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 snack. You will love this recipe!

Blueberry Muffin on the baking muffin pan.

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Why you’ll love this recipe

  • These muffins are loaded with blueberries, like my Blueberry Macarons or Blueberry Fritters.
  • Muffins are soft and moist.
  • This is a basic muffin recipe that can be made with different berries.

How to make this recipe

Preheat the oven to 400oF (205oC). Line a muffin/cupcakes tin with cupcakes liners. Or you can use 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 muffins at 400oF (205oC) for 20-25 minutes or until golden brown. 

Remove muffins from the 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.

blueberry muffins on the table with fresh blueberries on the background.

Expert Tips

  • Fill muffin cups ¾ to top and top each cup with a few blueberries. This way muffins will look so pretty after baking. 
  • 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. 

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 to 10 minutes longer. 

stock of blueberry muffins.

More Delicious Recipes

If you make these Blueberry muffins, please tag me on social media and leave a rating below. I would love to see your creations!

Blueberry Muffins

Blueberry Muffins

Marina
These Blueberry Muffins are so soft and moist. They are perfect for breakfast or 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 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 400oF (205oC).
  • 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 400oF (205oC) for 20-25 minutes or until golden brown. 
  • Remove muffins from 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?Let us know how it was!

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