Blueberry Muffins are Jimmy’s favorite muffin and he says I make the best ones!! Years ago Starbucks had a blueberry crumb muffin and Jimmy loved it. Whenever we went to Starbucks he would order it. Some time ago, they change their blueberry muffin. Jimmy said to me you need work on a recipe for Blueberry Muffins. So off I went on perfecting a Blueberry Muffin recipe. My Blueberry Muffin recipe is one the recipes that took me the longest to master. I can’t even tell you how many times I tried making these. Now I can honestly say I have mastered the recipe and so many people have told me they are the best they have had.

There are some keys to these to making mouth watering muffins. First preheat your oven to 425. This is key to helping the muffins rise. Have you ever bought a muffin from a bakery and it was light and fluffy. Baking muffins at 425 for 5 minutes helps the muffins to rise. I use and sour cream/Greek yogurt or sour cream, this keeps the muffins moist and not dense. If you know me you know I love brown sugar and I use it so much when I bake. But brown sugar in this muffin gives it a softer texture and a nice sweet flavor to it. Plus a little bit of cinnamon gives it that warm feeling we all love.

These muffins are perfect for any occasion. I make them for Christmas, school snacks, get well wishes, you get the point. They are perfect for any occasion.

That’s What Is Baking ????

Billie-Jo

Ingredients

• Topping 1 cup flour, 1 cup sugar, ¼ tsp salt, ½ stick unsalted butter melted
• 2 cups flour
• ½ cup sugar
• ½ brown sugar
• 1 tbsp baking powder
• 1 tsp cinnamon 
• ½ tsp salt
• 1 cup Greek yogurt room temperature
• ½ cup canola oil
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 2 cups blueberries plus 3 tbsp flour

Directions

1. In a small bowl mix together the ingredients for the topping, set aside
2. Preheat the oven to 425 and line a muffin pan with liners
3. In a separate bowl whisk together the flour, baking powder, sugar, brown sugar, cinnamon and salt
4. In a separate bowl whisk together the Greek yogurt, eggs, vanilla extract and oil
5. Add the wet ingredients to the dry ingredients, mix until just combined
6. Gently fold the  1 ½ blueberries and 3 tbsp of flour into the the muffin mixture
7. Scoop batter into the liners filling about ⅔ full (¾ full if you want larger muffins)
8. Sprinkle remaining blueberries on top
9. Top with topping mixture 
10. Bake at 425 for five minutes, then turn the temperature down to 350 and bake for 15 minutes or until a toothpick inserted comes out clean. Larger muffins will take longer to bake

Tips & Recommendations

If using frozen blueberries, defrost and drain. Smaller blueberries I prefer. You can substitute sour cream for the Greek yogurt.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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