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Blueberry Muffin Recipe

Irresistible Blueberry Muffin Recipe for Cozy Mornings

This Blueberry Muffin Recipe offers delicious, customizable muffins perfect for cozy breakfasts or sweet cravings.
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Prep Time 20 minutes
Cook Time 27 minutes
Cooling Time 10 minutes
Total Time 57 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour Substitute with gluten-free flour for a GF option
  • 2 teaspoons baking powder Do not substitute with baking soda
  • 0.5 teaspoon salt Enhances flavor, balancing the sweetness
  • 0.25 teaspoon ground nutmeg Omit for a simpler taste
  • 0.25 teaspoon ground all-spice Enhances flavor profile
  • 0.5 cups unsalted butter Use organic butter for better flavor
  • 0.5 cups granulated sugar Can be replaced with coconut sugar for a darker flavor
  • 0.5 cups light brown sugar Substitute with more granulated sugar if unavailable
  • 2 large eggs Use flax eggs as a vegan alternative
  • 2 teaspoons pure vanilla extract Almond extract can be used for a different twist
  • 1 cup full-fat sour cream Greek yogurt can serve as a substitute
  • 0.33 cups whole milk Use almond or oat milk for dairy-free options
  • 1 to 1.5 cups blueberries Fresh or frozen; coat with flour to prevent sinking

Equipment

  • Muffin tin
  • Mixing bowl
  • mixer
  • measuring cups
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) with a rack positioned in the middle.
  2. In a large mixing bowl, sift together flour, baking powder, salt, nutmeg, and all-spice.
  3. Cream the butter, granulated sugar, and light brown sugar together for about 3 minutes.
  4. Incorporate eggs one at a time, mixing well after each addition, then add vanilla.
  5. Combine sour cream and milk in a measuring cup.
  6. Alternate adding dry ingredients and sour cream mixture into butter mixture.
  7. Gently fold in the blueberries coated with flour.
  8. Divide batter evenly among muffin cups, filling to the top.
  9. Bake for 25-27 minutes until golden brown and a toothpick comes out clean.
  10. Let muffins cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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