Fresh Blueberry Muffins Recipe

Name: Fresh Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Twelve 2 1/2-inch paper muffin-cup liners; 8 tablespoons unsalted butter, at room temperature; 1 cup plus 1 tablespoon granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1/2 cup sour cream; 1/2 cup whole milk; 2 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 1/2 cups fresh blueberries, picked through for stems; 2 tablespoons light-brown sugar; 1/2 teaspoon ground cinnamon

Servings: persons

Twelve 2 1/2-inch paper muffin-cup liners
8 tablespoons unsalted butter, at room temperature
1 cup plus 1 tablespoon granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
1/2 cup whole milk
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/2 cups fresh blueberries, picked through for stems
2 tablespoons light-brown sugar
1/2 teaspoon ground cinnamon

1
Preheat the oven to 350F.
2
Line a 12-cup muffin tin with paper liners.
3
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 1 cup of the granulated sugar until light and fluffy, 2 to 3 minutes.
4
With the mixer at low speed, add the eggs, one at a time, then add the vanilla, sour cream, and milk.
5
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6
With the mixer at low speed, add the flour mixture to the batter, and beat until just mixed.
7
Fold in the blueberries with a spatula, and be sure the batter is completely mixed.
8
In a small bowl, stir together the brown sugar, cinnamon, and remaining tablespoon of granulated sugar.
9
Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake for 10 minutes.
10
Remove from the oven, sprinkle with the brown-sugar-and-cinnamon topping, and bake for another 10 to 15 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

877

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: Twelve 2 1/2-inch paper muffin-cup liners, 8 tablespoons unsalted butter, at room temperature, 1 cup plus 1 tablespoon granulated sugar, 2 large eggs, and more.

Yes, Fresh 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.

Fresh Blueberry Muffins

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