Blueberry Cherry Muffins

Fluffy, moist, and tender these blueberry cherry muffins are everything you need to start your morning off right. Topped with a crunchy streusel that will have you wanting more than just one. 

Blueberry Cherry Muffins

I walked into Trader Joe’s recently to do some “light” grocery shopping. Let’s be honest though whoever ends up with a light shopping cart when you reach the cashiers at TJs?…, not I

While browsing the bakery section I saw a bunch of muffins and thought I should make some type of blueberry muffins. Because who doesn’t like freshly baked muffins right? So I mosey my way back over to the fruit aisle to grab some blueberries and stood in shock for a solid 10 seconds after doing a double take at the price of blueberries. $8.99 for blueberries, blueberries… hello inflation. You are not welcome, we cannot be friends.

After much disappointment, I stumbled across some frozen blueberries for $4.99 and kept my stride going. So that’s the story of how I came across these blueberry cherry muffins. Also yeah f*** inflation

How can I make my muffins moist?

Tender, light, and moist. These are all the descriptions I aim for when making my muffins, and you should too. One main question you might have is how do I make my muffins moist? And the answer comes in two parts. Buttermilk and Sour cream.

Buttermilk has an acidic component that allows it to react to the baking soda used in this recipe. This means your muffins will not only have a nice rise to them but they will also have a light texture.

Sour cream adds moisture because it has a higher fat content than milk and or buttermilk. Meaning that more fat equals more richness, which results in the moist velvety texture of the ideal muffins we all strive for.

How to keep your blueberries from sinking to the bottom of your muffins?

Anytime any type of fruit is added to a batter it runs the risk of sinking to the bottom. Blueberries and cherries are dense compared to our muffin batter and naturally, gravity will cause them to end up at the bottom of your muffin tin.

Tossing your blueberries and cherries in flour will help prevent bleeding into your muffins. but if you want your blueberries and cherries to be perfectly distributed around the center of your muffins the best way to do it is by first adding a spoonful of plain batter into each of your muffin tins. Then with your remaining batter mix in your blueberries and cherries and distribute that mixture into the rest of your muffin tins. Boom perfect suspended berries.

Can you use frozen blueberries for your muffins? 

Frozen blueberries as well as fresh blueberries both work great in muffins. I chose frozen blueberries because I refused to pay close to $10 for fresh ones. While fresh blueberries are easy to work with during peak season and off-peak season blueberries can taste differently. Peak blueberries have amazing flavor while off-peak season ones can have less flavor.

But with frozen blueberries, you can always guarantee you will have great flavor as they are usually picked at peak season and then frozen. Frozen blueberries are best used completely frozen, do not thaw your frozen blueberries as this will cause bleeding.

How to store your blueberry cherry muffins? 

If you have more willpower than me and don’t eat 3 of these in one sitting you can keep them in an airtight container for up to 4 days. Be sure to let the muffins cool completely first and that you line the bottom of the container you’re storing them in with a paper towel as well as the tops of the muffins to help absorb any additional moisture.

If you want your muffins to last even longer you can also freeze them. Your frozen muffins will last you up to 3 months. To reheat muffins, wrap them in aluminum foil and place them in a 350-degree oven for 10 minutes.

Blueberry Cherry Muffins

Nicole Lee

Fluffy, moist, and tender these blueberry cherry muffins are everything you need to start your morning off right. Topped with a crunchy streusel that will have you wanting more than just one. 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 10 muffins

Ingredients

 

• 2 cups all purpose flour
• ½ cup unsalted butter (melted)
• 2 tsp baking powder
• 1 tbsp baking soda
• 2 eggs (room temperature)
• 1 tsp vanilla extract
• zest from 1/2 a lemon
• 1 cup sugar
• ¾ cup buttermilk
• ¾ tsp salt
• ½ cup sour cream
• 1 cup frozen blueberries
• 1 cup cherries (canned)
• 2 tbsp flour

Streusel Topping

• ¼ cup unsalted butter (melted)
• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 cup all purpose flour
• ½ tsp cinnamon
• 2 tbsp granola (optional)

Instructions

 

• Preheat your oven to 415°. Grease muffin tins or line them with paper liners. Set aside.
• In a mixing bowl, combine eggs and sugar. Mix until the mixture becomes frothy. Then, add melted butter and sour cream to the mixture.
• In a separate bowl, sift together baking powder, baking soda, salt, and flour.
• Gradually add the dry ingredients into the wet ingredients, along with lemon zest. Folding them together. Pour in the buttermilk and continue folding until well combined.
• In another bowl, toss the blueberries and cherries with 2 tablespoons of flour. Gently fold the fruit mixture into the batter.
• For the streusel topping, melt butter and mix it with brown sugar, white sugar, flour, cinnamon, and granola. Stir until the mixture becomes clumpy and sand-like.
• Spoon about 1/4 cup of batter into each muffin tin, then sprinkle the streusel topping over the batter.
• Bake the muffins in the preheated oven for 5 minutes, then rotate the muffin tin and reduce the temperature to 375°F (190°C). Continue baking for an additional 15 minutes or until the muffins are golden brown.
• Once baked, allow the muffins to cool in the pan for 5 minutes before serving. Enjoy!

Notes

Note: Adjust the baking time as needed, as it may vary depending on your oven and the size of the muffin tin.

Keyword Blueberry cherry muffins, Homemade muffin recipe, Streusel-topped muffins