Blueberry Muffins
These Blueberry muffins are so soft and moist. They are perfect for breakfast or snack. You will love this recipe!
Servings 24 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!