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Blueberry Muffins

Soft, fluffy blueberry muffins bursting with juicy blueberries, perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 2/3 cup sour cream or plain yogurt Both options work well.
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
Blueberries
  • 2 cups fresh or frozen blueberries If using frozen blueberries, toss them in flour before adding.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the sour cream (or yogurt), eggs, oil, and vanilla extract. Mix until smooth.
  4. Add the wet ingredients to the dry ingredients, stirring just until combined—do not overmix.
  5. Gently fold in the blueberries, saving a few to place on top of the muffins.
  6. Divide the batter evenly between the muffin cups, filling each about 3/4 full. Top with the reserved blueberries.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  2. Cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for a week. Freeze for up to 3 months to extend shelf life. Enjoy them warm with butter or alongside coffee.