Blueberry Muffins
These blueberry muffins with sour cream or Greek yogurt are ultra-moist, fluffy, and packed with juicy blueberries. Using frozen blueberries enhances color and flavor. Perfect for breakfast, snacks, or brunch, this easy homemade muffin recipe is a must-try!
Ingredients
- 1 3/4 cups 220g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup 115g unsalted butter, melted and slightly cooled
- 3/4 cup 150g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup 180g sour cream (or plain Greek yogurt)
- 1 1/4 cups 190g frozen blueberries (do not thaw)
- 1 tbsp flour to toss with blueberries
- Optional: coarse sugar for topping
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Prepare wet ingredients. In a large mixing bowl, whisk the melted butter and sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla and sour cream (or yogurt) until fully combined.
- Combine wet and dry. Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
- Toss blueberries. In a small bowl, toss frozen blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
- Fill muffin cups. Divide the batter evenly among the muffin cups, filling them about 3/4 full. Sprinkle with coarse sugar if desired.
- Bake. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and enjoy. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.