Make-Ahead Blueberry-Cinnamon Muffins


This recipe allows you to make the muffin batter the night before, then bake it the next morning--perfect for fresh, on-the-go muffins! Make sure not to overmix the batter as that will create dense muffins that won't rise well. The batter will last in the fridge up to 5 days which means you can make a few muffins at a time over the course of a few days, if you desire.

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
8 hrs
Total Time:
8 hrs 35 mins
18 muffins


  • 3 ¼ cups all-purpose flour

  • 4 teaspoons baking powder

  • 2 teaspoons ground cinnamon

  • ¾ teaspoon salt

  • ½ teaspoon baking soda

  • ¼ teaspoon ground nutmeg

  • ¾ cup white sugar

  • ½ cup firmly packed brown sugar

  • ½ cup unsalted butter, melted and cooled

  • 2 large eggs at room temperature

  • 2 tablespoons lemon juice

  • 2 teaspoons vanilla extract

  • ½ teaspoon almond extract

  • 1 cup milk, at room temperature

  • 1 cup sour cream, at room temperature

  • 2 cups fresh blueberries

  • ¼ cup turbinado sugar, or as needed

  • ½ teaspoon ground cinnamon


  1. Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.

  2. Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.

  3. Place batter in the refrigerator for 8 hours to overnight.

  4. Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.

  5. In a small bowl, stir together turbinado sugar and cinnamon.

  6. Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.

  7. Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.

Cook's Notes:

For smaller muffins, you can simply fill the muffin liners 3/4 of the way full, and bake a few minutes less. I get anywhere from 18 to 24 muffins out of this recipe, depending on how big I make them.

For a citrus variation, leave out the cinnamon in both the batter and the topping. Then add either 1 to 2 tablespoons lemon or orange zest.

Try yogurt in place of sour cream, or buttermilk in place of regular milk, if desired. Don't use nonfat products, as they will make the batter watery as it sits. I do not recommend using frozen, or really juicy berries in this recipe as they will make the batter watery. Fresh blackberries, raspberries, or cherries would make good substitutes for the blueberries.

Nutrition Facts (per serving)

248 Calories
9g Fat
39g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 248
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 27%
Cholesterol 41mg 14%
Sodium 265mg 12%
Total Carbohydrate 39g 14%
Dietary Fiber 1g 4%
Total Sugars 19g
Protein 4g
Vitamin C 3mg 13%
Calcium 111mg 9%
Iron 1mg 8%
Potassium 106mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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