Blueberry Muffin Recipe

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Introduction

This blueberry muffin recipe delivers the perfect bakery-style treat with a moist, tender crumb and bursts of sweet fruit in every bite. You’ll love the balance of tangy sour cream and warm cinnamon that makes these muffins anything but ordinary. It’s a simple, reliable method for creating a weekend-worthy breakfast or snack.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 12 muffins

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1-2 teaspoons ground cinnamon
• 1/2 cup vegetable shortening
• 1 cup granulated sugar
• 1 teaspoon pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 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

1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease the cups well.
2. In a small bowl, make the crumb topping: Mix together 1 cup of all-purpose flour, 1 cup of granulated sugar, and 1-2 teaspoons of cinnamon. Use a fork or pastry cutter to cut in the 1/2 cup of softened unsalted butter until the mixture resembles coarse crumbs. Set aside.
3. In a large mixing bowl, combine the 1/2 cup of vegetable shortening and the second 1 cup of granulated sugar. Beat with an electric mixer on medium speed until creamy and light, about 2-3 minutes.
4. Beat in the 1 teaspoon of vanilla powder (use half this amount if you prefer less rich vanilla flavor), 1/2 teaspoon of salt, and the 2 large eggs, one at a time, until just combined.
5. Add the 1/2 cup of sour cream (or yogurt) and the 3/4 cup of whole milk. Mix on low speed until incorporated (the mixture may look slightly curdled, which is fine).
6. In a separate bowl, whisk together the 2 cups of all-purpose flour and 2 teaspoons of baking powder.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
8. Generously sprinkle the crumb topping from step 2 over the batter in each cup, using it all.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
10. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Variations

• Lemon Zest: Add the zest of one lemon to the wet batter for a bright, citrusy twist that pairs beautifully with the blueberries.
• Jumbo Muffins: Bake the batter in a 6-cup jumbo muffin tin, increasing the baking time to 30-35 minutes.
• Streusel-Topped: Press a small piece of cream cheese into the center of each muffin cup before adding the crumb topping for a creamy surprise.
• Mini Muffins: Bake in a mini muffin tin for bite-sized treats, reducing the baking time to 12-15 minutes.

Tips for Success

• Ensure your eggs and sour cream are at room temperature to help the batter emulsify smoothly and create an even crumb.
• When folding in the blueberries and combining wet/dry ingredients, mix gently and minimally to avoid tough, dense muffins.
• If using frozen blueberries, toss them in 1 tablespoon of the measured flour from the dry ingredients before folding them in to help prevent sinking.

Storage & Reheating

Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months. To reheat, warm in a 300°F oven for 5-10 minutes or microwave for 15-20 seconds.

FAQ

Can I use all butter instead of shortening?

Yes, you can replace the vegetable shortening with an equal amount (1/2 cup) of softened unsalted butter, though the texture may be slightly less tender and the muffin top may spread a bit more.

Why are there two separate listings for sugar and flour?

The first cup of sugar and first cup of flour are used exclusively to make the crumb topping. The second listings are for the muffin batter itself.

Can I use low-fat milk or yogurt?

For the best rich texture and flavor, whole milk and full-fat sour cream are recommended. Lower-fat substitutes can result in a drier, less tender muffin.

My crumb topping melted. What happened?

This usually means the butter for the topping was too soft or melted. It should be just softened so you can create pea-sized crumbs. If it’s very warm in your kitchen, you can chill the topping for 10 minutes before sprinkling it on.

Do I need to thaw frozen blueberries?

Can I make this into a loaf or cake?

Yes, you can bake this as a blueberry coffee cake in a greased 9×9 inch pan. The baking time will increase to 45-55 minutes. Check for doneness with a toothpick.