PERFECT BLUEBERRY MUFFINS RECIPE
Perfect Blueberry Muffins Recipe
If you’ve been searching for the perfect blueberry muffins recipe, search no further. Today I am sharing an awesome bakery-style blueberry muffins recipe that is simple to make and will have family and friends raving, asking for the recipe. There is no need to run to the bakery when you can whip these up in your kitchen in no time.
Why You’ll Love This Recipe
These muffins are the epitome of homemade goodness. With a moist, fluffy texture and a burst of blueberry flavor in every bite, they’re irresistible. The secret ingredient, sour cream, makes them incredibly tender and enhances their flavor. Plus, they’re simple to make from scratch, making them a perfect choice for both novice and experienced bakers.
Kitchen Equipment You’ll Need
- Muffin tin (24 cups)
- Paper liners (optional)
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Spatula
- Cooling rack
- Toothpick
Ingredients
- 3 cups blueberries
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 cups sour cream
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Demerara sugar to sprinkle on top (optional)
Step-by-Step Instructions
- Preheat your oven to 400 degrees F.
- Grease 24 muffin cups or line them with paper liners.
- In a large bowl, beat the eggs. Gradually add the granulated and brown sugar, mixing until smooth.
- Slowly add the vegetable oil and vanilla extract, blending well.
- In a separate bowl, combine the flour, baking soda, and salt.
- Alternately add the flour mixture and sour cream to the egg mixture, stirring until just blended. Be careful not to overmix.
- Gently fold in the blueberries.
- Fill the muffin cups 3/4 full and sprinkle the tops with Demerara sugar if desired.
- Bake on the middle rack for 20 minutes. Check for doneness using a toothpick—if it comes out clean, they’re ready.
- Remove from the oven and let them cool for a few minutes before transferring the muffins to a cooling rack. Serve warm or at room temperature.
Tips for Success
- Ensure your blueberries are dry before adding them to the batter to prevent them from sinking to the bottom.
- Do not overmix the batter; this will keep your muffins light and fluffy.
- If using frozen blueberries, do not thaw them before adding to the batter.
Additional Tips or Variations
- Try adding a teaspoon of lemon zest for a fresh citrus twist.
- Substitute whole wheat flour for a portion of the all-purpose flour for a healthier version.
- Top with a streusel crumble for added texture and sweetness.
Nutritional Highlights (Per Serving)
While exact nutrition can vary, each muffin is approximately 220 calories, with 11g of fat, 28g of carbohydrates, and 4g of protein.
Frequently Asked Questions (FAQ)
Can I use frozen blueberries? Yes, you can use frozen blueberries. Just add them directly to the batter without thawing.
How do I store leftover muffins? Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Can I make these muffins gluten-free? Yes, substitute the all-purpose flour with a gluten-free flour blend for baking.
Conclusion
I hope you enjoy making and eating these perfect blueberry muffins as much as I do! They’re a delightful treat for breakfast, brunch, or any time you crave something sweet and comforting. Give the recipe a try, and don’t forget to share your experience and any creative twists you make. Happy baking!