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The Best Blueberry Muffins

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These easy blueberry muffins mix together quickly for a perfect morning treat. Soft and tender from sour cream and bursting with blueberries (use fresh or frozen!), these muffins have been a long-time family favorite.
Course Dessert
Cuisine American
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 12 muffins
Calories 236
Author Michelle

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter, melted and cooled slightly (2 ounces )
  • cups sour cream
  • cups frozen or fresh blueberries

Instructions

  • Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
  • Whisk the flour, baking powder and salt in a large bowl untill combined.
  • Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 additions, whisking gently to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
  • Add the blueberries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the blueberries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.
  • Divide the batter among the muffin cups (a large cookie scoop works great for this!). Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Notes

  • Sour cream: You can substitute buttermilk or plain yogurt for the sour cream.
  • Blueberries: Frozen blueberries can be used; no need to thaw them or alter the recipe.
  • Flavors & toppings: See suggested combinations and instructions in post above.
  • Equipment recommendations: My muffin pan / Another muffin pan / Paper liners / Large cookie scoop
  • Mini muffins: This recipe will yield 24 mini muffins; bake for 10 to 14 minutes.
  • Quick bread: You can use this batter to bake a blueberry quick bread. Spread it in a 9x5-inch loaf pan and bake for 55 to 60 minutes.
  • Storage: Store the muffins in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
  • Freezing: Once completely cool, the muffins can be wrapped in plastic wrap and transferred to an airtight container or zip-top bag and frozen for up to 3 months. Thaw at room temperature.

Nutrition

Calories: 236kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 123mg | Potassium: 176mg | Fiber: 1g | Sugar: 19g | Vitamin A: 295IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1.2mg