Fluffy, moist and deliciously good, these blueberry muffins are loaded 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 in 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.
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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2 cups flour
1 1/3 cups sugar (you can use either white or brown or a mix of the two)*
2 tsp baking powder
1/2 tsp salt
2 large eggs
1 cup / 8 oz sour cream
1/2 cup olive oil (light or the fruity version or plain vegetable oil)
1 tsp vanilla
1 1/3 cups fresh blueberries (sometimes I add a little more if I have a lot of berries)
Preheat oven to 400F/200C. 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!
*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?
Create in me a clean heart, O God, and renew a right spirit within me. (Psalm 51:10)