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    25 minutes ·

    Blueberry Muffins

    A simple cinnamon topping finishes off these light and fluffy classic blueberry muffins.

    By Mitchell Kimbrough·November 16, 2025
    Total Time

    25 minutes

    Serves

    6

    Difficulty
    Easy

    Ingredients

    • Topping
    • ·1/2 cup packed brown sugar
    • ·1/2 cup walnuts or pecans
    • ·1 tsp ground cinnamon
    • Muffins
    • ·1 3/4 cups all-purpose flour
    • ·1 tsp baking soda
    • ·1 tsp baking powder
    • ·1/2 tsp salt
    • ·1/2 cup unsalted butter, room temperature
    • ·1/2 cup granulated sugar
    • ·1/4 cup packed brown sugar
    • ·2 large eggs, room temperature
    • ·1/2 cup sour cream or plain yogurt
    • ·2 tsp vanilla extract
    • ·1/4 cup milk
    • ·1 1/2 cups blueberries

    Preparation

    1. Topping

    2. Step 1

      Mix all topping ingredients together and set aside.

    3. Muffins

    4. Step 1

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    Preheat oven to 425°F.

  1. Step 2

    Coat 12 count muffin tin with butter or nonstick spray or use liners.

  2. Step 3

    Whisk flour, baking soda, baking powder and salt together in a large bowl. Set aside.

  3. Step 4

    With handheld mixer or standing mixer using paddle or whisk attachment, beat the butter and sugars together until creamy.

  4. Step 5

    Lower the mixer speed and add eggs one at a time.

  5. Step 6

    Mix sour cream and vanilla into muffin batter.

  6. Step 7

    Add dry muffin ingredients to mixer along with milk. Combine.

  7. Step 8

    Fold blueberries into muffin ingredients.

  8. Step 9

    Spoon batter into muffin tins. Fill to the top.

  9. Step 10

    Spoon topping onto muffin batter and press in light to make it stick.

  10. Step 11

    Bake for 5 minutes at 425°F.

  11. Step 12

    Reduce oven temperature to 350°F and bake an additional 18-20 minutes or until a toothpick inserted into a muffin comes out clean.

  12. Step 13

    Allow muffins to cool on wire rack for 5 minutes. Then enjoy!

    13. Inspired by a recipe from Sally's Baking Addiction

    © 2000 Sally's Baking Addiction