Blueberry Muffins

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Introduction

These blueberry muffins are exceptionally tender and rich thanks to the unique combination of brown sugar and full-fat sour cream in the batter. A buttery oat streusel topping adds a delightful crunch that perfectly complements the burst of juicy berries. You’ll find they are simple to prepare but taste like they came from a professional bakery.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 12 muffins

Ingredients

• 2 cups all-purpose flour
• 1/3 cup vegetable shortening
• 1 cup brown sugar (packed)
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup full-fat sour cream
• 1 teaspoon pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 cup fresh blueberries
• Streusel topping:
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup (1/2 stick) unsalted butter (softened)
• 1/2 cup rolled oats
• 1/4 teaspoon ground cinnamon

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. Make the streusel: In a small bowl, combine the 1/2 cup brown sugar, 1/2 cup flour, softened butter, rolled oats, and cinnamon. Use a fork or your fingers to mix until crumbly. Set aside.
3. In a large bowl, whisk together the 2 cups of flour, baking powder, and kosher salt.
4. In a separate medium bowl, use an electric mixer to cream together the vegetable shortening and 1 cup of packed brown sugar until light and fluffy. Beat in the eggs, one at a time, then mix in the sour cream and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until just combined.
5. Gently fold the wet ingredients into the dry flour mixture using a spatula, mixing only until no dry pockets remain. Be careful not to overmix. Gently fold in the fresh blueberries.
6. Divide the batter evenly among the 12 prepared muffin cups. Generously sprinkle the prepared streusel topping over each one, pressing it down lightly.
7. Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few moist crumbs are okay).
8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Variations

• Lemon Zest: Add the zest of one lemon to the batter along with the wet ingredients for a bright, citrusy twist.
• Double Berry: Gently swirl 1/4 cup of raspberry or blackberry jam into the batter in each muffin cup before adding the streusel.
• Mini Muffins: Bake as mini muffins for about 12-15 minutes for a perfect bite-sized treat.
• Crumb Cake Style: Press half the batter into a greased 8×8 inch pan, sprinkle with a layer of streusel, add the remaining batter, and top with the rest of the streusel. Bake for 30-35 minutes.

Tips for Success

• Use a cookie scoop or ice cream scoop to easily and evenly portion the batter into the muffin tin.
• For taller muffin tops, let the filled muffin tin sit at room temperature for 15 minutes before baking.
• Toss the blueberries in a tablespoon of the measured flour from the dry ingredients before folding them in to help prevent them from sinking to the bottom.
• Ensure your sour cream is full-fat for the best moisture and tender texture; low-fat versions can make the muffins drier.

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 them for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes until heated through.

FAQ

Can I use frozen blueberries?

Yes, but use them directly from the freezer without thawing to prevent them from bleeding too much color into the batter. You may need to add 2-3 extra minutes to the bake time.

Can I substitute the vegetable shortening?

Vegetable shortening contributes to a very tender crumb. For best results, use it as written. In a pinch, an equal amount of very soft, room-temperature unsalted butter can be used, but the texture may be slightly denser.

Why is my streusel not crumbly?

If your butter was too soft or melted, the streusel can become pasty. It should feel like damp sand. If it’s too wet, you can add a tiny bit more flour. If it’s too dry, add a few more tiny pieces of softened butter.

My muffins didn’t rise much. What happened?

This is often caused by overmixing the batter, which develops the gluten in the flour and leads to a dense texture. Mix only until the ingredients are just combined. Also, ensure your baking powder is fresh.

Can I make these muffins without the streusel topping?

Absolutely. The muffin base is delicious on its own. You can simply omit the streusel step and bake as directed.

Is kosher salt important?

Kosher salt is less salty by volume than table salt. If you only have table salt, use only 1/2 teaspoon to avoid over-salting the batter.