The Best Blueberry Muffins Ever
These blueberry muffins are bursting with juicy blueberries and a hint of vanilla, making them tender, sweet, and simply irresistible.
Servings: 8 muffins
Calories: 200kcal
Equipment
- Muffin Tin
- Mixing Bowl
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 Fresh or Frozen Blueberries
- 1 tablespoon White Sugar for Topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with muffin liners.
- In a large bowl, combine the white sugar, egg, vegetable oil, milk, and vanilla extract. Whisk until well combined and smooth.
- Add the all-purpose flour, baking powder, and salt to the bowl. Stir until just incorporated—don’t overmix to keep the muffins tender.
- Gently fold in the sour cream (or yogurt) and blueberries. Use a spatula to mix until the batter is evenly blended.
- Divide the batter evenly among the muffin tin cups. Fill them high for a generous “bakery-style” dome (about 8 muffins), or fill them less for 12 smaller muffins.
- If desired, sprinkle a few more blueberries and about 1 tablespoon of sugar on top of each muffin to create a sweet, crunchy top.
- Bake in preheated oven for about 25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool slightly in the tin, then transfer to a wire rack. For extra moist muffins, store them in a sealed container while still slightly warm.
Notes
Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze cooled muffins for up to 2 months.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg