Blueberry Muffins

cook time:

40 min

total time:

40 min

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Ok, I totally get the blueberry muffin obsession—it’s such a fun morning pastry. There’s something about that soft crumb, warm burst of berries, and golden top that just feels like a hug in breakfast form. This version is my weekend go-to: one bowl, under 30 minutes, and topped with the crunchiest oat crumble. The oats are only in the topping, which bakes up beautifully crisp and adds the best texture to balance the soft, tender muffin underneath. And instead of vanilla, I love adding orange zest to the batter—it’s my favorite little twist. It brightens everything up and makes the blueberries pop in the best way. These are the kind of muffins that make you feel like you’ve got it all together—whether you’re baking with the kids, hosting a cozy brunch, or just treating yourself on a quiet Sunday morning. Minimal mess, no fancy steps, and max weekend joy.

Ingredients

For the topping:

  • 60 gr rolled oats
  • 100 gr brown sugar
  • 40 gr pecans
  • ¼ tsp cinnamon

Ingredients

For the muffins:

  • 220 gr all purpose flour
  • 220 gr frozen wild blueberries
  • 120 gr butter, soften
  • 125 gr sour cream
  • 75 gr sugar
  • 75 gr brown sugar
  • 65 gr milk, room temperature
  • 2 eggs
  • 5 gr baking soda
  • 5 gr baking powder
  • 5 gr salt
  • 1 orange, zest

Ingredients

For the topping:

  • 60 gr rolled oats
  • 100 gr brown sugar
  • 40 gr pecans
  • ¼ tsp cinnamon

Ingredients

For the muffins:

  • 220 gr all purpose flour
  • 220 gr frozen wild blueberries
  • 120 gr butter, soften
  • 125 gr sour cream
  • 75 gr sugar
  • 75 gr brown sugar
  • 65 gr milk, room temperature
  • 2 eggs
  • 5 gr baking soda
  • 5 gr baking powder
  • 5 gr salt
  • 1 orange, zest

Ingredients

For the topping:

  • 60 gr rolled oats
  • 100 gr brown sugar
  • 40 gr pecans
  • ¼ tsp cinnamon

Ingredients

For the muffins:

  • 220 gr all purpose flour
  • 220 gr frozen wild blueberries
  • 120 gr butter, soften
  • 125 gr sour cream
  • 75 gr sugar
  • 75 gr brown sugar
  • 65 gr milk, room temperature
  • 2 eggs
  • 5 gr baking soda
  • 5 gr baking powder
  • 5 gr salt
  • 1 orange, zest

Lets Start Cooking!

step 1

Preheat your oven to 420°F or 210°C. Line a 12-cup muffin pan with muffin liners and set aside.

step 2

In a small food processor, pulse all the topping ingredients until crumbly. Set aside.

step 3

In a large bowl, using a hand mixer, beat the softened butter with both sugars until light and creamy—about 3 minutes.

step 4

Add the eggs one at a time, mixing well after each. Stir in the sour cream and orange zest until combined.

step 5

Add the milk and all the dry ingredients and fold them in gently, just until almost fully incorporated.

step 6

Add the blueberries and fold them in carefully—don’t overmix!

step 7

Using an ice cream scoop, fill each muffin cup about 2/3 of the way full.

step 8

Top each muffin generously with the crumble topping, pressing it in slightly so it sticks.

step 9

Bake at 420°F for 5 minutes, then reduce the heat to 350°F or 170°C and bake for another 18 minutes, until golden and a toothpick comes out clean.

step 10

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

step 11

YASSS!

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