The Best Blueberry Muffins

Is there anything better than the smell of freshly baked blueberry muffins filling your kitchen? These blueberry muffins are soft, moist, and loaded with juicy blueberries, making them the perfect treat for breakfast, brunch, or an afternoon snack.

Ingredients

• 12 Tbsp. Butter (softened)
• 1 1/2 C. Sugar
• 3 Large Eggs
• 1 1/2 tsp. Vanilla Extract
• 1 C. Sour Cream
• 1/4 C. Milk
• 2 1/2 C. Flour
• 2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/2 tsp. Salt
• 1 Pint Blueberries

Tips for the Best Blueberry Muffins

• Use Fresh or Frozen Blueberries – If using frozen, do not thaw them before adding to the batter.
• Toss Blueberries in Flour – This helps prevent them from sinking to the bottom.
• Add a Streusel Topping – Sprinkle a mix of sugar, flour, and butter on top before baking for extra crunch!
• Store for Later – Keep muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Blueberry Muffins

Recipe by zoeybohnenstinglDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

23

minutes

Calories

250

kcal

Ingredients

• 12 Tbsp. Butter

• 1 1/2 C. Sugar

• 3 Large Eggs

• 1 1/2 tsp. Vanilla Extract

• 1 C. Sour Cream

• 1/4 C. Milk

• 2 1/2 C. Flour

• 2 tsp. Baking Powder

• 1/2 tsp. Baking Soda

• 1/2 tsp. Salt

• 1 Pint Blueberries

Directions

• Preheat oven to 350 degrees F. Place 16 paper liners in muffin pans
• Cream butter and sugar , In a large mixing bowl, beat the butter and sugar together until light and fluffy.
• Add eggs and vanilla , Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Add the sour cream and milk, mixing until well combined.
• Combine dry ingredients , In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Mix wet and dry ingredients , Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
• Fold in blueberries, Gently fold in the blueberries with a spatula to avoid crushing them. Divide the batter evenly among the 16 muffin liners,
• Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and enjoy