Blueberry muffins are one of my husband’s favorite breakfast treats. I think our 2 year old is quickly following in his footsteps. As I was making these he caught a glimpse and proclaimed “CAKE!”. Between the two of them, I barely had time to snap any photos. They scarfed down half of them within 15 minutes!
The hunt for the perfect blueberry muffin
I’ve tried a lot of different muffin recipes over the years. I scoured Pinterest, saving pin after pin, in search of the perfect muffin. But alas, they’d all be too dense or too dry so I would move on and find a new recipe. Eventually I got tired of searching and decided to just “wing it”. After a few trial and error runs I managed to come up with a recipe that I was happy with. I lowered the amount of flour used and added sour cream to the mix which resulted in muffins that are light, moist and bursting with blueberry flavor!
How to make the best blueberry muffins ever!
These muffins are not only delicious, they are super easy to make too! Simply combine the dry ingredients in one bowl then mix the wet ingredients in another. Add the dry to the wet then dump in the blueberries. Scoop the batter into your muffin tin and bake till they’re golden! Store any left over muffins in a an airtight container.
Blueberry Muffins
These muffins are light, moist and bursting with blueberries! A family favorite that disappears in minutes!
Ingredients
- 1 and 1/2 cups all purpose flour
- 1/4 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 3/4 cups sugar
- 1 egg
- 1/2 cup sour cream
- 1/2 vegetable oil
- 1/2 milk
- 2 tsp vanilla
- 1 cup frozen wild blueberries
Instructions
Preheat oven to 400°F
Spray a muffin tin with cooking spray, or line with cupcake liners
Combine flour, salt, baking soda and baking powder. Set aside.
In a large bowl, mix sugar, egg, sour cream, vegetable oil, milk and vanilla until well blended.
Add the dry ingredients to the wet mixture 1/3 at time. Once all of the dry ingredients have been added and are well combined, stir in the blueberries.
Spoon batter into prepared tin. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
Enjoy!
Notes
I use frozen blueberries in this recipe because I like the smaller wild berries. I can't find them fresh where I live. Feel free to add fresh berries to your muffins! Just dust them in flour before adding to the batter to help keep them from sinking.
