These Homemade Blueberry Muffins are light, fluffy, and packed with blueberries! They’re an all-time favorite, perfect for weekend brunches and grab-and-go breakfasts.
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Did you know that blueberries are good for you? They are considered “superfoods”. Good for the brain. At least, that’s what I tell myself when I’m on my third (fourth, fifth) of these blueberry muffins.
Who doesn’t love a freshly baked blueberry muffin? A bite into a tender muffin with pockets of juicy blueberries – heaven. There are three things I have a hard time resisting – my dad’s tapioca pudding, dark chocolate and freshly baked blueberry muffins.
VIDEO: How to make blueberry muffins
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Blue Berry muffins
Easy blueberry muffins
Muffins are not as easy to make as you might think. Too dry, too dense, too sugary—these are all problems one can encounter when trying to bake the perfect muffin.
However, this easy blueberry muffin recipe gets them just right – fluffy and full of blueberries – and still good the next day! It only takes 15 minutes to prepare the dough, then baking time.
The secret ingredient: sour cream
Sour cream—an acidic ingredient—makes these muffins extra tender and moist. It also adds a bit of spice to the muffins, which balances the sweet berries nicely.
No sour cream? Try swapping in some yogurt instead.
No more sinking blueberries!
Have you ever baked muffins and all your blueberries have sunk to the bottom in a jammy mess? Here’s a tip: you can prevent them from sinking by rolling them in a little flour before mixing them into the batter.
Store and freeze muffins
These muffins keep well in an airtight container on the counter for several days, depending on how hot and humid it is where you are. If they start to get a little bland, try slicing them in half, toasting and buttering them.
Muffins also freeze very well. Put them in a freezer bag, squeeze out as much air as possible, and freeze for a month. (You can freeze longer, but the risk of freezer burn increases.) Thaw on the counter before enjoying.
Love blueberries? Try these recipes!
- Blueberry Crumb Bars
- Baked Blueberry French Toast Casserole
- blueberry cake
- Lemon Blueberry Scones
- blueberry cake
From the editors of Simply Recipes
Blue Berry muffins
If you use frozen berries, You can use them frozen, just separate them so they don’t stick together and toss in flour to coat. Your cooking time may need to be added a few minutes.
Some brands of sour cream are much thicker than others. Feel free to thin the sour cream with a little water if you think it’s too thick. You can also substitute plain yogurt for the sour cream; If you do, you probably don’t need both tablespoons of added milk.
ingredients
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2 1/2 cups all purpose flourplus 1 tablespoon for dusting the blueberries
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1 tablespoon baking powder (Make Sure Your Baking Soda Is Still Good! Click Here To See How)
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1/2 teaspoon baking soda
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1/2 teaspoon Salt
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8th tablespoon butter (1 stick), melted
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1 Cup sugar
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2 big eggs
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1 1/2 cups unadorned sour cream
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2 tablespoon milk
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1 teaspoon vanilla extract
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1 teaspoon Lemon peel
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1 1/2 cups blueberries, fresh or frozen (see recipe note)
method
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Preheat the oven and prepare the muffin tin:
Preheat your oven to 400°F with a rack on the bottom center. Using a standard 12-cavity muffin tin, place a muffin liner in each cavity, or if you don’t have muffin liners, grease the inside of the muffin tin cavities with vegetable oil or butter.
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Mix berries with flour:
Put the blueberries in a bowl. Sprinkle 1 tablespoon flour on top and toss gently to coat. (The flour keeps the blueberries from sinking into the muffin as it bakes.)
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Mix the dry ingredients:
In a mixing bowl, whisk together the dry ingredients – flour, baking soda, baking powder, and salt.
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Mix the wet ingredients separately:
In a large mixing bowl, combine sour cream, sugar, eggs, milk, melted butter, lemon zest, and vanilla (the wet ingredients). Whisk together until smooth.
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Make the dough:
Add one-third of the dry ingredients to the butter/sugar/egg mixture and mix until just incorporated. Don’t overmix!
Carefully fold the blueberries into the mixture.
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Portion muffins:
Divide the batter evenly among the cups. You have to fill them very high to use all of the batter in 12 muffins, which is fine. You won’t spill. If you still have too much batter, start filling another mold.
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Bake muffins:
Place the muffins in the oven and bake at 200F for about 20 minutes until the muffins are golden brown. (If the muffins are getting too brown, cover with foil.) Test with a bamboo skewer to make sure the center of the muffins is done.
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Cool and serve:
Let the muffins cool in the muffin tin for 2 to 3 minutes, then remove them from the tin. Allow to cool for another 10 minutes before eating.
| nutritional information (per serving) | |
|---|---|
| 309 | calories |
| 14g | Fat |
| 41g | carbohydrates |
| 5g | protein |
