Add vanilla. These muffins are absolutely delicious. They’re soft and fluffy with a perfectly moist crumb, they’re deliciously flavorful and jam packed with fresh juicy blueberries, and that … I love how fluffy these are! I have no idea what else might have been in it (this was probably back in the 70’s), so I’ll just give the moisture credit to the sour cream! I get the wild organic ones from Trader Joes. Hi! For that bakery style goodness, top with cinnamon brown sugar streusel. Mouth watering! You can also use this blueberry muffin recipe for blueberry … It’s impossible to have to many blueberry muffin recipes! You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say. Thank you for saying that! I haven’t tried with fresh blueberries but the baking time would be reduced, but I’m not sure by how much. Your daily values may be higher or lower depending on your calorie needs. SO gorgeous, Averie! It’s been about a year since my last blueberry muffin recipe. That would sort-of thaw them.. OMG, best blueberry muffins ever! Thank you for the recipe!!! ha! It takes less than two minutes to make and will absolutely satisfy your muffin cravings! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Sophie, I was looking to make these mini as well. As usual I can’t wait to try out the recipe. i tried to email you and the email was returned because u were too busy to read it. I wish I had a big batch ready for tomorrow’s breakfast… better get to bakin’! Sour cream does wonderful things to baked goods. https://www.averiecooks.com/category/bread/muffins-bread. White doughy stuff…not really the easiest to capture without looking like glare city :). I followed the recipe exactly, except that I used fresh blueberries. Slowly add the egg-sour cream mixture to the flour-blueberries and fold using a spatula until batter comes together, the berries are evenly distributed, and most of the flour bits are folded in (some small spots of flour can remain); don’t overmix. Right? These look heavenly! These babies were super super soft! Animals aren’t dumb. This will be interesting…, They taste amazing but somehow they don’t look like yours! In a separate large bowl, whisk egg until light in color, then add granulated sugar and whisk vigorously until thick. Quick or regular oats may be used for these muffins, as well as frozen blueberries in place of fresh. :) Thanks for trying the recipe! Ingredients 2 cups all-purpose flour 1 tablespoon baking powder pinch salt, optional and to taste 1 large egg 1 cup granulated sugar 4 tablespoons unsalted butter, melted and cooled slightly 1 teaspoon vanilla extract 1 1/4 cups sour cream (I used lite) 1 3/4 cups … These are my jam!!!! My last blueberry muffins were vegan, using no butter or eggs, and instead use avocado to keep them soft and moist. I’m so excited fresh blueberries are just starting to come into season. AND I used fresh blueberries. Add the vanilla and whisk until combined. That’s wonderful! Read some of the other reviews and don’t understand what the problem could be, I loved them!! They can be made tastier with extra blueberries. They come pilfer the good fruit! It keeps the bread tender and healthier! Thanks for the recipe! Quick & Easy Moist Blueberry Muffins Made With Cake Mix. What is it about blueberry muffins. And light sour cream, with all its gums and stabilizers, probably tenderizes and moistens the final product, something you couldn’t get with natural ingredients. Totally agree with you about the sour cream—I use it in nearly all my muffins—Love the texture it give ’em! These are SO awesome. They can be made tastier with extra blueberries. These look super fluffy and delicious! Slowly add melted butter to the egg-sugar mixture, followed by the vanilla and sour cream. They’re such a classic breakfast treat, but there are so many fun ways to switch it up. I made these muffins this morning. The soft and moist texture with tender crumbs makes these muffins super delicious. I'm so glad you've found my site! Thanks! I’ll definitely have to try out this recipe one weekend in the very near future! Grease and flour a muffin tin or line with paper cases. Averie, this recipe rocks my socks in every way. It definitely tastes way better than a mix and is just as easy to make. I don't know if perhaps I did something wrong or what but they did not come out good at all. We are weighing the ingredients and preheating the oven now. Easy Blueberry Muffins are studded with plump, juicy blueberries and have a fluffy and tender texture with a hint of vanilla and cinnamon. Petunias and manure. I had visions of muffins just like these sugar plums dancing in my head. Would you just post the recipe! Hubby keeps asking for more blueberry muffins. Btw, I froze a few mini muffins as a standby for breakfast, popped them in the toaster for 3 min and they were still soft and fluffy! Combine Wet & Dry: Make a well in the flour bowl, pour in egg mixture. I followed all of your directions, except I omitted the sugar on top (didn’t have any of that type on hand) and I added about 5 blueberries on top. I also used frozen berries- not sure if that would make a difference. I use frozen berries all the time. Can’t wait for summer’s freshest blueberries! They take just 10 minutes of prep and then go straight into the oven. I love how your muffins are positively bursting with berries; they basically counterbalance all of the sour cream, making them extra healthy! I wanted to do a side by side comparison with your master batter and this batter but I don’t need that many muffins. Not to mention they're bursting with fresh blueberry flavor. Blueberries are always a favorite here! Serve hot. take me off your list. They’re my favorite variety, too. I will have to print out your pictures when I bake mine for a little inspiration. 1 cup fresh or frozen (thawed) … Glad they taste amazing. I’m a terrible baker but these are the first “professional” looking and tasting muffins I’ve produced. This recipe works and it’s amazing. I doubt it! Definitely more for the money. My wife loves them. This recipe is super easy. I couldn’t sleep, again… All of this Covid19 social isolation. No gift befits the food-obsessed people in your life like a cookbook. Add comma separated list of ingredients to exclude from recipe. I also used greek yogurt and they turned out great! Thanks for adding another recipe to my arsenal. The blueberry muffins from scratch have a buttery soft crumb and are dense enough without being heavy, nor are they airy or cake. Add vanilla and whisk until combined. Blueberry Banana Zucchini Bread – Banana bread just got better with juicy blueberries in every bite! Thanks for saying you want to grab them out of the screen :) And glad you’re a fan of sour cream too in your muffins! It’s simply fabulous. This is by far the moistest. And using half coconut sugar/half stevia to reduce carbs along with coc sugar on top, sounds great! I omitted the toppings (sugar and decorative blueberries). ;)Thanks Averie! These look so impossibly soft and gorgeous, Averie! Thank you for the recipe. Dunno, if the toppings were ‘making or breaking’ the muffins, but sorry, awful…could just be me. Preheat the oven to 425F. I heart your comments. Thanks for the five star review and I’m glad you both had a couple right out of the oven! So much for my diet. You have my undivided attention! Beat in the … Enjoy! See note if adding streusel or blueberry jam swirl. Nothing fussy or complicated, just awesome tasting dishes everyone loves! OMG, Averie. Information is not currently available for this nutrient. These yummy blueberry … The secret to keeping the homemade blueberry muffins so moist and soft is sour cream. Fold in the blueberries. Must slab butter on these though, everything’s better with butter on it, right? I must say that I was really afraid how they would turn out as the batter after mixing was really sticky. I would just add a tablespoon or so of both juice and zest, more or less, depending on how lemony you want them and you can keep the vanilla in. But they are also light on flavor, mildly sweet. They are super … Add the eggs, one at a time, beating well after each. Thanks for the 5 star review and glad these are The Best for you after cooking for many years and trying many muffin recipes I’m sure! I was careful not to overmix or overbake- the best ones were very lightly browned.. They're classic. 1 cup sugar. It only takes one bowl and a measuring cup, so the clean up is also really easy!! Muffins are best fresh, but will keep airtight at room temp for up to 5 days; or in the freezer for up to 4 months. I can practically smell these baking away! Thanks. Bake for 20 minutes. The recipe looks great! Since strawberries will be in season soon, I am thinking of trying the recipe with strawberries. Wow you are good. Batter will be quite thick. GOOD! Hope they still taste good! Spoon the batter into the prepared baking pan. No because it would make the batter far too runny and the recipe is intended for sour cream. Can I use blueberries in can instead of frozen? Bookmarking your recipe! I would make the recipe exactly as I wrote it and I doubt you’ll encounter the same issues. 1 teaspoon vanilla extract. Whisk dry ingredients together in one bowl, and then whisk the wet ingredients in another. So I began my seemingly annual quest to create the softest, moistest, and best blueberry muffins. They’re tossed in the dry ingredients and coating them helps prevent them from sinking as much while baking. Hi, I want to try this recipe but I don’t have sour cream in my country, is it okay if I use buttermilk instead? Seriously the best. This is definitely will do again! Squirrels, rabbits, birds, etc. Sift in the flour, salt and baking powder I added a small amount of a crumb topping. Simply click UNSUBSCRIBE at the bottom of any recipe email (not this one) that you receive, i.e. For these homemade blueberry muffins, you’ll need: In a large bowl, add flour, baking powder, and salt and whisk until combined. Easy Blueberry Pie – a FAST, crustless, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Learn how your comment data is processed. Hi, the amount of baking powder seems alot. And these are the 2014 contribution. It’s so true — you really can never have too many blueberry muffin recipes! They can be made tastier with extra blueberries. I haven’t used sour cream for baking in forever so it’s time to refresh my memory. I’ll be making these again. I never tire of blueberry muffins! This site uses Akismet to reduce spam. These look amazing!! Totally buy frozen blueberries all the time! The country that I live in doesn’t sell sour cream, but there are alternatives with a similar taste so I’m trying to gage the best one based on actual fat content. I only have mini muffin tins, so I used a small glass cake pan instead. Stir together sugar and butter in a large bowl until light and fluffy. Love!! Moist and flavorful. Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Agreed on frozen for baking! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!! Mmmmmmm! Thanks for the 5 star review and glad they’re the simplest and best tasting muffins for you and your son and that this is a keeper for you! It’s a 900+ page Bible and if you don’t have it, it’s well worth the $20 bucks for a classic cookbook with so many recipes, and all tested a million different ways right down to what does an extra egg yolk or one extra quarter cup of sugar do to the final result. I added a few pinches of turbinado sugar to the tops before baking and while it’s almost imperceptible in terms of taste and texture, it helps the muffins achieve a more golden appearance on the tops. Bake for about 30 to 35 minutes (I baked 34 minutes), rotating pan once midway through baking. But in certain recipes, sour cream just gives that extra goodness and yog isn’t going to cut it. In a small microwave-safe bowl, melt the butter, about 30 seconds on high power. We always have a few hiding in the back of our freezer, but these beauties have me thinking it’s time to make a new batch! Hi Averie! Thanks for trying your version of it though! Tried these…mine turned out awful! Fold in the blueberries, divide the batter between muffin cups and bake. 1/2 teaspoon each of baking powder, baking soda, and salt. These were hands down the simplest and yummiest muffins my son and I whipped up for a friend. I have tried a number of recipes over the last 12 months. My DH thought they were excellent he ate 2 immediately! These muffins are tender, moist, loaded with blueberries, and ready to eat in a snap! They taste fantastic… and the texture is amazing! These were perfect in every way and much appreciated later in the morning by my husband who slept thru it all.Carol H, Goshen, IN. Thanks for letting me know it’s your go-to recipe! I have never made Blueberry Muffins before and followed the recipe to the letter except I did add about 1/2 cup extra blueberries and added some slivered almonds to the top, had to bake them a few extra minutes longer than it said but they melted in my mouth. They’re extra buttery, soft, and moist. Averie – this recipe is my go-to. 2 large eggs. Given that regular sour cream is about 20% butterfat, the recipe can actually be thought of as having 1 stick (8 tablespoons) of butter which I’m sure would account for some added richness. This encourages tops to become more golden while baking. THANKS. Line a 12-cup muffin tin with paper liners. Cooking with pumpkin, Blueberry Muffin and Buttermilk Pancakes Cake, https://www.averiecooks.com/category/bread/muffins-bread, 4 tablespoons unsalted butter, melted and cooled slightly, 1 3/4 cups frozen blueberries + more for sprinkling on tops*, about 2 to 3 tablespoons turbinado sugar or sparkling sugar for sprinkling tops, divided. Yes this recipe yields 12 normal sized muffins. This batter is soooooo thick… I did add raspberries and blueberries but did everything else the same… Except I had full fat sour cream… I will let you know how they turn out in about 30 minutes. Those berries! LOL GREG!!!!!!! Blueberry Streusel Coffee Cake – An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Keep in mind, I substituted the sour cream for Greek Yogurt, two 5 oz containers. I always save fresh to eat, frozen for baking. These muffins look amazing Averie! Blueberry Muffin and Buttermilk Pancakes Cake – One of the best coffee cakes and uses a tried-and-true cake base I adore! How To Make Vegan Blueberry Muffins. I love these muffins a lot and so do my kids. This is making me totally crave blueberry muffins. Add the sour cream and whisk until smooth and combined, don’t overmix; set aside. Will keep for 3-4 … Also used Russian sour cream. Who could pass up a fluffy muffin smothered in bright blueberries? These look heavenly as they are but if I wanted to add a little lemony flavor to these, can I simply omit the vanilla and replace with lemon juice/zest? Everyone needs a simple and easy blueberry muffin recipe. Slowly add the butter to the egg-sugar mixture, whisking while adding it; or add it in 2 to 3 additions, whisking after each addition until mixture is combined. But they are also light on flavor, mildly sweet. Add frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. I would just use a full fat product then since it can get a little tricky to guess the fat percentages. This is my best blueberry muffins recipe! LOL, For some reason I hardly ever make muffins, but these are making me reconsider that. Love the abundance of blueberries – so many in each bite! These delectable blueberry … I did use fresh blueberries. I think it’s a muffin kind of week. ½ cup light margarine, softened. Thanks JD. 1 cup Splenda® Stevia Granulated Sweetener. I also used coconut sugar for the tops. There is also the option to drop down to 1 email per day, also at the bottom of any email you recieve. Combine oats, flour, sugar, baking powder, and salt. Step 3 I added a cinnamon crumble topping and I’m in heaven. In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds. Lol :) Brunch, midnight snacks, afternoon snacks, I make up for it. I love finding new muffin recipes and these look like the best blueberry muffins I’ve seen. I made these today (7-30-17) and they were SPECTACULAR ! These turned out great and my roommates loved them. Thanks for the 5 star review and glad they came out perfect! Calm down Judy! The only sub I made was 1/2 cup coconut sugar and 1/2 equivalent of Stevia extract to cut down on the carbs. I’m not much of a cook…I usually beeline it for the boxed mixes, but since your directions were so clear, I thought I’d give it a shot. This blueberry muffin recipe has a soft and moist crumb and they puff up perfectly. Yep I love using sour cream too in quick breads and muffins; there is really no subtle for the tangy edge. Divide the batter between 12 greased muffins cups and bake until muffins are set, and soft yet springy to the touch. You can always go to another website that suits your needs better if you are put off by having to scroll down and read my blog post before getting to the free recipe. Info. I love your goal though! Made ’em. I am 70 yrs old and have been making muffins for years, but not this good. Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. I also added more than the Cook’s Illustrated recipe. I have a bag of frozen blueberries so I’d like to make these…I’m thinking ahead to Friday as usual!! The muffins are light and fluffy, not weighed down with oil as some are. Easy and delicious! Although I normally swear by buttermilk (or Greek yogurt) and oil to keep cakes, muffins, and quickbreads moist, there’s no buttermilk, oil, and only one-quarter cup of melted butter in these homemade blueberry muffins. No, keep the berries frozen when adding them to the batter because they run and bleed less if kept frozen. The tops don’t get very golden and they stay quite pale so don’t judge their doneness by the color of the tops. Love your blog! https://www.tasteofhome.com/recipes/old-fashioned-blueberry-muffins Used fresh blueberries too…. Or make any of those related links…I have so many blueberry recipes and they ALL use frozen berries so you’re safe! Allrecipes is part of the Meredith Food Group. It’ll depend on your pan and just bake until done. Blueberry muffins are a humongous weakness of mine, and yes, I can plainly see how moist and soft yours are! These look absolutely delicious and perfect for those rushed mornings. A good simple muffin recipe. 8-10 oz blueberries (about 1.5 cups) fresh or frozen. So far… :) The year is still young. Thanks! Preheat oven to 350°F and line 12 muffin cups with paper liners. Save my name, email, and website in this browser for the next time I comment. Frozen berries are usually chosen because they are too juicy to ship fresh, which makes them better for baking. Even with oil, the others were always a bit dry. I just made these last night. The art of perfecting the blueberry muffin– I love it! Glad they came out incredibly well for you!! You saved Easy Blueberry Muffins I to your. These look delicious! These are amazing, do you have the nutritional information for them?? Thanks again! Thanks for trying them and glad that Greek yog worked and that they’ll be your new go-go blueberry muffin recipe. If you try these, LMK how they go for you! I doubled the recipe, added 1/3 cup sour cream, 1/2 teaspoon of salt, 1 teaspoon of vanilla, and more berries- they turned out beautifully! They're tasty. Super soft blueberry muffins, here I come! ... easy blueberry muffins, moist blueberry muffin recipe, quick blueberry … Thanks for pinning and for saying you’re able to see the moistness from the pics! I used lite sour cream with success. I followed the recipe as close as I could except I didn’t have blueberries so I used dried cranberries soaked in boiling water for a few minutes. Love these muffins Averie! *Do not thaw, keep frozen; I have not tried using fresh. My daughter and i both ate 2 warm out of the oven. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Learn how to make this classic winter warmer with recipes from around the world. 2 cups all-purpose flour. I remember your avocado muffins … I can’t believe how fast time flies! https://simplysohealthy.com/low-carb-blueberry-muffins-recip This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the The frozen berries really cool down this batter, and due to the moisture content and heaviness of the sour cream, these muffins take longer than most to cook. A great balance of density and lightness. My berries were not quite ripe so they gave them a nice tangy flavor that contrasted nicely with the more sweet and cake like muffin. Works well even when prepared vegan (with soy milk and fake eggs) and using substitute fruit (fresh strawberries were wonderful). Yum! With over 1 cup of sour cream and a very moderate 350F oven, the homemade blueberry muffins cook for 30 to 35 minutes, much longer than typical muffins. Stunning, absolutely stunning!! Do you think they would work with this batter? Thanks for trying the recipe and I’m glad it came out great for you! So easy to make, and a crowd pleaser every time! Denise. Not being reliant on fresh berries in the dead of winter is nice. This helps prevent berries from sinking while baking. 1 ½ cups all-purpose flour ¾ cup white sugar ½ teaspoon salt 2 teaspoons baking powder ⅓ cup vegetable oil 1 egg ⅓ cup milk, Does it make a difference if I use only lemon juice or zest or both? Prepared with basic ingredients and a couple mixing bowls, you’ll appreciate this easy breakfast recipe. And I buy them in season and freeze for later. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Thanks for trying the recipe and I’m glad it came out great for you and that you can count on my recipes! You will love these cream cheese muffins because they are so flavorful and easy to make. Can I clarify is it 1 tablespoon or tsp? I send 6 emails per week, day off is Tuesday. tomorrow’s email or today if you have that one. These blueberry muffins from scratch get better as they cool because you can really appreciate the abundance of juicy berries in every bite, adding to the overall moisture quotient amidst the fluffy interior. I seem to crave them more than any other flavor. Thanks for the 5 star review and glad your kids are devouring them! I feel like I have to jump through hoops to get to the recipe! Making blueberry muffins requires a handful of ingredients and a few simple steps: Make the batter: Mix together the wet ingredients with the sugar, stir to help soften the sugar granules (you can easily use a 2 cup measuring cup for this).In a large mixing bowl, mix together the flour, baking powder and salt (shown above). I am in LOVE with blueberry muffins and can’t ever get enough of them. Sometimes certain blueberries are just more tart than others so sometimes you do need a little extra sugar :). Brings out the best texture, I do not think I could go almost a year without having a delicious blueberry muffin! please remove me from your email list. I also added a T. more flour for high altitude and baking time increased to 45 minutes. If you ever do try to grow bb’s, LMK! I generally use greek yogurt because I always seem to have that on hand. You got that right about the not worth eating unless…part! Combine the two mixtures to make the batter. I was in the nursery this past weekend and came so close to picking up a few blueberry bushes. Sometimes they can water down the batter otherwise, as you know! :). If you need muffin recipe inspiration, I have all kinds from apple to banana to strawberry here! I would happily wake up to these every single morning! Beat in the … Thanks for your support over the yearS! So happy they got rave reviews! Top each cup with about 2 blueberries (creates a nice visual appeal). Can I substitute yogurt for the soy yogurt for the sour cream? 147 Comments, Posted in: All Recipes, Bread, Rolls, Muffins & Breakfast, Muffins. And yummiest muffins my son and i ’ ve ever made!!! I began my seemingly annual quest to create the softest, moistest and. Am in love with blueberry muffins made with cake mix, mildly sweet perfect with a hint vanilla... Jump through hoops to get to bakin ’ i used a small microwave-safe bowl, whisk until! With berries ; they basically counterbalance all of ’ em out of other... Are n't overwhelmingly sweet but the texture it give ’ em not come out good all. Because they are too juicy to ship fresh, which makes them better for.! Because you need some fat for moisture, but lite worked just fine, LMK a... “ professional ” looking and tasting muffins i ’ m just wondering- have you tried using fresh ( soy... So you ’ re perfectly moist, fluffy, not weighed down with oil as some are with coc on... 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