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–+ servings

Blueberry Muffins

Manila Spoon
Fluffy, moist and deliciously good, these blueberry muffins are loaded with juicy blueberries in every bite!
4.92 from 25 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 pieces
Calories 299 kcal

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 400F/200C. 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.
  • 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

TIPS & TRICKS
Use 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 golden-hued muffin. If you use all white sugar, the muffins will look rather pale. The brown sugar gives the muffins a better color. 
Use yogurt instead of sour cream as a substitute for a healthier version.
If using olive oil use only the light or the fruity version or substitute with plain vegetable oil.
You can press a few extra berries on top of the muffin (before baking) for a prettier look.
 

Nutrition

Calories: 299kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 44mgSodium: 176mgPotassium: 63mgFiber: 1gSugar: 25gVitamin A: 172IUVitamin C: 2mgCalcium: 67mgIron: 1mg
Keyword blueberry muffins, blueberry muffins with sour cream, blueberry muffins with yogurt, how to make blueberry muffins
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