Did you know that blueberries are good for you? They're considered a "superfood." Good for the brain. At least that's what I tell myself when I'm on my third (fourth, fifth) one of these blueberry muffins.
Nutrition justification! (Hah, works every time)
Who doesn't love a freshly baked blueberry muffin? One bite into a tender muffin with pockets of juicy blueberries—heaven. There are three things I have a hard time resisting—my dad's tapioca pudding, dark chocolate, and freshly baked blueberry muffins.
VIDEO! How to Make Blueberry Muffins
Easy Blueberry Muffins
Muffins are not as easy to get right as one might think. Too dry, too dense, too sugary—these are all problems that one can encounter when trying to bake the perfect muffin.
This easy blueberry muffin recipe, however, makes them just right—fluffy and full of blueberries—and still good the next day! Takes just 15 minutes to prepare the batter, then baking time.
The Secret Ingredient: Sour Cream
Sour cream -- an acidic ingredient -- makes these muffins extra tender and moist. It also adds just a bit of tang to the muffins, which balances the sweet berries nicely.
No sour cream? Try swapping in some yogurt instead.
No more sinking blueberries!
Have you ever made muffins and had all your blueberries sink to the bottom in one jammy mass? Here's a tip: you can keep them from sinking by tossing them in a little flour before mixing them into the batter.
Storing and Freezing Muffins
These muffins will keep well in an airtight container on the counter for several days depending on how hot and humid it is where you are. If they start to go a bit stale, try slicing them in half, toasting, and spreading with butter.
Muffins also freeze very well. Pack them into a freezer bag, press out as much air as possible, and freeze for a month. (You can freeze longer, but the risk of freezer burn becomes higher.) Thaw on the counter before enjoying.
Love Blueberries? Try These Recipes!
- 2 1/2 cups of all-purpose flour, plus 1 tablespoon for dusting the blueberries
- 1 tablespoon baking powder (make sure your baking powder is still good! click to see how)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons butter (1 stick), melted
- 1 cup sugar
- 2 large eggs
- 1 1/2 cup plain sour cream
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 1/2 cups blueberries, fresh or frozen (see Recipe Note)
Preheat the oven and prep the muffin tin
Preheat your oven to 400°F with a rack in the lower middle. Using a standard 12-well muffin pan, place a muffin liner in each well, or if you don't have muffin liners, grease the inside of the muffin pan wells with vegetable oil or butter.
Toss the berries with flour
Place the blueberries in a bowl. Sprinkle 1 tablespoon of flour over them and gently toss to coat. (The flour will help keep the blueberries from sinking in the muffin as it cooks.)
Mix the dry ingredients
In a mixing bowl, whisk together the dry ingredients—the flour, baking soda, baking powder, and salt.
Mix the wet ingredients separately
In a large mixing bowl, place the sour cream, sugar, eggs, milk, melted butter, lemon zest, and vanilla (the wet ingredients). Whisk together until smooth.
Make the batter
Add the dry ingredients to the butter/sugar/egg mixture a third at a time and mix until just incorporated. Do not over mix!
Gently fold the blueberries into the mixture.
Portion out the muffins
Distribute the dough equally among the cups. You'll need to fill them very high to use all of the batter in 12 muffins, which is fine. They won't spill. If you still have too much dough, start filling another tin.
Bake the muffins
Place the muffins in the oven and bake at 400°F until the muffins are golden brown, about 20 minutes. (If the muffins are getting too brown, tent with foil.) Test with a bamboo skewer to make sure the centers of the muffins are done.
Cool and serve
Let the muffins cool in the muffin pan for 2 to 3 minutes, then remove them from the pan. Let cool another 10 minutes before eating.