Blueberry Muffins – these easy blueberry muffins are super moist, tender, and the perfect go to breakfast or snack. Stash them in the freezer for busy mornings!
Muffins are pretty much the perfect on the go breakfast. It is basically an excuse to have cake for breakfast, right? Chocolate Chip Muffins would be for breakfast every day if my son had his way. But I like to go a little bit more healthy with mine. Chocolate Oatmeal Blender muffins are my favorite.
During the school year quick breakfasts are key for a lot of people. Which is why I love muffins so much! You can have them stashed in your freezer and just reheat for a quick breakfast. Serve with some fruit and you have a filling breakfast even your picky eater will enjoy.
If you are new around here, you might not know about my obsession with muffins. I think there are close to 50 muffin recipes on the blog so far. So if there is a flavor you are looking for, go to the Muffins Page on here. Cinnamon Roll Muffins? Yep absolutely delicious! Maybe Lemon Raspberry Muffins? Got you covered. So many options!
But there is just something about homemade blueberry muffins. I mean, you can get the mix at the store, but it isn’t the same as real, fresh, plump blueberries. They bake up and get all sweet and tender and delicious. Plus homemade muffins are really not that much work to throw together. You can have them in the oven in less than 10 minutes!
You know what makes these the BEST Blueberry Muffins? The sour cream in the batter. It makes them super tender and soft. You could probably even use Greek yogurt if you want. The yogurt might give it a slight tang, but I am sure it would be delicious if that is all you have.
Can Blueberry Muffins be Frozen?
Absolutely. I freeze almost all of the muffins that I made. Just let them cool completely and then place in a freezer safe plastic storage bag. To thaw you can let them sit out for a couple hours or microwave one for about 30 seconds. Pro Tip – if you put them frozen in a lunch box, they usually thaw perfectly by lunch time!
Can you Use Frozen Blueberries?
You can use whatever blueberries you have on hand. Frozen and fresh both work great in this easy blueberry muffin recipe!
How do I get my Blueberries not to Sink to the Bottom?
To make sure your blueberries don’t just sink to the bottom, toss them with a little flour to coat before mixing in the batter. This helps them stick in with the batter and be evenly dispersed through your muffins.
How To Make Blueberry Muffins
- The most important thing when making muffins is to not over mix the batter. This can cause your muffins to be tough.
- Start by combining the dry ingredients in a bowl and whisking them together.
- In a separate bowl beat your eggs really well. Add in sugar, butter and sour cream a little bit at a time to make sure everything is well blended.
- To make sure your blueberries don’t just sink to the bottom, toss them with a little flour to coat before mixing in the batter.
- Fold everything together until just combined, be careful not to over mix.
- I like to use an ice cream scoop to divide the batter into the muffin cups. This makes sure all your muffins are the same size, and it doesn’t make a mess!
- After the muffins are cooked, let them cool for a few minutes in the pan before you remove to a wire rack to cool completely.
- These muffins have a fun cinnamon and sugar toppings. So once the muffins are cool dip the tops in a little bit of melted butter and then in a mixture of cinnamon and sugar. Make sure they are completely cool or the mixture will just absorb into the muffins as they cool.
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- 2 cups (10 oz) flour
- 1 Tbls baking powder
- 1/2 tsp salt
- 1 egg
- 1 cup (7 oz) sugar
- 4 Tbls butter, , melted
- 1 1/4 cups (10 oz) sour cream (I used light)
- 1 1/2 cups (7.5 oz) blueberries, fresh or frozen
Cinnamon Sugar Topping (optional)
- 1/2 cup sugar
- 1 tsp cinnamon
- 4 Tbls butter, , melted
- Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with liners or non-stick spray.
- In a bowl combine flour, baking powder and salt. Whisk until combined. Set aside. In another large bowl beat the egg until light in color (about 20 seconds). Add sugar, and mix until thick and well combined. Stir in the melted butter a little at a time, stirring after each addition. Add 1/2 of the sour cream, whisk to combine. Add the remaining sour cream and stir until well blended.
- Add the blueberries to the flour mixture. Toss to coat (this helps so they don't sink to the bottom). Fold the flour mixture into the egg mixture. Using a spatula stir until just combined, and the blueberries are evenly distributed. Fill muffin cups about 2/3rd of the way full. Bake for 20-22 minutes, or until a toothpick comes out clean. Remove from the oven, and allow to cool in the pan for 5 minutes before removing to a wire rack.
- Meanwhile prepare the topping. In a small bowl combine the sugar and cinnamon. Once the muffins are cool enough to handle dip the top in the melted butter, and immediately dredge in the sugar mixture. Shake off any excess and return to the wire rack.
Adapted from Cook's Illustrated
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Amount Per ServingCalories 305 Total Fat 13g Saturated Fat 7g Trans Fat 1g Unsaturated Fat 4g Cholesterol 50mg Sodium 213mg Carbohydrates 45g Fiber 1g Sugar 28g Protein 3g