Description
Indulge in these ultimate moist and flavorful blueberry muffins that are perfect for breakfast or a snack. Bursting with juicy blueberries, these bakery-style muffins are easy to make and sure to become a family favorite.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 cup sour cream or plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoon flour (for tossing blueberries)
Optional Topping:
- 2 tablespoons coarse sugar or turbinado sugar
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and prepare muffin tin.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Prepare Wet Ingredients: Cream butter with sugars, then add eggs, sour cream, and vanilla.
- Combine Mixtures: Gently fold in dry ingredients until just combined. Toss blueberries with flour and fold into batter.
- Bake: Fill muffin cups, sprinkle with sugar, and bake for 20–24 minutes until golden.
- Cool and Serve: Let muffins cool in the pan before transferring to a wire rack.
Notes
- For extra flavor, add a teaspoon of lemon zest to the batter.
- These muffins stay moist for days and freeze beautifully. To reheat, warm in the microwave for 15–20 seconds.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 15g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
