Light, fluffy, and packed with blueberries these will be your all-time favorite.
Did you know that blueberries are good for you?
They’re considered a “superfood.”
Elise Bauer
Good for the brain.
(Hah, works every time)
Who doesn’t love a freshly baked blueberry muffin?
One bite into a tender muffin with pockets of juicy blueberriesheaven.
Elise Bauer
Easy Blueberry Muffins
Muffins are not as easy to get right as one might think.
Takes just 15 minutes to prepare the batter, then baking time.
The Secret Ingredient: Sour Cream
Sour creaman acidic ingredientmakes these muffins extra tender and moist.
Elise Bauer
It also adds just a bit of tang to the muffins, which balances the sweet berries nicely.
No sour cream?Try swapping in some yogurt instead.
No More Sinking Blueberries!
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Have you ever made muffins and had all your blueberries sink to the bottom in one jammy mass?
Muffins also freeze very well.
(you’re able to freeze longer, but the risk of freezer burn becomes higher.)
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Thaw on the counter before enjoying.
Love Blueberries?
Your cooking time may need to increase by a few minutes.
Elise Bauer
Some brands of sour cream are much thicker than others.
Feel free to dilute the sour cream with a little water if you think it’s too thick.
Place the blueberries in a bowl.
Elise Bauer
Sprinkle 1 tablespoon of flour over them and gently toss to coat.
(The flour will help keep the blueberries from sinking in the muffin as it cooks.)
Whisk together until smooth.
Elise Bauer
Add the dry ingredients to the butter/sugar/egg mixture a third at a time and mix until just incorporated.
Do not over mix!
Gently fold the blueberries into the mixture.
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Distribute the dough equally among the cups.
They won’t spill.
If you still have too much dough, start filling another tin.
Elise Bauer
(If the muffins are getting too brown, tent with foil.)
Test with a bamboo skewer to double-check the centers of the muffins are done.
Let cool another 10 minutes before eating.
