Yield: 8 large muffins (or 12 smaller ones)
Author: Yammie’s Noshery
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
The ultimate blueberry muffin recipe! These muffins are perfectly moist, topped with a sparkly crown, and come together in just one bowl. Bonus: Includes helpful muffin tips and troubleshooting!
Ingredients
Muffin Ingredients:
- 2/3 cup white sugar
- 1 large egg
- 1/2 cup vegetable oil (or melted butter for extra flavor)
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour (or gluten-free flour mix)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream (or substitute with yogurt)
- 1 cup blueberries
- 1 tablespoon white sugar for sprinkling on top (optional)
Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease your muffin tin if desired to prevent the muffin tops from sticking. Line with eight muffin liners (or 12 if making smaller muffins). - Mix the Wet Ingredients
In a large mixing bowl, combine the sugar, egg, oil (or melted butter), milk, and vanilla. Stir until the mixture is smooth and well combined. - Add the Dry Ingredients
Add the flour, baking powder, and salt directly on top of the wet ingredients. Stir the dry ingredients lightly with a spoon to distribute the baking powder and salt. Mix everything together until just combined. Be careful not to overmix—stop when the batter is no longer lumpy. - Incorporate the Sour Cream
Gently fold the sour cream into the batter until evenly distributed. - Fold in the Blueberries
Carefully fold in the blueberries, saving half to sprinkle on top of the muffins for a more attractive presentation. - Fill the Muffin Tins
Evenly distribute the batter into the prepared muffin liners. For tall, bakery-style muffins, fill each liner to the top. For smaller muffins, divide the batter among 12 liners. Press the reserved blueberries onto the tops of the muffins and sprinkle with sugar, if using. - Bake the Muffins
Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. If using frozen blueberries, add about 5 minutes to the baking time. For jumbo muffins, bake at 350°F (175°C) for approximately 40 minutes. - Cool and Serve
Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack. For super moist muffins, store them in a sealed container while still slightly warm (if they’re not eaten straight from the pan!).
Notes
- Oil vs. Butter: While the original recipe calls for vegetable oil, melted butter provides a richer flavor.
- Make it Jumbo: For oversized muffins, use a jumbo muffin tin and adjust baking time accordingly.
- Storage Tip: Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Enjoy these bakery-style blueberry muffins that are perfect for breakfast, brunch, or an afternoon snack!
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