If you’re someone who loves something soft, warm, and buttery in the mornings with a hot cup of coffee or tea, like I sure do, then these moist blueberry muffins are the perfect breakfast coffee mate for you! They will satisfy your sweet tooth, while helping you feel warm and fuzzy.
WHAT MAKES THESE BLUEBERRY MUFFINS SO MOIST?
You’ve probably guessed it… sour cream. Well, butter too. When I first made this recipe from Joanna Gaines’ recipe book, I was a little apprehensive. Only because some muffins come out extremely dry even when baking at the correct temperature and time. But the texture of these muffins came out PERFECT! The 1 stick of butter and ½ cup of sour cream together create this delicious moist combination! You can’t taste the sour cream at all. In fact, the muffins have a more buttery taste to them.
Another key factor to making these blueberry muffins by Joanna Gaines super moist is baking just until done. Even slightly over baked will cause these muffins to come out dry and flakey.
HOW MUCH BLUEBERRIES TO ADD TO THESE BLUEBERRY MUFFIN?
The choice is entirely yours with how many blueberries you want to add into this recipe. 1 cup of blueberries was perfect for this recipe.
WHY DO I NEED THE STREUSEL TOPPING ON THESE BLUEBERRY MUFFINS?
The topping adds a nice caramelized crunch to the top of these blueberry muffins. The muffins are GREAT without the crunchy topping, but the sugary crumble on top gives it a nice crunchy texture when you bite into this muffin. The topping is made of sugar, flour, and cold butter. Yes, more butter! The mixture carmelizes in the oven and creates this beautiful crumble on top. So. Freaking. Good.
Forgot to add this part before throwing your blueberry muffins in the oven? No worries! Throw it on and let it cook the rest of the time in the oven.
WHY SHOULD YOU USE FROZEN BLUEBERRIES AND NOT FRESH BLUEBERRIES IN THIS BLUEBERRY MUFFIN RECIPE?
You can use either fresh or frozen blueberries for this recipe. The choice is entirely yours to make. You will, however, get a different end result with using each one. Using frozen blueberries in a blueberry muffin recipe will cause thee blueberries to “melt” and lose their share during the baking process. This is because the skin becomes fragile when frozen.
Using fresh blueberries in a muffin recipe will cause the blueberries to keep their form and even give you a nice “pop” when biting into the muffin.
I don’t particularly care for the “pop” affect of a blueberry, so I chose to use frozen blueberries for this recipe.
One tip is to buy fresh blueberries from your grocery store or market and freeze them in an airtight container or ziplock bag.
HOW TO MAKE BLUEBERRY MUFFINS
This recipe is by far one of the most delicious blueberry muffin recipes I have ever tasted! They are so buttery and silky soft.
Be sure to use a cupcake pan (like this one here) when you make these blueberry muffins. This ensures the batter stays put– but you already knew that. You can either line the cupcake pan with cupcake holders or lightly spray with cooking spray. I sprayed mine with cooking spray.
After you have added your batter into the cupcake pan slots, sprinkle the streusel on top of each muffin. Add this before baking so the streusel topping gets crunchy when baked. Forgot to add the streusel before baking? No worries! Add them in when you remember and finish baking the muffins. Don’t keep the muffins in longer just because you forgot the streusel. This will dry out the muffin.
HOW LONG DO BLUEBERRY MUFFINS KEEP?
I’m not sure these blueberry muffins will last very long in your house (they lasted maybe 2 days in my house before everyone had eaten them). They are just as moist 1-2 days after baking. Keep these buttery muffins in an airtight container at room temp for 2-3 days. They tend to get dryer the longer after baking.
I keep them at room temp, because they keep the buttery, soft texture.
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make these blueberry muffins. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
Coffee and Brownies,
- 1/4 cup plus 1 TBS Sugar
- 2 TBS all-purpose flour
- 2 TBS cold unsalted butter
- 1 1/3 cup all-purpose flour
- 1 TSP baking powder
- 1/2 TSP kosher salt
- 8 TBS (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup frozen blueberries, unthawed
- Streusel: In a medium bowl, stir the sugar and flour together. Use your fingers to cut in the butter, mixing it thoroughly until it resembles coarse crumbs. Refridgerate until ready to use.
- Muffins: Preheat oven to 350 degrees. Lightly spray a ,uffin tin with cooking spray or line them with cupcake liners.
- In a medium bowl, stir together, flour, baking powder, and salt.
- Using a mixer and a large bowl, cream together the butter and sugar on medium speed until light and fluffy. Lower speed to low and slowly add the eggs and vanilla. Turn back to medium and mix until well incorporated.
- Turn mixer to low and add half of the flour mixture then half of the sour cream. Add the remaining flour and sour cream and mix until well incorporated. Fold in blueberries using a wooden spoon.
- Use 1/4 measuring cup or medium cookie scoop and fill the prepared muffin cups 3/4 of the way full. Sprinkle the streusel on top of each muffin.
- Bake for 24-28 minutes. Until tester inserted in the middle comes out clean. Serve warm.
- Store in airtight container at room temperature for 2-3 days.