The Best Blueberry Muffins
This quick and easy blueberry muffin recipe has been tested over and over again for the perfect blueberry muffins every time. They're fluffy and moist in the center with golden muffin tops and filled with so many juicy berries.
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 35 minutes
Servings 12 muffins
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , softened
- 1 cup white sugar
- 2 large eggs*
- 2 teaspoons vanilla extract
- 1/2 cup sour cream*
- 1/3 cup milk*
- 2 cups blueberries**
- 2 tablespoons coarse sugar , optional
Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
Whisk together the flour, baking powder, baking soda & salt in a medium bowl.
In a large bowl beat the butter and sugar until fluffy (about 2 minutes).
Beat in the eggs 1 at a time followed by the vanilla extract.
Using a large rubber spatula, stir in the sour cream followed by about 1/2 of the flour mixture.
Then stir in the milk, followed by the rest of the flour mixture. The batter should be thick.
Carefully fold in the blueberries.
Spoon the batter into the prepared muffin pan, filling each muffin cavity to the top (about 1/4 - 1/3 cup batter). Optionally, sprinkle each muffin with a little coarse sugar.
Bake in the preheated oven for 16-20 minutes or until the tops are golden and an inserted toothpick comes out clean (except for blueberry juice).
*Room temperature ingredients preferred.
**Use fresh or frozen blueberries. If using frozen, do not thaw. Toss frozen berries in 2 teaspoons of flour before folding them into the batter.