|Nutritional Guidelines (per serving)|
|Servings: 1 dozen (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Everyone needs a simple and easy blueberry muffin recipe. They're classic. They're tasty. They're pretty.
This recipe is super easy. It definitely tastes way better than a mix and is just as easy to make. It only takes one bowl and a measuring cup, so the clean up is also really easy!! They also have way fewer calories than the muffins you can get at bakeries and coffee shops.
My husband loves muffins and I don't make them often enough! This recipe makes a dozen, so you can easily freeze them. When you are ready to serve them again, just defrost and cut in half and toast! They are just as delicious and stay fresh for up to 2 months!
I found it's best to use fresh blueberries, and lots of them. The frozen wild ones taste great, but they often turn the whole muffin blue, which is not really my thing. If you don't mind this then you can definitely substitute the frozen ones in. In an ideal world, I would always have fresh wild blueberries on hand, but summer is still far, far away and I am left with fat store bought blues. I do think the wild blueberries have better flavor and are better suited for baking, but use what you can find!
You can definitely substitute other fruits for the blueberries. Try out strawberries, raspberries, or cranberries! You can also substitute the vanilla extract for other extracts, like orange or lemon.
- 1 1/3 cup all-purpose flour (unbleached)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2/3 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons butter (unsalted, melted)
- 1/4 cup sour cream
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup blueberries (fresh)
Preheat the oven to 400 degrees.
Sift together the dry ingredients in a large bowl.
Make sure you have cooled your melted butter to room temperature (oil may also be substituted). Beat together the egg, milk, sour cream, vanilla and melted butter together in a mixing bowl or measuring cup.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, mixing as you pour.
Completely combine the ingredients, including the blueberries, until you have a batter, be careful not to over-mix. As it sits, it will thicken slightly.
Line a muffin pan with paper cups, or grease the muffin wells with butter or canola spray. Fill the tins to 2/3 of the way full.
Bake the muffins for 25 minutes. Slide a knife around the edge of the muffins to release them, if you are not using paper cups.
Serve while still warm!