Blueberry Muffins
The ultimate comfort food, Blueberry Muffins are soft, fluffy, and bursting with juicy berries. Perfect for breakfast or a snack, these easy-to-make muffins will satisfy your cravings for something sweet and wholesome. Bake a batch today and indulge in their delightful taste!
Equipment
- Baking Sheet
- Oven
- Mixing Bowl
- Whisk
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 large Egg
- 1 cup Granulated sugar
- 4 tablespoons Unsalted butter
- 1.25 cups Sour cream
- 1.5 cups Blueberries Fresh or frozen works great.
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a standard 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt until combined.
- In a separate medium bowl, whisk the egg until light-colored. Add granulated sugar and whisk until thick.
- Add the melted butter to the mixture in two additions, whisking gently each time.
- Incorporate the sour cream in two additions, whisking just until combined.
- Add the blueberries to the dry ingredients and gently toss to coat.
- Pour the sour cream mixture into the dry ingredients and fold gently until combined.
- Divide the batter into the muffin cups and bake for 25 to 30 minutes.
- Remove from the oven and cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Tip 1: Substitute sour cream with buttermilk for a lighter muffin.
- Tip 2: You can use frozen blueberries without thawing.
- Tip 3: This batter can also be baked as a quick bread.
- Tip 4: Store muffins in an airtight container for up to 4 days.
- Tip 5: For mini muffins, bake for about 10 to 14 minutes.