Blueberry Muffins

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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!

Blueberry muffin on the muffin pan.

Why You’ll Love This Recipe

Ingredients Note

Labeled ingredients on the table.
  • 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 400ยฐF (205ยฐC). 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).

Muffin pan filled with blueberries and muffins.

Bake muffins at 400ยฐF (205ยฐC) 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 ยพ 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.
Blueberry muffins in the muffin pan.

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Recipe FAQs

How to store Muffins?

Store Blueberry Muffins for 2 days at room temperature in an air-tight container.

Can I freeze Blueberry Muffins?

Yes, freeze blueberry muffins for 3 months.

Can I use frozen blueberries for Muffins?

Yes, you can use frozen blueberries in this recipe. Just do not defrost them. And increase the baking time by 10 minutes.ย 

Can I make Blueberry Muffins gluten-free?

Yes, replace all-purpose flour with gluten-free flour.

Stock of blueberry muffins.

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 muffin on the muffin pan.

Blueberry Muffins

Marina Voronkov
These Blueberry Muffins are so soft and moist. They are perfect for breakfast or a snack. You will love this recipe!
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 muffins
Calories 166 kcal

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 ยฝ cups) of all-purpose flour
  • 113 gr (8 Tablespoon or 1 stick) unsalted butter, melted
  • 454 gr (16 oz or 1 ยฝ cup) sour creamย 
  • 1 Tablespoon baking powder
  • ยฝ 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 400ยฐF (205ยฐC).
  • Line a muffin/cupcake tin with cupcake liners. Or you can use the Silpat Classic Muffin Tray.ย 
  • In a medium bowl, mix flour, baking soda, baking powder, and salt. Sift and set aside.ย 
  • 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.ย 
  • 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.ย 
  • Using an ice cream scoop, evenly distribute the batter equally among the cups (I use a kitchen scale for that).
  • Bake at 400ยฐF (205ยฐC) for 20-25 minutes or until golden brown.ย 
  • Remove muffins from the tin and cool on a wire rack until room temperature, and enjoy!

Notes

All ingredients must be at room temperature.

Nutrition

Serving: 1muffinCalories: 166kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 118mgPotassium: 57mgFiber: 1gSugar: 11gVitamin A: 264IUVitamin C: 2mgCalcium: 55mgIron: 1mg
Tried this recipe?Mention @everything_marina or tag #everythingmarina!
5 from 1 vote (1 rating without comment)

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