If there’s one thing that never fails to bring a little comfort to the morning, it’s the smell of freshly baked muffins. Here at Margin Street Inn, Sarah’s blueberry muffins are a guest favorite—they’re tender, bursting with fresh berries, and topped with an irresistible cinnamon crumble. And if blueberries aren’t your thing, feel free to switch it up with strawberries, peaches, or even pears!
The Best Blueberry Muffin Recipe
Ingredients
Muffin Batter:
- 2 cups flour (plus 1 tablespoon for the blueberries)
- 3 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 cup sugar
- ½ cup vegetable oil
- 1 cup sour cream
- 1 pint fresh blueberries (or equivalent in frozen berries)
- 1 tsp vanilla extract
Crumble Topping:
- ¾ cup flour
- ⅔ cup sugar
- ½ stick melted unsalted butter
- 1 ½ tsp cinnamon
Instructions:
- Preheat the Oven: Heat your oven to 350°F and spray your muffin tins with baking spray. You can use mini muffin pans or regular muffin tins—both work perfectly!
- Make the Muffin Batter:
- In a medium bowl, combine 2 cups flour, baking powder, and salt.
- In a separate large bowl, whisk together the eggs, sugar, vegetable oil, sour cream, and vanilla until smooth. Fold in the dry ingredients just until combined.
- Prepare the Blueberries: In the bowl you used for the dry ingredients, toss the blueberries with 1 tablespoon of flour until coated. This helps prevent them from sinking. Gently fold the blueberries into the batter.
- Make the Crumble Topping:
- In the bowl where you melted the butter, mix together the flour, sugar, melted butter, and cinnamon until it forms a crumbly texture.
- Assemble and Bake:
- Spoon the batter into the muffin tins, filling each about ¾ full. Sprinkle the crumble topping generously over each muffin.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
This recipe makes about 16 regular muffins or 32 mini muffins.
Fruit Variations:
Feel free to substitute blueberries with strawberries, peaches, or pears. This recipe is a great way to use up whatever fruit you have on hand!
Why We Love This Recipe:
These muffins are incredibly versatile and forgiving. The sour cream adds a moist, tender texture, and the crumble topping takes them over the top with a sweet, cinnamony crunch. Perfect with your morning coffee or as a quick afternoon treat, these muffins are sure to be a hit!