| Level: | Easy |
| Total: | 37 min |
| Prep: | 12 min |
| Cook: | 25 min |
| Yield: | 16 muffins |
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces (about 1 cup) sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 half-pints fresh blueberries, picked through for stems
Instructions
- Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
- Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 277 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 4 g |
| Cholesterol | 71 mg |
| Sodium | 167 mg |
Reviews
These are delicious! I also followed the direction of a couple other reviewers and added a tablespoon of flour to my blueberries so they wouldn’t sink to the bottom of the muffins. I baked my muffins at 425 degrees for 5 minutes, then lowered the temperature to 350 degrees. Baked for 15 minutes. The perfect dome achieved!!!! This made 24 regular sized muffins.
I love this recipe and have been making it for years. In fact I am famous in the neighborhood for my blueberry muffins! I use the recipe ‘as is’ although I sprinkle cinnamon sugar on the top of the muffins before baking. I always bake them in jumbo muffins tins (using liners) and it yields 12 muffins. Also, one time I didn’t have sour cream and substituted greek yogurt which caused no noticeable difference (at least my husband didn’t notice)!
I just made these and they were delicious and beautiful! I followed the suggestion to cook muffins for 5 minutes at 425 deg. then reduce heat to 350 for 20 minutes. They do look just like Bakery Store muffins with a perfect dome top!
Very moist! I used 1/2 & 1/2 because I didn’t have any milk. I coated the blueberries in 1tablespoon of the flour as other reviewers suggested and it kept the blueberries from sinking. I used a regular cupcake pan and got 24 muffins. I will definitely be making these again.
They are amazing! I use frozen blueberries and it is awesome. For the frozen blueberries, don’t thaw them or they will mush in the bowl just put them in frozen. THE BEST blueberry muffins ever.
I’ve tried several blueberry muffin recipes and this is my favorite. If you want the perfect dome on your muffin cook muffins for 5 minutes at 425 deg oven then reduce heat to 350 for 20 minutes. It will look like a bakery muffin
I do this to all my muffin recipes and they come out perfect. Learned from Sally’s baking addiction
I do this to all my muffin recipes and they come out perfect. Learned from Sally’s baking addiction
These are very good. They do rise. They do not make a perfect dome. Which didn’t bother me, but some people may comments about that. If you add more blueberries, they will take longer to cook and they will also make more muffins because blueberries take up space. I personally didn’t prefer them with extra blueberries. I think 2 pints are enough. The recipe calls for one pint but the video calls for two, my blueberries tasted good, but they were not sweet, the muffin itself was very soft however, because I added more blueberries, it took longer to cook so the muffins on the outer side of the pan were a bit dry. In other words next time I will make these again yes but I will follow the recipe exactly
These are to best muffins, very moist, rich flavor and easy to make. I substituted heavy whipping cream for milk for richness. Yummy will definitely make again
My go-to recipe for muffins, it never fails. The crumb is soft and moist and it can be done with a variety of fruits or toppings. I’ve also made it as a cake using different fruits like sour cherries, plums, and peaches.
Yummmm!
Used Siggis vanilla yogurt instead of sour cream.
Took 1Tbs of the flour and coated the blueberries; used more blueberries, probably 2.5 cups
Baked in a Bundt pan (easier!) 40-45 mins.
Used Siggis vanilla yogurt instead of sour cream.
Took 1Tbs of the flour and coated the blueberries; used more blueberries, probably 2.5 cups
Baked in a Bundt pan (easier!) 40-45 mins.