Description
These blueberry muffins are soft, moist, and packed with fresh blueberries. Perfect for mornings when you want something homemade but easy. Try baking a batch this week and let me know how yours turn out.
Ingredients
Units
Scale
- 180 g unsalted butter, room temp
- 300 g sugar
- 3 large eggs, room temp
- 1 1/2 tsp vanilla extract
- 225 g sour cream
- 60 ml milk
- 350 g flour (plus 1 tbsp extra for tossing berries)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 300 g Fresh blueberries
Instructions
- Preheat oven to 180°C / 350°F.
- Line a muffin tin with 12 cases.
- Beat butter and sugar until light and fluffy, 4–5 minutes.
- Add eggs one at a time.
- Mix in vanilla, sour cream, and milk.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Toss blueberries with 1 tbsp flour to prevent them from sinking.
- On low speed, add dry ingredients to wet until just blended. Don’t overmix.
- Fold in blueberries gently.
- Divide batter into muffin cases, filling slightly above the rim.
- Bake 25–30 minutes, until golden brown and a skewer comes out clean.
- Cool in the tin 5 minutes, then transfer to a wire rack.
Notes
Prepared, tried, and tested by Joy
