BLUEBERRY MUFFINS

WineCheeseScallops
Sep 23
5 min read

There’s something magical about the smell of blueberry muffins fresh out of the oven—the warm buttery crumb, the burst of juicy berries, and that irresistible golden topping. This recipe takes the classic blueberry muffin to the next level with a buttery crumble topping that adds just the right amount of crunch.

Blueberry muffin with crumbly top on a wooden board. Cinnamon sticks, nutmeg, and blueberries scattered around. Cozy, warm mood.

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Whether you’re baking them for breakfast, brunch, or just because, these muffins strike the perfect balance between tender, moist, and flavorful. Pair them with coffee, tea, or a cold glass of milk, and you’ll have a bakery-style treat right at home!

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Blueberries

Blueberries are the star of this recipe, bringing natural sweetness and a juicy pop of flavor in every bite. Not only do they taste incredible, but they’re also loaded with antioxidants, vitamin C, and fiber. When baking, coating the blueberries in flour helps keep them evenly distributed throughout the muffins so they don’t sink to the bottom. You can use fresh or frozen berries—just avoid thawing frozen blueberries before adding them, or the batter may turn streaky.

Lemon Zest

The addition of fresh lemon zest brightens the entire muffin with a subtle citrusy lift. Lemon and blueberries are a classic pairing because the acidity of the lemon enhances the berries’ natural sweetness. Always zest your lemon before juicing, and use a microplane grater for the best texture. Even just one lemon adds a big flavor impact.

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Recipe Origin | BLUEBERRY MUFFINS

Blueberry muffins are a quintessential American favorite, especially in the Northeast where wild blueberries grow in abundance. They became a breakfast staple in the U.S. around the late 19th and early 20th centuries, often enjoyed with coffee or tea. The crumble topping in this recipe is inspired by classic bakery-style muffins, giving them that iconic golden crown you’d expect from a professional bakery case. By combining a tender sour cream batter with the sweet-tart blueberries and buttery streusel, this recipe bridges old-fashioned comfort with a touch of indulgence.

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Tips, Serving Suggestions, or Storage Advice

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Coat blueberries in flour before adding to the batter to prevent sinking.
Use room-temperature butter, eggs, and sour cream for better mixing.
Don’t overmix the batter—gentle folding keeps the muffins light and tender.
If using frozen blueberries, add them straight from the freezer.
For extra crunch, double the crumble topping.
Store muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze muffins in a zip-top bag for up to 2 months. Reheat in the oven or microwave.
Add a glaze of powdered sugar and lemon juice for a sweeter finish.
Swap half the blueberries for raspberries or blackberries for a mixed berry twist.
Serve slightly warm with butter or cream cheese for a bakery-style treat.

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Unique Recipe Qualities

Bakery-style crumble topping for added texture.
Uses sour cream for extra moisture and richness.
Balanced with both white and brown sugar for depth of flavor.
Fresh lemon zest enhances the berries.
Flexible with fresh or frozen blueberries.
Stays tender for days without drying out.
Golden brown tops with a soft crumb inside.
Perfectly portioned for breakfast or snack.
Easy to freeze and reheat for make-ahead convenience.
Tastes like it came from a professional bakery but made with simple ingredients at home.

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Blueberry Muffins with Crumble Topping

Blueberry muffin split open on wooden board, revealing moist texture and blueberry pieces. Crumbs scattered. Cozy, rustic setting.

Crumble Topping

½ cup all-purpose flour
⅔ cup packed brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon freshly ground nutmeg
4 tablespoons unsalted butter, room temperature

Muffins

2 cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon + ⅛ teaspoon baking soda
¾ teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
¾ cup granulated sugar
2 tablespoons brown sugar
Zest of 1 lemon
2 teaspoons vanilla extract
1 extra-large egg, room temperature
1 extra-large egg yolk, room temperature
½ cup plus 2 tablespoons sour cream
1 ½ cups fresh blueberries (or frozen, unthawed)
1 tablespoon all-purpose flour (for dusting blueberries)

Instructions

Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
Make the topping: Combine flour, brown sugar, cinnamon, nutmeg, and butter until clumps form. Refrigerate until ready to use.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a stand mixer fitted with the paddle attachment, cream butter, sugars, and lemon zest on medium speed until light and fluffy, about 4 minutes. Mix in vanilla. Add the egg and egg yolk one at a time, mixing on low just until combined.
Add half the dry ingredients and half the sour cream, mixing on low until just combined. Repeat with remaining flour and sour cream.
Toss blueberries with flour, then gently fold into the batter. Do not overmix.
Divide batter evenly among muffin cups. Sprinkle with crumble topping.
Bake 30–35 minutes, until golden brown and a toothpick comes out with moist crumbs.
Cool slightly before serving warm or at room temperature.

Blueberry muffin split in half on a wooden board. Fresh blueberries scattered nearby. Warm, crumbly texture in a cozy setting.

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