Simple Blueberry Muffins
Soft, bakery-style blueberry muffins with tall tops and plenty of berries, made with sour cream for a tender crumb.
- Total37 min
- Yield12 muffins
- LevelEasy
Not yet kitchen-tested This recipe is written from established cooking techniques and reviewed for accuracy, but our team hasn't cooked it from these exact instructions yet. How we test recipes
Sour cream gives these muffins a moist, tender crumb and a subtle tang that pairs well with sweet blueberries. Filling the muffin cups nearly to the top is the secret to tall, rounded bakery-style tops.
Like pancakes, muffins are best mixed by hand and only until combined.
Recipe
Simple Blueberry Muffins
Soft, bakery-style blueberry muffins with tall tops and plenty of berries, made with sour cream for a tender crumb.
- Prep time
- 15 min
- Cook time
- 22 min
- Total time
- 37 min
- Yield
- 12 muffins
- Difficulty
- Easy
- Course
- Breakfast
- Cuisine
- American
Ingredients
Scaling changes ingredient amounts only. Cooking times, pan sizes, and temperatures may need adjusting.
Makes: 12 muffins
Instructions
Prepare the pan. Heat the oven to 375°F with a rack in the center. Line a 12-cup muffin pan with paper liners or grease it well.
Mix the dry ingredients. Set aside 1 tablespoon of the flour. In a large bowl, whisk the remaining flour, sugar, baking powder, and salt.
Mix the wet ingredients. In another bowl, whisk the melted butter, eggs, sour cream, milk, and vanilla until smooth.
Combine. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. A few streaks of flour are fine.
Add the berries. Toss the blueberries with the reserved 1 tablespoon flour, then fold them in with a few strokes. The flour coating helps keep them from sinking.
Fill the cups. Divide the batter evenly among the cups. They will be almost full. Sprinkle with coarse sugar, if using.
Bake. Bake for 20 to 24 minutes, until the tops are golden, spring back when lightly pressed, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Add 2 to 3 minutes if using frozen berries.
Cool. Cool in the pan for 5 minutes, then move the muffins to a wire rack.
Recipe Notes
Tips
- Don’t thaw frozen blueberries. Thawed berries bleed into the batter and turn it purple.
- For a crunchy top, sprinkle the batter with a simple crumb of flour, brown sugar, and cold butter before baking.
Substitutions
- Butter: Use 1/2 cup neutral oil for a slightly softer muffin that stays moist longer.
- Berries: Raspberries, chopped strawberries, or diced peaches can replace the blueberries.
Allergens: Contains wheat, milk, and eggs.
Recipe from The Cozy Recipe Kitchen: https://cozy-recipe-kitchen.b-cdn.net/recipe/simple-blueberry-muffins/
Storage and Reheating
Store cooled muffins in an airtight container lined with a paper towel at room temperature for up to 3 days.
Freezing
Freeze cooled muffins in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for 20 to 30 seconds.
Make Ahead
Mix the dry ingredients the night before. Combine with the wet ingredients and bake in the morning.
Troubleshooting
- The berries sank.
- The batter was too thin or the berries weren’t coated in flour. Also avoid overmixing, which thins the batter.
- The tops are flat.
- Fill the cups higher and make sure your baking powder is fresh.
Frequently Asked Questions
Can I make mini muffins?
Yes. Bake mini muffins for about 10 to 13 minutes. Start checking early.
Allergens and Food Safety
Allergens: Contains wheat, milk, and eggs.
Allergen notes are based on the listed ingredients. Always check product labels. See our Disclaimer.
Nutrition Information
We don't publish nutrition facts for this recipe yet. We'd rather share none than share numbers that haven't been calculated with a documented method. Learn more.
Made This Recipe?
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