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Freshly baked blueberry muffins on a cooling rack

Blueberry Muffins

Delightfully soft and fluffy blueberry muffins that combine sweetness and moisture with bursts of juicy blueberries, perfect for breakfast or an afternoon snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Muffin Batter Ingredients
  • 2/3 cup white sugar
  • 1 large egg Room temperature recommended
  • 1/2 cup vegetable oil OR melted butter Choose one
  • 1/3 cup milk Use room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour (or a gluten-free mix)
  • 1 teaspoon baking powder Make sure it's fresh
  • 1/4 teaspoon salt
  • 1/2 cup sour cream Can be substituted with yogurt
  • 1 cup fresh blueberries Reserve some for topping
  • 1 tablespoon white sugar for the top (optional)

Method
 

Preparation
  1. Preheat your oven to 375ºF and lightly grease your muffin tin or use muffin liners.
  2. In a bowl, combine sugar, egg, oil, milk, and vanilla. Stir until mixed.
  3. Add flour, baking powder, and salt. Mix gently until just combined, don’t over-mix.
  4. Stir in sour cream until evenly distributed, then gently fold in blueberries.
Baking
  1. Distribute the batter evenly among the muffin cups, filling them to the top for tall muffins.
  2. Press reserved blueberries on top and sprinkle with sugar if desired.
  3. Bake for about 25 minutes, or until a toothpick comes out clean.
  4. For frozen blueberries, add about 5 extra minutes to the baking time.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.