These blueberry muffins are loaded with fresh berries and baked until golden. Serve with coffee or milk for a comforting breakfast or snack.
This version skips a crumble or coarse sugar topping and focuses on a moist, tender crumb with a nice rise. The batter yields either 6 jumbo muffins or 12 standard muffins and keeps the blueberries nicely distributed throughout the muffins.
Ingredients
- All-purpose flour
- Blueberries – fresh is best, but frozen works if kept frozen until mixed into the batter to avoid bleeding.
- Granulated sugar
- Sour cream
- Vegetable oil
- Eggs – room temperature for best texture.
- Vanilla extract
- Baking powder
- Salt
How to Make
Preheat the oven to 400°F and line a muffin pan with paper liners. In a large bowl, beat the sugar and eggs for about 3–4 minutes until the mixture is pale and slightly thickened. Add the sour cream, vanilla, and vegetable oil, and mix briefly to combine.
Place 1 tablespoon of flour aside and toss it with the blueberries to coat—this helps prevent them from sinking. Add the baking powder and salt to the remaining flour, then gently add the dry ingredients to the wet ingredients. Stir just until incorporated; do not overmix. Fold in the blueberries carefully.
Using an ice cream scoop or spoon, divide the batter among the liners, filling each about three-quarters full. Bake for 20–22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Allow the muffins to cool slightly before serving.
F.A.Q.S
Can I Use Other Fruits Instead of Blueberries?
Yes. You can substitute other berries or small fruit pieces. Toss them with a little flour to prevent sinking and bleeding into the batter.
Should I Eat These Cold or Hot?
They’re delicious warm with a pat of butter or at room temperature. Both ways work well.
Storage
Let muffins cool completely before storing to avoid soggy tops. Store in an airtight container at room temperature for 3–4 days. For longer storage, freeze for up to 3 months, wrapped or placed in a freezer-safe container.
If you enjoyed these muffins, try other muffin recipes for variety.
Blueberry Muffins
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Ingredients
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 eggs, room temperature
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 tsp vanilla extract
- 1 1/2 cups blueberries, fresh
Instructions
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Preheat oven to 400°F and line a muffin pan with liners.
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In a large bowl, beat the sugar and eggs for 3–4 minutes until light in color.
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Stir in the sour cream, vanilla, and vegetable oil for about 30 seconds.
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Toss the blueberries with 1 tablespoon of flour. Add the baking powder and salt to the remaining flour.
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Add the flour mixture to the wet ingredients and mix until just combined—do not overmix.
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Fold in the blueberries. Scoop the batter into liners, filling each about 3/4 full.
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Bake 20–22 minutes. Cool slightly before serving.
Video
Notes
Nutrition
Nutrition information is an approximation.
Additional Info
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