Classic Blueberry Muffins
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To me, there’s nothing more classic than a fresh-baked blueberry muffin for breakfast. These muffins have a moist center, a crispy muffin top, and are quick and simple to make.
🍴 6 Jumbo or 12 Regular Muffins │⏱ Prep Time: ~15 Minutes │⏱ Bake Time: 25-45 Minutes│⏱ Total Time: 40-60 Minutes
Ingredients
2 cups blueberries (I use frozen)
1/2 cup butter
1 cup sugar
3 large eggs
1/4 cup milk of choice
1/4 cup sour cream
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 teaspoon salt
3 teaspoons baking powder
Cooking spray
Equipment
1 jumbo muffin tray or regular muffin tray
6 jumbo silicone muffin liners or 12 regular muffin liners
Mixing bowl or Stand Mixer
Whisk
Measuring Cups
Cooling Rack
Cookie Scoop
Directions
Preheat oven to 375° F
Line your muffin tray with silicone molds and spray them with non-stick cooking spray, or line your muffin tray with paper muffin liners
In a large mixing bowl or stand mixer, mix together 1/2 cup softened butter, 1 cup sugar, and 3 large eggs
Add in 2 1/2 cups flour, 3 teaspoons baking powder, and 1 1/2 teaspoon salt and mix
Mix together 1/4 cup milk, 1/4 cup sour cream and 1 teaspoon vanilla, then add to the mixture and combine
Fold in 2 cups blueberries
Using a cookie scoop, portion your muffins into greased liners
Optional - top with a few more blueberries
Bake for about 25 minutes if using a regular muffin tray, and about 45 minutes for a jumbo muffin tray until a toothpick comes out clean
Remove muffins from liners and place on a cooling rack to cool for about half an hour
Serve and enjoy!
Notes
For an extra bakery-style approach, try topping these muffins with large sugar granules or brown sugar. Simply add a bit of sugar on top of your batter after you portion it into the muffin tray.
