Blueberry Muffins
A simple recipe for a delicious classic, this blueberry muffin is great for novice and expert bakers alike. A lemony sugar topping, juicy blueberries, and velvety texture from sour cream make these muffins a luscious treat. These muffins are made in just one bowl and are a delightful sweet to create and enjoy!
Servings: 12 muffins
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
- ¼ cup whole milk
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 4 tbsp unsalted butter melted
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp kosher salt
- 1 ½ cups blueberries (fresh or frozen)
- ¼ cup turbinado sugar or my vanilla sugar
- 1 tsp lemon zest
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin tin and set it aside.
- In a large bowl, whisk the eggs and sugar until they are thick and pale in color, 3-4 minutes. Add the sour cream, milk, vanilla extract, almond extract, and melted butter. Whisk to combine.2 large eggs, 1 cup granulated sugar, 1 cup sour cream, ¼ cup whole milk, 1 tsp vanilla extract, ¼ tsp almond extract, 4 tbsp unsalted butter
- Add the flour, baking powder, and salt. Using a spatula, fold until mostly combined, then add 1 ¼ cup of the blueberries. Finish folding to incorporate the blueberries. Divide the batter evenly between the muffin tins and top with the remaining blueberries, about 2-3 blueberries per muffin.2 cups all-purpose flour, 1 tbsp baking powder, ½ tsp kosher salt, 1 ½ cups blueberries (fresh or frozen)
- In a small bowl, mix the turbinado sugar and lemon zest. Sprinkle evenly over the prepared muffins.¼ cup turbinado sugar, 1 tsp lemon zest
- Bake the muffins in the preheated 350°F oven until the muffins are golden brown and a skewer inserted in the middle comes out clean, 25-30 minutes. Cool in the pan for 10 minutes, then remove and finish cooling on a rack.
Video
Notes
Place the blueberries on top of the flour before mixing them into the batter. This allows them to get coated in the flour, which can help prevent the blueberries from bleeding or sinking into the batter.
Placing additional blueberries on top of each muffin before baking creates a consistent presentation. Reserving blueberries to add at the end means each muffin has an equal amount of blueberries.
When removing the muffins from the pan for additional cooling, rotate them slightly. This helps them release from the pan and come out smoothly.
Nutrition
Serving: 1muffin | Calories: 257kcal