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Blueberry Muffin Recipe
Marjorie B.

Blueberry Muffin Recipe

Made with either or frozen blueberries, these muffins are a spectacular way to begin your day. If you don't have any blueberries on hand, you can substitute for any other berry of your choice, such as raspberries, mulberries or blackberries.
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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups All Purpose Flour sifted
  • ¾ cup Granulated Sugar
  • 1 cup Fresh or frozen blueberries
  • 2 eggs, large room temperature
  • 1 cup Whole milk room temperature
  • ¼ cup non-salted butter melted
  • ¼ cup Vegetable oil room temperature
  • ¼ cup Sour cream room temperature
  • 2 teaspoon Baking Powder
  • 2 teaspoon Vanilla extract
  • ¼ teaspoon Salt

Method
 

  1. Preheat oven to 400 F. While oven is pre-heating, grease a muffin pan with some butter and lightly coat with flour.
  2. In a large mixing bowl, sift together the flour, baking powder and salt.
  3. In a medium bowl, add the melted butter, vegetable oil, milk, eggs, sour cream, vanilla extract and sugar. Whisk together until combined.
  4. Add blueberries and the wet ingredient mixture to the dry ingredient and combine with a wooden spoon or spatula. Do not to over-mix.
  5. Fill each muffin mold up to 3/4 with a spoon. Cook in the 400F oven for 20 minutes or until a knife inserted in the middle of the muffin comes out clean.
  6. Allow 10 minutes of cool down before demolding.

Notes

Tip: Adding a small ramekin of water increases the humidity in the oven to keep the muffins nice and moist during the bake but this is optional.
TIP: No fresh blueberries? No problem. Use frozen blueberries, but do not thaw them before using them. Add them frozen to the batter and increase the cooking time by about 5 minutes