The Best Blueberry Muffins Ever!!
These blueberry muffins are soft, buttery, and packed with sweet blueberries, making them a perfect treat for breakfast or brunch.
Servings: 12 muffins
Calories: 200kcal
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
Ingredients
Ingredients
- 2/3 cup white sugar
- 1 large egg
- 1/2 cup vegetable oil
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream (or yogurt)
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon white sugar, for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with butter or non-stick spray.
- In a large mixing bowl, whisk together the sugar, egg, vegetable oil, milk, and vanilla until well combined and slightly frothy.
- Add the flour, baking powder, and salt to the wet mixture. Stir just until barely combined—be careful not to overmix, as this keeps the muffins light and fluffy.
- Fold in the sour cream (or yogurt) until you have a smooth batter. Gently add the blueberries, saving a small handful to sprinkle on top if you like extra blueberry bursts.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. If desired, sprinkle a little sugar over each muffin for a sweet, crackly top.
- Bake for 18-22 minutes, or until the tops are domed and lightly golden. A toothpick inserted into the center of a muffin should come out mostly clean, with a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm, or let cool completely for easier storage (if they last that long!).
Notes
For a sweet crunch, sprinkle sugar on top before baking. Store in an airtight container for up to 3 days at room temperature.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg