The Best Blueberry Muffin Recipe

Name: The Best Blueberry Muffin Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3 cup All-Purpose Flour (3 cups (360g) all-purpose flour); 1 tbsp Baking Powder (1 tablespoon baking powder); ½ tsp Table Salt (1/2 teaspoon salt); ¼ tsp Nutmeg (1/4 teaspoon ground nutmeg); ¼ tsp Ground allspice (1/4 teaspoon ground all-spice); 1 cup Unsalted Butter (1 cup (227g) unsalted butter (room temperature )); 1 cup Granulated Sugar (1 cup (199g) granulated sugar); ¾ cup Light Brown Sugar (3/4 cup (159g) light brown sugar (packed )); 2 pieces Egg (2 large eggs (room temperature )); 3 tsp Vanilla (3 teaspoons pure vanilla extract); 1 cup Sour Cream (1 cup (227g) full-fat sour cream (room temperature)); ½ cup Whole Milk (1/2 cup (113ml) whole milk (room temperature )); 2 cup Blueberry (2 cups blueberries)

The Best Blueberry Muffin Recipe - Breakfast (American)

45 minAmerican

Servings1

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Vegetarian
Pescatarian
Halal

Steps

1Position a rack in the middle of your oven. Preheat oven to 400 degrees (F). Line a 12-cup muffin tin with paper liners and set aside.
2In a large bowl, sift together the flour, baking powder, salt, nutmeg, and all-spice. Set aside.
3In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat together the butter and both sugars on medium speed until light fluffy, about 3 minutes, scraping the bowl as needed.
4Add eggs, one at a time, beating well after each addition, and scraping the bottom and sides of the bowl as needed. Add in the vanilla. Turn mixer off.
5In a spouted measuring cup, combine sour cream and milk.
6With the mixer speed on low, alternate adding flour mixture and sour cream mixture, beginning and ending with the flour, and mixing just until combined. The batter will be very thick, so don't over mix. Turn mixer off.
7Using a rubber spatula, gently fold the blueberries into the batter.
8Divide batter evenly among prepared muffin tins. Then place muffin tin on a large baking sheet (this extra layer helps ensure your muffin bottoms won't burn).
9Bake on the middle rack of your oven for 25 to 27 minutes, or until the tops are golden brown and a toothpick inserted in the middle of a muffin comes out clean.
10Cool in the pan, placed on a wire cooling rack, for 10 minutes. Remove muffins from the pan and serve warm.