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The Best Blueberry Muffins

The Best Blueberry Muffins

The Best Blueberry Muffins are simple, sweet, and ready in under 30 minutes, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins
Calories 267 kcal

Equipment

  • Mixing bowls
  • muffin tin

Ingredients
  

  • 1.75 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 Tablespoons cornstarch
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.25 cup unsalted butter melted
  • 0.25 cup avocado oil or vegetable oil or canola oil may substitute vegetable oil
  • 1 large egg room temperature preferred
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1.75 cup blueberries fresh or frozen
  • Coarse sugar for sprinkling optional

Instructions
 

  • Preheat oven to 425°F (215°C) and line a 12-count muffin tin with paper liners.
  • In a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, salt.
  • In a separate bowl, whisk together butter and canola oil. Add egg and vanilla. Stir in sour cream until thoroughly combined.
  • Add wet ingredients to dry and gently fold together with a spatula until mostly combined. Once the batter is about 75% combined, add the blueberries and fold them in as well until batter is completely combined (don’t over-mix!).
  • Evenly divide muffin batter into prepared tin and sprinkle tops with sugar, if using.
  • Transfer to preheated oven and bake for 8 minutes. After 8 minutes, reduce the oven temperature to 350°F (175°C) without opening the oven door and continue to bake another 10-12 minutes or until the tops are beginning to turn golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Allow to cool for 10 minutes in muffin tin then gently remove from pan and allow to cool completely on a cooling rack.

Notes

Store blueberry muffins in an airtight container at room temperature for up to 2 days. Muffins may also be frozen for several months. Refrigerating will dry out the muffins and I do not recommend it.

Nutrition

Serving: 1muffinCalories: 267kcalCarbohydrates: 36gProtein: 3gFat: 13gSaturated Fat: 5gTrans Fat: 1gCholesterol: 34mgSodium: 165mgPotassium: 138mgFiber: 1gSugar: 19gVitamin A: 269IUVitamin C: 2mgCalcium: 57mgIron: 1mg
Keyword baking, Blueberry Muffins, Breakfast, dessert, muffins, quick recipes
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