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Classic Blueberry Muffins

Topped with a tender crumb, yet bursting with fresh blueberries on the inside, easy and delicious! These simple blueberry muffins are fancy enough for a brunch or Sunday with guests, but so easy that anyone can throw them together during the work week or anytime. And they are wonderful by themselves and even better with a cup of coffee and a side of bacon or sausage.


Easy | Dessert | Cupcakes | Brunch | Serves 8 - 10

Classic Blueberry Muffins


  • 1½ cups flour

  • ¾ cup white sugar

  • ½ teaspoon salt

  • 2 teaspoons baking powder

  • 1 heaping tablespoon sour cream

  • 1 egg

  • cup heavy cream

  • 1½ teaspoons vanilla extract

  • 1 cup fresh organic blueberries

Crumb Topping:

  • ½ cup white sugar

  • ⅓ cup flour

  • ¼ cup butter, cubed

  • 1½ teaspoon ground cinnamon


  1. Preheat oven to 350 degrees F. Prepare muffin pan with cupcake liners.

  2. For the crumb topping, in a small mixing bowl, combine ½ cup white sugar, ⅓ cup flour, ¼ cup butter, cubed, and 1½ teaspoon ground cinnamon. Mix well with a fork and set aside.

  3. For the muffins, in a small mixing bowl combine 1½ cups flour, ¾ cup sugar, salt and baking powder, stir well and set aside.

  4. In a medium sized mixing bowl, combine heavy cream, sour cream, egg and vanilla extract, mix with a whisk or a fork until well combined and smooth.

  5. Pour the flour mixture into the wet ingredients. Stir with a fork or whisk until well combined and smooth.

  6. Gently fold in the blueberries just until barely distributed, being very careful not to over-mix.

  7. Fill muffin cups ⅔ full.

  8. Sprinkle each muffin with the crumb topping. Taking extra care to evenly distribute between each muffin.

  9. Bake for 25-35 minutes, or until a toothpick inserted in the center of a muffin comes out clean.



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