Description
Delicious blueberry muffins made with fresh or frozen blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup sour cream or plain yogurt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the sour cream (or yogurt), eggs, oil, and vanilla extract, mixing until smooth.
- Gently add the wet ingredients to the dry ingredients, stirring just until combined.
- Fold in the blueberries, saving a few for topping the muffins.
- Divide the batter evenly among muffin cups, filling each about 3/4 full.
- Top with reserved blueberries and bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days at room temperature.
- For a twist, add lemon zest to the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg