Indulge your taste buds with the delightful aroma of freshly baked Blueberry Muffins that promise to elevate your breakfast or snack time! These scrumptious treats, made with frozen blueberries and a touch of creamy sourness, are not only incredibly easy to whip up but also yield a dozen perfectly fluffy muffins that will have everyone coming back for seconds. Imagine biting into a warm muffin, bursting with juicy blueberries and a hint of vanilla—it's a heavenly experience you won't want to miss! Ready to impress your family and friends? Let’s dive into this delicious recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease with butter or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, melt the unsalted butter and allow it to cool slightly. Add the sour cream, eggs, and vanilla extract to the melted butter. Whisk until the mixture is smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula, being careful not to overmix. Stop mixing when just a few streaks of flour remain visible.
- Keep the frozen blueberries in the freezer until the last moment. Lightly dust the frozen blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins.
- Gently fold the frozen blueberries into the batter, distributing them evenly. Be careful not to crush the berries during mixing.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a little extra sugar on top of each muffin for a crispy, sweet crust.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature. Store any leftover muffins in an airtight container at room temperature for up to 3 days.
Tips
- Measure Accurately: Ensure your ingredients are measured accurately for the best results. Use a kitchen scale for the flour if possible, as it can greatly affect the texture of your muffins.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so stop as soon as you see a few streaks of flour.
- Keep Blueberries Frozen: To prevent the blueberries from sinking, keep them in the freezer until you're ready to fold them into the batter. Dusting them with flour also helps them stay suspended.
- Add a Crunchy Topping: For an extra touch of sweetness and texture, sprinkle a little sugar on top of the muffins before baking. This creates a delightful crispy crust.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the suggested baking time. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Properly: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to remove without breaking.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, consider freezing them for a quick treat later on!
Nutrition Facts
Calories: 290kcal
Carbohydrates: 32g
Protein: 5g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 75mg
