Description
These Ultimate Moist & Flavorful Blueberry Muffins are a breakfast delight. Bursting with juicy blueberries and a tender crumb, these bakery-style muffins are sure to become a favorite. The addition of sour cream makes them incredibly moist, while a sprinkle of coarse sugar on top adds a sweet crunch.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1 tablespoon flour (for tossing with blueberries)
- Optional coarse sugar for topping
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin.
- Mix dry ingredients: In a bowl, whisk together the dry ingredients.
- Combine wet ingredients: In another bowl, mix the melted butter, sour cream, eggs, and vanilla.
- Combine wet and dry: Gently mix the wet ingredients into the dry ingredients until just combined.
- Add blueberries: Toss blueberries with flour, then fold into the batter.
- Bake: Fill muffin cups and bake for 20–25 minutes until golden.
- Cool: Let muffins cool before serving.
Notes
- For extra height, let the batter rest in the muffin tin for 5–10 minutes before baking.
- You can substitute Greek yogurt for sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
