The Best Blueberry Muffins Ever
Moist, tender crumb bursts with juicy blueberries and a subtly tangy flavor from sour cream. Topped with a sweet, sugary crust, these muffins are perfect for breakfast or a sweet snack. Enjoy the vanilla aroma and vibrant berry taste in every bite.
Servings: 8 servings
Calories: 290kcal
Ingredients
- 2/3 cup white sugar
- 1 large egg
- 1/2 cup vegetable oil or melted butter
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup fresh or frozen blueberries
- 1 tablespoon white sugar (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C)
- Lightly grease a muffin tin and place eight liners
- Combine 2/3 cup sugar, 1 egg, 1/2 cup vegetable oil or melted butter, 1/3 cup milk, and 1 tsp vanilla extract in a large bowl
- Sift together 1 1/4 cups flour, 1 tsp baking powder, and 1/4 tsp salt; add to wet ingredients and stir until just combined
- Stir in 1/2 cup sour cream or Greek yogurt until evenly distributed
- Fold in blueberries gently to avoid mashing
- Divide batter evenly into muffin cups, fill to the top, and sprinkle 1 tbsp sugar for topping (optional)
- Bake for 25 minutes (20 minutes if using frozen berries) until golden and a toothpick inserted comes out clean
Notes
For Greek yogurt: use a wooden spoon to avoid curdling
Freeze unbaked muffins on a tray before storing in a bag for later baking
Store in an airtight container for up to 5 days; freeze for 2-3 months
Freeze unbaked muffins on a tray before storing in a bag for later baking
Store in an airtight container for up to 5 days; freeze for 2-3 months