Easy Blueberry Mint Muffins Recipe
This classic blueberry muffin recipe delivers moist, tender muffins topped with a crunchy cinnamon-brown sugar streusel. Featuring a unique two-temperature baking method, it produces bakery-style tall muffins with minimal fuss, perfect for everyday breakfasts and snacks.
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.
