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Blueberry Muffin Recipe

Blueberry Muffins Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 275
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 1/2 cup full-fat sour cream
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (do not thaw)
  • Turbinado sugar, for topping

Method
 

  1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin. Whisk flour, sugar, baking powder, and salt in a large bowl.
  2. In a medium bowl, whisk melted butter, eggs, milk, sour cream, and vanilla until smooth.
  3. Pour wet ingredients into dry and fold gently until a few flour streaks remain. Add blueberries and fold just until distributed.
  4. Divide batter evenly among liners, filling them nearly to the top. Sprinkle turbinado sugar generously over each.
  5. Bake 18 to 22 minutes until a toothpick comes out clean. Cool 5 minutes in the tin, then remove and serve warm or at room temperature.

Notes

Frozen blueberries go straight into the batter without thawing to keep the color and texture just right. A quick 10-second microwave zap brings back that fresh-baked warmth any time of day.