping
In a large bowl, use your hands or a spoon to combine the flour, sugar, cinnamon, and butter. Combine well. Set aside
Blueberry Muffins
Preheat the oven to 375 degrees F. Line a cupcake pan with paper liners, set aside.
Using either a stand mixer or an electric hand mixer, cream together the shortening, sugar, and vanilla in a mixing bowl.
Add the eggs, one a a time, mixing after each addition. Use a rubber spatula to scrape the bottom and sides of the mixing bowl occasionally.
Mix in the sour cream and milk. Add the flour, baking powder, and salt. Mix until combined. Scrape the bottom and sides of the bowl again.
Fold in the blueberries with a rubber spatula.
Scoop the batter evenly into paper liners, about three-fourths full.
Spoon a heaping tablespoon of crumb (streusel) topping on each muffin.
Bake for 25-30 minutes in the preheated oven. Or until the tops are golden and a toothpick when inserted comes out clean.
Let cool slightly before removing the muffins from the baking pan. Let cool completely.
Recipe Notes
Blueberry Muffins:
Do not over mix the batter. Mix just until everything is combined.
Carefully fold in the blueberries with a rubber spatula.
Use either fresh or frozen blueberries. (Do NOT thaw the berries)
How to Freeze Blueberry Muffins:
Let the muffins cool completely. Wrap individually with plastic wrap. Then plop into a large freezer-style Ziploc bag. They will last up to 1 month in the freezer.
Disclosure: A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
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