A traditional blueberry muffin is the perfect choice for breakfast, brunch or snack. It's moist and soft and full of fresh, juicy blueberries. This amazingly tender muffins are very easy to prepare and the ingredients are basic and found in every kitchen.
Warm blueberry muffins fresh from the oven are absolutely heavenly. They are simply delicious and smell incredible. Serve them with butter or a cup of milk and I can assure you will fall in love with them at the first bite!
- 180 g (2 cups) all-purpose flour
- 1 egg, at room temperature
- 60 g (4 tbsp) unsalted butter, melted and cooled slightly
- 300 ml (1 1/4 cup) sour cream
- 200 g (1 cup) sugar
- 1 1/2 cups frozen or fresh blueberries
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Preheat the oven to 350°F. Grease a standard 12-cup muffin tin or line with paper liners and set aside.
- Whisk the egg in a medium bowl until well-combined and light-colored. Add the sugar and whisk vigorously until thick.
- Gently incorporate the melted butter whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine.
- Stiff the flour, baking powder and salt in a medium bowl and stir to combine. Add the blueberries and toss to coat them.
- Add the sour cream composition and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. The batter will be very thick, closer to a cookie dough and small spots of flour may remain.
- Using an ice-cream scoop or a large spoon, divide the batter evenly in the muffin cups. They should be 3/4 full.
- Bake for 25-30 min, or until the muffins become golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove muffins to a wire rack and let them cool for at least 5 minutes.
- Serve them warm or at room temperature.
Tips and Tricks:
- Be careful not to overmix the batter because the muffins will be hard and have a more bread-like constancy.
- Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.