Blueberries are one of nature’s great treasures, packed with nutrients. These blueberry muffins are buttery, moist and sprinkled with a cinnamon-brown sugar topping. Perfect for brunch or with a cup of tea anytime!
| Blueberry Muffins | Print |
Ingredients
- Brown Sugar Topping-
- ½ cup packed brown sugar
- 1 teaspoon cinnamon
- Muffins-
- 1 and ¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) butter, softened
- ½ cup sugar
- ¼ cup packed brown sugar
- 2 large eggs, room temperature
- ½ cup sour cream, room temperature
- 2 tsp. vanilla
- ¼ cup buttermilk, room temperature
- 1 and ½ cups blueberries
Instructions
- Mix brown sugar and cinnamon in a small bowl, set aside.
- Combine flour, baking soda, baking powder and salt in a large bowl.
- In a larger bowl, beat butter and sugars together until creamy.
- Add eggs, one at a time.
- Mix sour cream and then vanilla.
- Add dry ingredients, ⅓ at a time alternating with buttermilk. Mix well, scraping sides of bowl.
- Using a spatula, fold (gently mix) in blueberries.
- Fill cupcake liners ⅔ full.
- Sprinkle with brown sugar cinnamon mixture.
- Bake at 350 degrees for 20-23 minutes.
- Makes 18 muffins.
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