These blueberry muffins strike the perfect balance between moist, tender crumb and a satisfyingly crisp topping, making them a beloved bakery-style treat you can effortlessly recreate at home.
What sets this recipe apart is the clever two-step baking method — an initial high oven temperature jumpstarts the rise, resulting in tall, fluffy muffin tops, while the subsequent lower temperature ensures thorough baking without drying out.
Made with wholesome ingredients like real butter, fresh or frozen blueberries, and creamy sour cream or yogurt, these muffins offer a comforting burst of antioxidants and natural sweetness.
Plus, they pack a modest amount of protein and fiber, supporting a balanced breakfast or snack option.
Quick to prepare with minimal bowls and straightforward steps, this recipe fits seamlessly into busy mornings or weekend brunches, promising both convenience and indulgence.
Easy Blueberry Mint Muffins Recipe
Equipment
- 1 12-count muffin pan
- 1 Electric hand mixer
- 1 Mixing Bowls
- 1 Mixing Bowls
- 1 Cooling rack
Ingredients
For the Topping:
- ½ cup 100g packed light or dark brown sugar
- ½ cup 67g chopped walnuts or pecans
- 1 teaspoon ground cinnamon
For the Muffins:
- 1 ¾ cups 219g all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup 113g unsalted butter, softened to room temperature
- ½ cup 100g granulated sugar
- ¼ cup 50g packed light or dark brown sugar
- 2 large eggs room temperature
- ½ cup 120g sour cream or plain vanilla yogurt, room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup 60ml milk, room temperature
- 1 ½ cups 210g fresh or frozen blueberries
Instructions
- Prepare Oven and Pan: Preheat your oven to 425°F (218°C). Lightly grease a 12-cup muffin tin with nonstick spray or line with muffin liners. Set aside while you prepare the batter and topping.
- Mix Streusel Topping: In a small bowl, combine brown sugar, chopped nuts, and cinnamon. Stir well until evenly blended. Set this mixture aside; it will add a delightful crunch and sweetness to the muffins.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until thoroughly mixed. This ensures your leavening agents are evenly distributed for consistent rise.
- Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on high speed until the mixture turns pale, fluffy, and creamy—about 3 minutes.
- Incorporate Eggs and Dairy: Reduce mixer speed to medium. Add eggs one at a time, beating well after each addition to fully incorporate. Then add the sour cream (or yogurt) and vanilla extract, mixing just until combined.
- Combine Wet and Dry Ingredients: Lower the mixer speed to low. Gradually add the dry ingredients and milk alternately, beginning and ending with the dry mix. Beat just until everything is combined—avoid overmixing to keep muffins tender. The batter should be thick and creamy.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter using a spatula. Be careful not to crush the berries, which can discolor the batter.
- Fill Muffin Cups and Add Topping: Spoon the batter into the prepared muffin cups, filling each to the very top for tall, generous muffins. Sprinkle the cinnamon-nut topping evenly over each muffin, pressing it gently into the batter to help it stick.
- Bake with Temperature Trick: Place the muffin tin in the preheated oven and bake at 425°F (218°C) for 5 minutes. Then, without removing the pan, lower the oven temperature to 350°F (177°C) and continue baking for an additional 18–20 minutes. The muffins are done when a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This prevents soggy bottoms and maintains the perfect texture.
Notes
- Freezing & Storage: Baked muffins freeze beautifully for up to 3 months. Thaw them overnight in the fridge or at room temperature before enjoying. Stored at room temperature, muffins stay fresh for 2–3 days; refrigeration extends this to about a week.
- Ingredient Swaps: Sour cream adds moisture and richness, but plain Greek yogurt works well as a substitute. For a dairy-free version, try unsweetened applesauce or mashed banana, though expect slight texture changes.
- Milk Variations: Use any milk you prefer, whether dairy or plant-based, but whole or 2% milk yields the best texture. Avoid nonfat milk to maintain moistness.
- Blueberry Tips: If using frozen berries, fold them in straight from the freezer—no need to thaw—to prevent bleeding into the batter.
- Customizing Topping: Omit nuts for a nut-free streusel, or swap with coarse sparkling sugar for a simple sweet crunch. The topping is optional but highly recommended for added texture and flavor.
- Why the Two-Step Baking?: Starting at a high temperature sets the muffin tops quickly, creating a tall, bakery-style dome. Lowering the temperature afterward ensures the interior cooks evenly without burning.
Chef’s Secrets for Bakery-Style Muffins
Achieving bakery-quality muffins at home is all about technique and timing.
The initial blast of high heat causes the muffin batter to rise quickly, setting the tall tops before the interior starts to bake.
This technique mimics professional ovens and results in light, lofty muffins with a beautiful dome.
Also, beating the butter and sugars until light and fluffy traps air, lending extra tenderness and volume.
Folding in blueberries gently preserves their shape and color, while room temperature dairy ingredients help the batter blend smoothly, avoiding dense or heavy muffins.
These small yet crucial steps elevate a simple muffin into a crowd-pleaser.
Delicious Serving Suggestions to Try
These muffins shine as a grab-and-go breakfast paired with a cup of coffee or tea.
For a wholesome brunch, serve alongside scrambled eggs or a fresh fruit salad to balance indulgence with nutrition.
Their sweet, buttery crumb also makes them a fantastic afternoon snack with a dollop of cream cheese or a smear of nut butter.
For kids’ lunchboxes, they’re a crowd-pleasing treat that provides fruit and energy.
Warm them slightly before serving to bring out the fresh-baked aroma and soften the crumb for extra comfort
Best Storage Tips for Freshness
To keep muffins moist and delicious, store them in an airtight container at room temperature for up to three days.
Avoid refrigeration unless necessary, as it can dry out the crumb.
For longer storage, freeze fully cooled muffins in a freezer-safe bag or container for up to three months.
When ready to enjoy, thaw overnight in the refrigerator or reheat gently in the microwave or oven to restore softness.
Avoid stacking muffins directly on top of each other during storage to maintain the integrity of the topping.
Frequently Asked Questions About Muffins
1. Can I use frozen blueberries instead of fresh?
Absolutely! Fold frozen blueberries into the batter without thawing to prevent bleeding and maintain their shape during baking.
2. What can I substitute for sour cream?
Plain Greek yogurt is an excellent substitute that provides similar moisture and tang. Unsweetened applesauce or mashed banana can also work but will slightly alter texture and flavor.
3. Why start baking at a high temperature?
The initial high heat quickly sets the muffin tops and creates a tall dome, mimicking bakery-style muffins. Lowering the temperature afterward ensures the muffins bake evenly without burning.
4. How do I make this recipe nut-free?
Simply omit the nuts from the topping or replace them with coarse sugar or sparkling sugar for a crunchy finish without nuts.
5. Can I make mini or jumbo muffins with this recipe?
Yes! For mini muffins, bake at 350°F (177°C) for about 12–14 minutes. Jumbo muffins require the same two-step bake: 425°F for 5 minutes, then 350°F for 22–25 minutes.
This recipe is inspired by sallysbakingaddiction
