introduction
These blueberry muffins are moist, simple, and easy to make. They have a tall crown and a soft crumb. They are great for breakfast, snacks, or to share.
why make this recipe
This recipe is quick and uses common ingredients. The muffins stay moist because of the sour cream or yogurt. They bake up with a nice top and bright blueberries. Kids and adults like them.
how to make The Best Blueberry Muffins Ever
Follow the simple steps below. Do not overmix the batter. Fold the sour cream and blueberries in gently so the muffins stay light.
Ingredients :
- 2/3 cup white sugar
- 1 large egg
- 1/2 cup vegetable oil OR melted butter
- 1/3 cup milk
- 1 teaspoon vanilla
- 1 1/4 cup all-purpose flour (or this gluten free mix)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream (you can sub yogurt)
- 1 cup blueberries
- About 1 tablespoon white sugar for the top (optional)
Directions :
- Preheat oven to 375ºF. You may want to lightly grease your muffin tin so that the crown of the muffin doesn’t stick to the pan (I didn’t though). Place eight muffin liners in the pan.
- Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined.
- Add the flour, baking powder and salt. I stir the baking powder and salt into the flour right on top of the wet ingredients so I don’t have to get out another bowl. Once the baking powder and salt are pretty well distributed in the flour, stir them into the wet ingredients until combined. Don’t over-mix. Just stir until it’s no longer lumpy.
- Stir in the sour cream just until well distributed. Fold in the blueberries (I left about half for the top so some would be visible on the crown of the muffin).
- Evenly distribute the batter in the muffin tin. If you are making 8 high crowned muffins, you will be filling them all the way to the top. If you want to make shorter muffins you could probably fill 12. If you saved some berries for the top, sprinkle them on and press them in lightly. Sprinkle the tops with the 1 tablespoon of sugar if you want.
- Bake muffins for about 25 minutes. If you’re using frozen berries it will take about 5 minutes longer. Also depending on how many muffins you decided to make, it will also take a shorter time. Just make sure you get them out as soon as a toothpick comes out clean.
- You can also make maybe 3 or 4 giant muffins in a jumbo muffin tin. If you do, bake them at 350ºF for maybe about 40 minutes.
- I like to put them in a sealed container while they’re still warm so the stay really moist. That’s assuming they aren’t eaten right out of the pan though.
{Always add 
tag before FAQ.}
how to serve The Best Blueberry Muffins Ever
Serve warm or at room temperature. They are good plain, with a little butter, or with jam. They pair well with coffee, tea, or milk.
how to store The Best Blueberry Muffins Ever
Cool completely. Store in a sealed container at room temperature for 2 days. For longer storage, freeze in a zip bag for up to 2 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.
tips to make The Best Blueberry Muffins Ever
- Do not overmix the batter. Mix until lumps are mostly gone.
- Use sour cream or plain yogurt for moist muffins.
- If blueberries are frozen, do not thaw them. Toss them in a little flour to keep them from sinking.
- Fill the cups to the top for tall crowns.
- A toothpick should come out clean or with a few crumbs when done.
variation (if any)
- Lemon zest: Add 1 teaspoon lemon zest to the batter for a bright flavor.
- Streusel top: Mix 2 tablespoons flour, 1 tablespoon sugar, and 1 tablespoon cold butter to make a crumble. Sprinkle on top before baking.
- Whole wheat: Replace half the flour with whole wheat flour for a nuttier taste.
- Gluten-free: Use the noted gluten free mix in the ingredients.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Do not thaw them. They may need about 5 extra minutes in the oven.
Q: Can I make more than 8 muffins?
A: Yes. If you fill 12 cups they will be shorter and bake faster. Watch them and test with a toothpick.
Q: Can I use milk substitutes?
A: Yes. Use any milk or non-dairy milk you like.
Q: How do I know when muffins are done?
A: A toothpick inserted in the center should come out clean or with a few crumbs. Tops should be golden.
Q: Can I bake jumbo muffins?
A: Yes. Use a jumbo tin and bake at 350ºF for about 40 minutes.
Conclusion
These muffins are a simple, reliable recipe you can make at home. For another clear recipe and tips, see Blueberry Muffins – Culinary Hill. For a trusted recipe with step photos, check The Best Blueberry Muffins EVER – Broma Bakery.