Blueberry Muffins
This post may contain affiliate links.
It is blueberry season! I love to go to local farms and pick fresh blueberries. These Blueberry Muffins are so soft and moist. They are perfect for breakfast or a snack. You will love this recipe!
Table of Contents
Why You’ll Love This Recipe
- These muffins are loaded with blueberries, like my Blueberry Macarons or Blueberry Fritters.
- Muffins are soft and moist, like Pumpkin or Banana Chocolate Chip Muffins.
- This is a basic muffin recipe that can be made with different berries.
Ingredients Note
- Blueberries: Use fresh blueberries.
- Flour: All-purpose flour was used in this recipe.
- Eggs: Large eggs at room temperature.
- Sugar: White granulated sugar.
- Baking powder. Baking soda, Vanilla Extract, and Salt: All these basic baking ingredients are used for texture and taste.
- Butter: Use good-quality melted butter.
- Sour cream: Use room-temperature sour cream.
How to Make This Recipe
Preheat the oven to 400°F (205°C). Line a muffin/cupcake tin with cupcake liners. Or you can use the Silpat Classic Muffin Tray In a medium bowl, mix flour, baking soda, baking powder, and salt. Sift and set aside. In the bowl of a stand mixer, beat together eggs and granulated sugar on high speed for 5 minutes. It should be thick and light in color. Add sour cream, vanilla extract, and melted butter, and mix on low speed just until combined.
Using a hand spatula, add the flour mixture to the batter 1/3 at a time. Leave about 2 tbsp of flour mixture in the mixing bowl, and toss fresh blueberries. Fold the flour-covered blueberries into the batter. Do not overmix, or the muffins can become dense. Using an ice cream scoop, evenly distribute the batter equally among the cups (I use a kitchen scale for that).
Bake muffins at 400°F (205°C) for 20-25 minutes or until golden brown. Remove muffins from the tin and cool on a wire rack until room temperature. Enjoy! I recommend a double or triple recipe when you bake these muffins. They are gone so fast.
Expert Tips
- Fill muffin cups ¾ full and top each cup with a few blueberries. This way, muffins will look so pretty after baking.
- Do not overmix the batter!
- To check if the muffins are ready, simply insert a toothpick into the center of the muffin; it should come out clean without wet dough.
- Blueberries can be replaced with raspberries or other berries to your taste.
My Latest Video
Recipe FAQs
Store Blueberry Muffins for 2 days at room temperature in an air-tight container.
Yes, freeze blueberry muffins for 3 months.
Yes, you can use frozen blueberries in this recipe. Just do not defrost them. And increase the baking time by 10 minutes.
Yes, replace all-purpose flour with gluten-free flour.
If you make these Blueberry Muffins, please tag me on social media and leave a rating below. I would love to see your creations!
Recipe
Blueberry Muffins
Equipment
- 1 stand mixer or electric hand mixer
- 1 muffin/cupcakes tin
Ingredients
- 2 large eggs room temperature
- 200 gr (1 cup) granulated sugar
- 312 gr (2 ½ cups) of all-purpose flour
- 113 gr (8 Tablespoon or 1 stick) unsalted butter, melted
- 454 gr (16 oz or 1 ½ cup) sour cream
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
- 400 gr (2 cups) fresh blueberries
Instructions
How to Make Blueberry Muffins
- Preheat the oven to 400°F (205°C).
- Line a muffin/cupcake tin with cupcake liners. Or you can use the Silpat Classic Muffin Tray.
- In a medium bowl, mix flour, baking soda, baking powder, and salt. Sift and set aside.
- In the bowl of a stand mixer, beat together eggs and granulated sugar on high speed for 5 minutes. It should be thick and light in color.
- Add sour cream, vanilla extract, and melted butter, and mix on low speed just until combined.
- Using a hand spatula, add flour mixture into the batter 1/3 at a time, leave about 2 tbsp of flour mixture in the mixing bowl, and toss fresh blueberries. Fold flour-covered blueberries into the batter. Do not overmix, or muffins can become dense.
- Using an ice cream scoop, evenly distribute the batter equally among the cups (I use a kitchen scale for that).
- Bake at 400°F (205°C) for 20-25 minutes or until golden brown.
- Remove muffins from the tin and cool on a wire rack until room temperature, and enjoy!