Blueberry Muffins
It is blueberries 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 snack. You will love this recipe!
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How to make Blueberry Muffins
Preheat the oven to 400oF.
Line a muffin/cupcakes tin with cupcakes liners. Or you can use Silpat Classic Muffin Tray.
In medium bowl mix flour, baking soda, baking powder and salt. Sift and set aside.
In the bowl of 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, mix on low speed just until combine.
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 batter. Do not overmix! or muffins can become dense.
Can I use frozen blueberries for muffins
Yes, you can use frozen blueberries in this recipe. Just do not defrost them. And increase baking time to 10 minutes longer.
Using ice cream scoop, evenly distribute the batter equally among the cups (I use kitchen scale for that).
Tip from Marina: Fill cups ¾ to top and top each cup with a few blueberries. This way muffins will look so pretty after baking.
Bake at 400oF for 20-25 minutes or until golden brown.
Tip form Marina: to check if muffins are ready: simply insert toothpick into center of muffin, it should come out clean without wet dough.
Remove muffins from tin and cool on a wire rack until room temperature and enjoy! I would recommend to double or triple recipe when you bake these muffins. They are gone so fast.
How to store
- 2 days at room temperature
- About a week in the refrigerator
- Up to 3 months in the freezer
If you make these Blueberry muffins, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Pumpkin Muffins
- Blueberry Cheesecake Macarons
- Baked blueberry donuts
- Blueberry No Bake Cheesecake
- Blueberry macarons
- Cranberry Orange Muffins
- Chocolate cupcakes
- Sugared cranberries
- Blueberry Fritters
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
- Preheat the oven to 400F.
- Line a muffin/cupcakes tin with cupcakes liners. Or you can use Silpat Classic Muffin Tray.
- In medium bowl mix flour, baking soda, baking powder and salt. Sift and set aside.
- In the bowl of 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, mix on low speed just until combine.
- 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 batter. Do not overmix or muffins can become dense.
- Using ice cream scoop, evenly distribute the batter equally among the cups (I use kitchen scale for that).
- Bake at 400F for 20-25 minutes or until golden brown.
- Remove muffins from tin and cool on a wire rack until room temperature and enjoy!
