Description
Indulge in the ultimate moist and flavorful blueberry muffins with a bakery-style appeal. These muffins are bursting with juicy blueberries and have a tender crumb that makes them perfect for breakfast or as a snack.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ¼ cup whole milk
- 2 teaspoons vanilla extract
Additional:
- 1 ½ cups fresh or frozen blueberries, tossed with 1 teaspoon flour
- Coarse sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or nonstick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, mix melted butter and sugar. Add eggs one at a time, then incorporate sour cream, milk, and vanilla.
- Combine Wet and Dry Mixtures: Gently fold dry ingredients into the wet mixture until just combined.
- Add Blueberries: Carefully fold in blueberries without crushing them.
- Bake: Fill muffin cups, sprinkle with coarse sugar, and bake for 18–22 minutes until a toothpick comes out clean.
- Cool and Enjoy: Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For taller muffin tops, let the batter rest in the pan for 10 minutes before baking.
- Use frozen blueberries directly without thawing.
- Greek yogurt can be a substitute for sour cream.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
