The Best Blueberry Muffins
User Reviews
4.7
The Best Blueberry Muffins
Description
The Best Blueberry Muffins recipe blends all-purpose flour, baking powder, salt, egg, sugar, melted butter, and sour cream to create a thick batter that supports blueberries without sinking. The use of sour cream adds moisture and slight acidity, resulting in a tender crumb and subtle tang that balances the sweetness from blueberries and sugar.
Blueberries, fresh or frozen, are incorporated with gentle folding to avoid crushing, preserving their whole texture after baking. The muffins are baked at 350°F until golden with a light crust. This method produces a soft, moist interior punctuated by juicy fruit pockets.
These muffins are versatile as a breakfast treat or snack. Serving with coffee or tea complements the balanced sweetness and tang. The recipe also adapts to mini muffins or quick bread with adjusted baking times and pans.
According to notes, substitution of sour cream with buttermilk or plain yogurt is possible, and frozen blueberries may be used without thawing. The muffins store up to a week refrigerated or can be frozen for longer.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 cup granulated sugar
- 4 tablespoons butter 2 ounces, unsalted, melted and cooled slightly
- 1¼ cups sour cream
- 1½ cups blueberries frozen or fresh
Instructions
- Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
- Whisk the flour, baking powder and salt in a large bowl untill combined.
- Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 additions, whisking gently to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
- Add the blueberries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the blueberries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.
- Divide the batter among the muffin cups (a large cookie scoop works great for this!). Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Notes
- Sour cream can be replaced with buttermilk or plain yogurt without altering texture significantly.
- Frozen blueberries can be added directly from frozen; no need to thaw.
- The recipe yields 24 mini muffins if divided accordingly, baking 10 to 14 minutes.
- You can bake this batter as a quick bread in a 9x5-inch loaf pan for 55 to 60 minutes.
- Muffins keep well stored airtight at room temperature for up to 4 days, or refrigerate up to 1 week; they freeze well for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 123mg | 5% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 77mg | 8% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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