Blueberry Muffin Recipe

Blueberry muffins with crumb topping on white marble

These bakery style blueberry muffins are fluffy and moist. Full of flavor with wild blueberries, this is the best blueberry muffin recipe!

Course Breakfast, Breakfast or Brunch

Cuisine American

Prep Time 15

Cook Time 30

Servings muffins

Calories 436kcal

Author Jessica Robinson

Equipment

Ingredients

Streusel Topping

½ cup (1 stick) unsalted butter, softened
1 cup all-purpose flour
1 cup granulated sugar
1-2 teaspoons ground cinnamon

Blueberry Muffins

½ cup vegetable shortening
1 cup granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon salt
2 large eggs (room temperature)
½ cup full-fat sour cream OR vanilla Greek yogurt
¾ 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.

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.

Nutrition