Description
The Best Homemade Blueberry Muffins are sweet and tender with either fresh or frozen blueberries and are incredibly easy to make! These are even made in less than 30 minutes and just one bowl.
Ingredients
Cinnamon Cardamom Crumb Topping
- 1/2 cup butter, melted. 125ml
- 1/3 cup white sugar, 65g
- 1/3 cup brown sugar, 65g
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cardamom, optional
- 1 1/2 cups flour, 190g
Easy Homemade Blueberry Muffins
- 2 sticks of butter, 225g
- 1 cup 2 tbsp sugar, 225g
- 4 eggs (room temperature)
- 1 tsp vanilla, optional
- 1/4 cup buttermilk, 60ml. May also use sour cream, kulturmelk or Greek yoghurt
- 1 3/4 cups flour, 225g
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups blueberries, fresh or frozen. 150g
Basic Cream Cheese Glazing
- 1/4 cup cream cheese, 4 tbsp
- 1/4 cup powdered sugar, 4 tbsp
- 2 tbsp water, or milk
Instructions
Cinnamon Cardamom Crumb Topping
- Melt butter, and combine with all the dry ingredients. You will get a lumpy texture. Pour it onto a parchment lined baking sheet and spread it out and let cool.
Easy Homemade Blueberry Muffins
- Pre-heat oven to 430F (220C). Line a muffin tin with muffin liners.
- In a large bowl, add room temperature butter and sugar and mix for 4-5 minutes using a handheld or stand mixer. You want it pale and creamy.
- Add in eggs, one at a time, mixing between each egg. Add in 1 tsp vanilla and buttermilk*.
- Add in the dry ingredients; flour, baking powder and salt. Combine to a smooth, thick batter.
- Carefully fold in the blueberries. Frozen blueberries are easier to not crush and make a purple batter, but fresh are equally tasty.
- Fill the lined muffin tin at least 2/3, but all the way up is also good. Pack each muffin with as much crumb topping as you can and will fit. It may look like a lot, but it is amazing.
- Bake at 430F (220C) for 5 minutes and then reduce temperature to 375F (190C) and bake an additional 12 minutes. 17 minutes in total.
- Cool 5 minutes in the muffin tin before completely cooling on a wire rack.
- Glazing: Add cream cheese and powdered sugar together in a small bowl. Cream using a handheld mixer, add water to desired consistency.
Notes
* Instead of buttermilk you may use Norwegian kulturmelk, sour cream or greek yoghurt. You may also make your own buttermilk: mixing 1/4 cup milk with 1/4 tbsp lemon juice. Let it sit 10 minutes before use.
Lemon blueberry: If you want a little lemony zing, you can add juice and zest of 1 lemon in the batter. Add when adding the buttermilk.
How to store: Best served the day of, but lasts a couple of days in a cake box. Add paper towels to the bottom of a cake box, add completely cooled muffins in one layer. Add paper towels on top and put the lid on. Store in a dry, room temp place.
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 17 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 226
- Unsaturated Fat: 0