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Blueberry Muffins



In the land of muffins, blueberry is always my favorite. That’s not to say that I don’t like others. I will go for a banana nut, or cinnamon, or even chocolate. But, the blueberry is the front runner. I will gladly not care about the calories to have one of those big cake-like blueberry muffins from Sam’s or Costco. I always got excited when they had those at work. Smile


This recipe was actually for blackberry muffins. I am forever on a search for a great blueberry muffin so I figured that I could sub them and it would be just fine. And it was. These muffins are great. They get brown and crunchy on top. They are full of blueberries and have a moist, almost cake-like bite to them. I sent them with hubs to take to work and they were gone in a snap. These are a winner.


Like all muffins, these were super simple to whip up and didn’t need a mixer. The wets—eggs, sour cream, sugar, milk and melted butter were whisked together. I got everything except the butter all mixed and then poured in the melted butter. Then the wet goes into the flour mix. Once it comes together as a batter, you don’t want to mix too much so that the muffins don’t turn into little bricks. And lastly, the fresh blueberries went in. I washed and picked off the little stems and tossed them in the mix. Be careful when mixing so that you don’t pop the blueberries and have a blue batter.



I used my big ice cream scooper to fill the cups and in the oven the went. They puffed up nicely and had great crowns. I loved how all of the blueberries were running down the sides—there was no doubt what kind of muffin this was. When the tops were browned, they were ready to come out of the oven and get on my plate!


This is a great muffin. They have a touch of cinnamon in them and not so much sugar that they are just too sweet. The blueberries pop in your mouth and the cake is moist and not too dense. I will definitely add these to my morning rotation. They are special occasion worthy or just for a weekday breakfast. Enjoy!!


Blueberry Muffins  (recipe adapted from


  • 2 1/2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon milk
  • 1 cup sugar
  • 8 Tbsp warm melted butter (1 stick)
  • 1 teaspoon vanilla
  • 1 1/2 cups of fresh blueberries—you can use frozen blueberries if fresh are not available, defrost and drain them first.) (I doubled the recipe and used three small containers of fresh blueberries)

1 Position rack in center of oven. Preheat oven to 400°F. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you’ll have more batter than just for 12 muffins. This batch made 18 muffins.)

2 Whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.

3 In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.

4 Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.

5 Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

Serve as soon as possible, preferably within a few hours of baking.

Yield: Makes about 18 muffins.






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