Blueberry Muffins
Start your day right with these fluffy, moist, and bursting-with-berries Blueberry Muffins! Perfectly sweet and soft, they’re the ultimate breakfast or snack treat your whole family will love. Easy, reliable, and packed with juicy blueberries in every bite!
Oh, summer…why are you saying goodbye? I miss you already! I feel the fall chill each morning when I wake up but I am still holding out for an Indian summer.
I read on Facebook or was it Pinterest, I don’t know…one of those. It said that we should arrest summer for speeding! I say yeah, lock it up, throw the keys away so summer stays forever.
Sorry, am speaking as a Manilena here – from the Philippines – where it seems to be summer all through the year.
I am truly going to miss all the sunny bright days of summer, no matter how hot they can get!
For my homage to summer, here’s my tot’s favorite – blueberry muffins. I essentially used my from-scratch blueberry cake batter here. What came out is a really moist, cakey and delicious muffin with a little crunch on top.
This is why I wish summer won’t leave us. Oh well, I can still eat my muffins….
Let me go grab one!
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NOTES on INGREDIENTS for Blueberry Muffins.
- Flour – all-purpose or plain flour
- Sugar – you can use either white or brown sugar or a mix of the two for better muffin color.
- Baking Powder
- Salt
- Eggs – bring to room temperature.
- Sour Cream – use plain yogurt as substitute
- Olive Oil – use only the light or the fruity version or replace it with plain vegetable oil.
- Vanilla Extract
- Fresh or Frozen Blueberries
How do you make Blueberry Muffins?
Preheat oven to 375F. Line your muffin pan with paper cups.
In a large mixing bowl, combine all the dry ingredients. Set aside. In another bowl, mix all the wet ingredients (eggs, sour cream, oil, and vanilla). Pour the wet ingredients into the dry. Mix.
I use a spatula to fold in the flour and mix everything together but you can also use a whisk. The batter should be thick. Fold in the berries.
Divide evenly among the 12 muffin cups. I use a large ice cream scooper for this. So handy! A full scoop per cup is about right. There is enough batter (nearly full) for each cup, sufficient to give your muffin a nice dome.
Bake for about 18-20 minutes or until a tester comes out clean. Remove from the oven and after about 8-10 minutes (when it’s cool enough to handle) transfer to a wire rack to cool completely. Enjoy!
Tips and Tricks:
I suggest using either all brown sugar or 1 cup brown and half cup white sugar. It will make the batter look brownish but you have a nicer-looking muffin. If you use all white sugar, the muffins will look rather pale. The brown sugar gives the muffins a better color. See below the color of the muffin when you use more brown sugar than white. Lovely, isn’t it?
Blueberry Muffins
Ingredients
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 ⅓ cups sugar, you can use either white or brown or a mix of the two
- 1 cup (8 oz) sour cream, use yogurt as substitute for a healthier version
- ½ cup olive oil, (if using olive oil use only the light or the fruity version or substitute with plain vegetable oil)
- 1 tsp vanilla extract
- 1⅓ cups fresh or frozen blueberries, sometimes I add a little more if I have a lot of berries
Instructions
- Preheat oven to 375F. Line your muffin pan with paper cups.
- In a large mixing bowl, combine all the dry ingredients – flour, baking powder, and salt. Set aside.
- In another bowl, mix all the wet ingredients (eggs, sugar, sour cream, oil and vanilla).
- Pour the wet ingredients into the dry. Mix. I use a spatula to fold in the flour and mix everything together but you can also use a whisk. The batter should be thick.
- Fold in the berries.
- Divide evenly among the 12 muffin cups. I use a large ice cream scooper for this. So handy! A full scoop per cup is about right. There is enough batter (nearly full) for each cup, sufficient to give your muffin a nice dome. Sprinkle generously with granulated sugar (optional, but it will give the muffins a bakery-style look).
- Bake for about 18-20 minutes or until a tester comes out clean. Remove from the oven and after about 8-10 minutes (when it’s cool enough to handle) transfer to a wire rack to cool completely. Enjoy!
Notes
Nutrition
Create in me a clean heart, O God, and renew a right spirit within me. (Psalm 51:10)
Last updated on June 14th, 2025 at 07:45 pm
Made this yesterday and it was a big hit! Muffin was moist and soft. I used frozen blueberries and they turned out well!
Just like your Bundt cake recipe and I must say it was delicious. Baking these today for my grown grandsons.
Yes, this is the muffin version of the blueberry bundt cake. So glad you liked it and hope your grandsons, too! Thank you!