Blueberry Muffins
Stop searching and taste these amazing Blueberry Muffins! Bursting with fresh plump blueberries bite after bite, this recipe is a keeper!
Have you ever bit into a muffin with high hopes of being moist and delicious and loaded with goodness on the inside, and then been let down by something dry and bland? These banana nut muffins have been my answer to that problem for years, but not I’ve found my other muffin love! These easy blueberry muffins are going to burst you into muffin heaven and you will never be let down again.
These truly are the best blueberry muffins you will sink your teeth into and whether you think of them as something just for breakfast, you will find yourself having one at any hour of the day. This blueberry muffin recipe from scratch is simple to bake up and will make 12 oversized muffins no one can resist.
BLUEBERRY MUFFINS
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Breakfast is a big deal in our family so if you are looking for some options to go along with your blueberry muffins you may want to try this tater tot casserole, strawberry detox water, or avocado toast with egg. Both would be perfect with your easy blueberry muffin recipe.
Can you put fresh blueberries in muffins?
YES! I highly recommend using fresh blueberries and although they may be a bit pricier than frozen blueberries they taste so delicious and really give your muffins that homemade bakery taste.
How do you stop blueberries sinking in muffins?
Blueberries can often sink in your muffin batter because it is too thin and the blueberries have more weight to them, causing them to sink to the bottom.
If you place your blueberries in a separate bowl before folding them into your batter and gently mix them with a couple of tablespoons of flour this will help prevent them from sinking.
How to make Blueberry Muffins
- Preheat oven to 400 degrees and spray a 12 cup muffin tin with nonstick cooking spray or place a liner in each cup and set aside.
- In a medium bowl sift flour, baking powder, cinnamon, and salt, set aside.
- In a large bowl combine butter, sugar, and brown sugar and beat using an electric mixer until mixture becomes light, about 2-3 minutes. Add in an egg, egg yolks, and vanilla extract and beat until combined.
- In a large measuring cup whisk together sour cream and milk and set aside. Place blueberries in a medium mixing bowl and add 2 tablespoons of flour and gently stir to coat.
- In small amounts, beginning with your flour mixture and alternating with the milk/sour cream mixture pour one at a time into sugar mixture, mixing each time with electric mixer on low until combined, don’t over mix. Fold in the coated blueberries by hand and place equal amounts into each muffin cup and sprinkle the tops with a little sugar. Bake for 28 minutes. Allow to cool about 5 minutes before removing from the muffin tin.
Why didn’t my blueberry muffins rise?
Blueberry muffins are meant to bake quickly and rise in a hot oven, so if you don’t properly preheat your oven to the correct temperature they may not rise and have that pretty domed muffin look.
Need more blueberry goodness in your life? Try these recipes!
- Blueberry Dump Cake
- Blueberry Fluff
- Blueberry Vanilla Protein Waffles
- Blueberry Mojitos
- Blueberry Buttermilk Coffee Cake
- More breakfast recipes…
Tools used to make this Blueberry Muffins recipe
Muffin Tin: Muffin tins are great for all kind of baked goods! I use mine for muffins, cupcakes, appetizers, and egg cups!
Mixing Bowls: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!
Hand Mixer: While I love my stand mixer, this handheld mixer is perfect for smaller recipes and when I need just a quick mix.
Blueberry Muffins
Ingredients
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 6 Tbsp unsalted butter at room temperature
- 1 cup granulated sugar
- ⅓ cup brown sugar packed
- 1 large egg
- 2 large egg yolks at room temperature
- 2 teaspoons vanilla extract
- ¾ cup whole milk
- ⅓ cup sour cream full fat, at room temperature
- 2 ½ cups blueberries
- 2 Tbsp all-purpose flour
- granulated sugar to garnish
Instructions
- Preheat oven to 400 degrees and spray a 12-cup muffin tin with nonstick cooking spray or place a liner in each cup and set aside.
- In a medium bowl sift 3 cups flour, baking powder, cinnamon, and salt; set aside.
- In a large bowl combine butter, sugar, and brown sugar and beat using an electric mixer until mixture becomes light, about 2-3 minutes. Add in the egg, egg yolks, and vanilla extract and beat until combined.
- In a large measuring cup whisk together sour cream and milk and set aside. Place blueberries in a medium mixing bowl and add 2 tablespoons of flour and gently stir to coat.
- In small amounts, beginning with your flour mixture and alternating with the milk/sour cream mixture, pour one at a time into sugar mixture, mixing each time with electric mixer on low until combined, don't over mix. Fold in the coated blueberries by hand.
- Place equal amounts of batter into each muffin cup and sprinkle the tops with a little sugar. Bake for 28 minutes. Allow to cool about 5 minutes before removing from the muffin tin to cool completely.
Nutrition
