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Ingredients
Scale
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (67g) chopped walnuts (or pecans)
- 1 teaspoon ground cinnamon
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk, at room temperature
- 1 and 1/2 cups (210g) fresh or frozen blueberries
Instructions
- Mix topping ingredients: brown sugar, walnuts, cinnamon.
- Preheat oven to 425°F (218°C). Prepare muffin pan.
- Combine dry ingredients in a large bowl.
- Cream butter, granulated sugar, and brown sugar until fluffy.
- Add eggs one at a time, then mix in sour cream and vanilla.
- Gradually add dry ingredients and milk to the wet mixture.
- Gently fold in blueberries.
- Spoon batter into muffin liners and top with cinnamon sugar mixture.
- Bake for 5 minutes at 425°F, then lower temperature to 350°F and bake for another 18-20 minutes.
- Cool muffins in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure ingredients are at room temperature for the best texture.
Coating blueberries in flour can prevent them from sinking.
Avoid overmixing to maintain muffin fluffiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 12
- Sodium: 180
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 40