If you’re looking of an incredible blueberry muffin, look no further, these muffins are soft, tender, and overall the best blueberry muffins!
Related: Budget Breakfasts
Ingredients
Sugar- the sweetener for these muffins
Oil- I use vegetable oil. You could probably use coconut but it will change the texture of these
Sour cream- I use normal sour cream. It keeps the muffins nice and moist
Egg- one egg is all these muffins need
Milk- I use 1 % but any kind should work well
Vanilla- for flavor vanilla helps add just a touch of flavor
Baking powder- is the rising agent for these muffins
Flour- this grain is what holds the form of the muffins
Blueberries- fresh or frozen work. For fresh coating them in flour before adding them to the batter will produce best results. For frozen the muffins may need a few more minutes to bake.
Instructions
Preheat oven to 375 (for big muffins 350 for 40-45 minutes)
Mix sugar, oil, egg, milk, and vanilla well
Stir in sour cream
Stir baking powder and flour in until just combined
Fold in blueberries
Scoop batter into a muffin tin or silicone muffin cups
Sprinkle brown sugar on top of each muffin
Bake for 30-35 minutes
Makes 8-12 muffins (depending on how much batter you put in each cup)
Related: Foolproof French Bread
The Best Blueberry Muffins
Ingredients
- 3/4 cup sugar
- 1/3 cup oil
- 1/2 cup sour cream
- 1 egg
- 1/3 cup milk
- 1 tsp vanilla
- 1 tsp baking powder
- 1 1/4 cup flour
- 1 cup blueberries
Instructions
- Preheat oven to 375 (for big muffins 350 for 40-45 minutes)
- Mix sugar, oil, egg, milk, and vanilla well
- Stir in sour cream
- Stir baking powder and flour in until just combined
- Fold in blueberries
- Scoop batter into a muffin tin or silicone muffin cups
- Bake for 30-35 minutes
