The Best Blueberry Muffins

Out of all the recipes on this blog, this is the one that I’ve made the most often. It’s my go-to muffin recipe. It also happens to be the first original recipe that I ever posted so it holds a special place in my heart. When it disappeared a couple months ago I knew that it had to be put right back up. For my sake and yours, because I’ve been making it from memory ever since. Thankfully I’ve based all of my muffin recipes from this one, so it was easy enough to figure out the original recipe.

I’ve tried other recipes in between but every time I’ve found myself slightly disappointed and I always end up coming back to this one. To me it’s the perfect muffin and is deserving of “The Best” title. Trust me, I don’t take those words lightly.

These muffins have a light and tender crumb, while still being dense enough to be a muffin, not a cupcake. Sour cream helps to keep them moist and the streusel topping gives it some texture and crunch. To make it a bit healthier you can sub half whole wheat flour for half of the all-purpose flour with good results.

Please do yourself a favour, grab some fresh blueberries, whip up a double batch of these on a rainy day and tuck some away in the freezer. Your heat wave self will thank you.

The Best Blueberry Muffins

Makes:12

Ingredients

Blueberry Muffins

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoon baking powder
• 1/3 cup canola oil
• 1 egg
• 1/3 cup milk
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream (or Greek yogurt)
• 1 cup fresh or frozen blueberries (not thawed if frozen)

Streusel Topping

• 1/3 cup all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• pinch nutmeg
• 2 tablespoons butter, room temperature

Instructions

Blueberry Muffins

1. Stir together flour, sugar, salt and baking powder. In a separate bowl mix oil, egg, milk and extract. Stir into flour mixture. Add sour cream and stir until combined. Fold in blueberries. Spoon evenly into 12 paper lined muffin cups.

Streusel Topping

1. Mix together flour, sugar, cinnamon and nutmeg. Mix in butter until evenly coated. Sprinkle liberally on top of assembled muffins. Bake at 400ºF for 20 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool 5 minutes before removing to wire racks to cool completely.