Description
Indulge in these bakery-style muffins featuring a tender, moist crumb, bursting blueberries, and a sweet, crunchy brown sugar walnut topping.
Ingredients
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
1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
2 large eggs, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (60ml) milk, at room temperature
1 and 1/2 cups (210g) fresh or frozen blueberries
Instructions
1. Preheat your oven to 425F (218C). Prepare a 12-muffin tin with liners.
2. In a small bowl, combine all the topping ingredients and set aside.
3. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
4. Cream the butter, granulated sugar, and brown sugar in a separate bowl with a mixer until smooth and creamy, about 3 minutes.
5. Add the sour cream, eggs, and vanilla extract, mixing until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until almost fully combined.
7. Incorporate the milk on low speed until the batter is smooth.
8. Gently fold in the blueberries.
9. Divide the batter evenly among the prepared muffin liners, filling them completely.
10. Sprinkle the prepared brown sugar topping over each muffin, pressing it lightly into the surface.
11. Bake for 5 minutes at 425F. Without opening the oven door, reduce the temperature to 350F (177C).
12. Continue baking for 16-19 minutes more, or until a toothpick inserted into the center of a muffin comes out clean.
13. Let the muffins cool in the pan for 5-10 minutes on a wire rack before transferring them directly to the rack to finish cooling.
Notes
Temperature Control: Starting the bake at a higher temperature (425F) is what gives these muffins their beautiful, tall dome. The initial blast of heat causes the leavening agents to activate quickly.
Doneness Cues: Since oven temperatures can vary, use the toothpick test as your final guide. If you see moist crumbs attached to the toothpick, they are perfect.
Pan Prep: If you do not have muffin liners, make sure to grease your muffin tin very well with butter or non-stick spray to prevent the sugary topping from sticking to the metal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A