Blueberry Muffins Recipe

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 stick Unsalted Butter, At Room Temperature; 1-1/2 cup Sugar Plus Extra For Sprinkling On The Tops Of The Muffins; 3 Extra Large Eggs; 8 ounces, weight Sour Cream; 1/4 cups Whole Milk; 1-1/2 teaspoon Vanilla Extract; 2-1/2 cups Flour, All Purpose Unbleached; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 pint Fresh Blueberries; 1 Tablespoon All-purpose Flour

Servings: persons

1-1/2 stick Unsalted Butter, At Room Temperature
1-1/2 cup Sugar Plus Extra For Sprinkling On The Tops Of The Muffins
3 Extra Large Eggs
8 ounces, weight Sour Cream
1/4 cups Whole Milk
1-1/2 teaspoon Vanilla Extract
2-1/2 cups Flour, All Purpose Unbleached
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 pint Fresh Blueberries
1 Tablespoon All-purpose Flour

1
Preheat oven to 350 F. Place paper liners into 12 jumbo or about 16 regular muffin cups/tins and set aside.
2
In the bowl of a stand mixer or a large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3
Add the eggs one at a time, then add the sour cream, milk and vanilla.
4
Combine all of the dry ingredients (everything else except for the blueberries and 1 tablespoon of flour) in a separate bowl. Add the dry ingredients into the creamed mixture and beat until just combined.
5
In a separate bowl add 1 tablespoon flour into the blueberries and stir to coat. This keeps them from sinking to the bottom of the muffins while cooking. Fold the blueberries into the batter using a rubber spatula.
6
Fill each muffin liner with a scoop of batter, filling the liner 2/3 full. When using the jumbo size I use the large Pampered Chef scoop, almost an ice cream scoop size, and it is the perfect fit.
7
Sprinkle each with a little bit of sugar and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. I start testing at around 23 minutes.
8
Serve warm or at room temperature. YUM!
9
Makes 12 jumbo or approximately 16 regular-sized muffins.
10
Enjoy!
11
Recipe adapted from The Barefoot Contessa at the Food Network.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 stick Unsalted Butter, At Room Temperature, 1-1/2 cup Sugar Plus Extra For Sprinkling On The Tops Of The Muffins, 3 Extra Large Eggs, 8 ounces, weight Sour Cream, and more.

Yes, Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions