Name: Blueberry Muffins
Cook time: 2400 s
Total time: 2400 s
Yield: 12 muffins
Ingredients: For the topping:; 60 gr rolled oats; 100 gr brown sugar; 40 gr pecans; 1/4 tsp cinnamon; 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

BENGINGI

HOME

RECIPES

CATERING

WORKSHOPS

ABOUT

COOKBOOK

CONTACT

Save

Blueberry Muffins

cook:

40 min

0.0

(0)

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.

12 muffins

original

metric

Ingredients

For the topping:

60 gr rolled oats

100 gr brown sugar

40 gr pecans

¼ tsp cinnamon

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

Directions

Step 1

Preheat your oven to 420F or 210C. 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.

60 gr rolled oats

100 gr brown sugar

40 gr pecans

¼ tsp cinnamon

Step 3

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

120 gr butter, soften

75 gr sugar

75 gr brown sugar

Step 4

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

2 eggs

125 gr sour cream

1 orange, zest

Step 5

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

65 gr milk, room temperature

220 gr all purpose flour

5 gr baking soda

5 gr baking powder

5 gr salt

Step 6

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

220 gr frozen wild blueberries

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 420F for 5 minutes, then reduce the heat to 350F or 170C 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!

Comments

Name

Save Name

Add a Comment

Post Comment

Related Recipes

PISTACHIO BLUEBERRY LEMON CAKE

1 hr 30 min

ENGLISH MUFFINS

2 hr

RASPBERRY POP TART

2 hr 40 min

SPICY OLIVE OIL CHOCOLATE MOUSSE

15 min

FLORENTINE COOKIES WITH NUTELLA

1 hr

STRAWBERRY-SUMAC LINZER COOKIES

4 hr

TIRAMISU

25 hr 40 min

ONE BOWL APPLE CAKE

2 hr

PISTACHIO ORANGE HAMANTASCHEN

3 hr

CANNOLI

2 hr

GLUTEN-FREE CHOCOLATE CHIPS COOKIES

40 min

GLUTEN FREE CHERRY CLAFOUTIS

1 hr

YASSS!

Join my newsletter for updates, recipes, tips and more!

Subscribed!

HOME

RECIPES

LESSONS

NEWSLETTER

ABOUT

CATERING

WORKSHOPS

CONTACT

This site was built using provecho.

Join Provecho