Now you can have bakery-style blueberry muffins without ever leaving your home kitchen.
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Preheat the oven to 425° F.
- Line a 12-cavity muffin pan with muffin/cupcake liners.
- In large mixing bowl, use a hand mixer to cream together the butter, granulated sugar, brown sugar, and vanilla extract on medium-high speed for 1-2 minutes, or until smooth and combined. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream and milk. Continue to beat until fully incorporated, scraping down the sides of the bowl with a rubber spatula.
|Calories230Calories from Fat100|
|% DAILY VALUE|
|Calories from Fat100|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Joanne 14 days ago
made last week! so delicious. i even froze some. my daughter brought some to work. moist, bursting with blueberries. the sour cream added to the taste. definitely will make again.
Amanda 2 months ago
Delicious! The recipe made more like 14 than 12, now there's more to enjoy!
Jennifer 2 months ago
The batter was much thicker than I was expecting, but they turned out great! Kids loved them!
Cam 2 months ago
By far one of the best tasting muffin recipes I’ve tried! I subbed the flour with a GF option and they still turned out light, fluffy, and tasted so delicious!
Chelsea Agababyan 3 months ago
loved it! it's not to sugary of you want it sweeter i recommend more sugar
Matt 3 months ago
Pretty good recipe and I will use again! They don’t rise too much so use enough batter to fill the muffin wrappers and be sure to get enough blueberries in each. I may also use frozen with fresh next time.
Rutherford-Torlone 5 months ago
great! dont make them too bug though because theyll get brown and a little dry before they fully cook
Keshava Dilwali 5 months ago
Turned out well for my first try
Shannon Jakel 6 months ago
Gross muffins. I will stick to a traditional recipe next time. The sour cream was awful!!
Katie Humitz 7 months ago
delicious. first time making muffins from scratch. it was so easy and they were so good.
Jodi McKeeman 7 months ago
delicious I would definitely make this again
Xheni Zace 8 months ago
Really good !♥️ I really like the instructions .
Aries Parker 8 months ago
First time making from scratch. I had to cook a little longer since I like a somewhat toasted top. Not as sweet as I like but nonetheless GOOD and easy to follow.👌🏾
Aicha Ouedraogo 8 months ago
it was well and taste good we like it
Julie Phillips 9 months ago
My whole family loved these. I will definitely keep making these muffins.
Monique D. 9 months ago
GREAT!!! Easy to make and my boys LOVE them, Thanks!!
Rosemary McDowney 10 months ago
moist and delicious!
Jamie Wohletz a year ago
Delicious, but mild. If you're looking for something pretty sweet, you may want to look elsewhere.
June M. a year ago
Fantastic! I convection baked for 5" at 425, then 8" at 350, ( I am at altitude here) absolutely perfect. I DO like my muffins a bit sweeter, so will probably add more sugar, somewhere..but oh, they are so moist w/ the sour cream! Also, used 1 and 1/2 c. giant, sweet, blueberries...these are just awesome!!
Tal a year ago
Delicious and easy to make - even for someone whose a novice at baking
Jodi M. a year ago
they were good baked at 425 for 5 min and then lowered temp to 350 for another 6
Carina K. a year ago
pretty fluffy and pretty good!
KristinaReeves a year ago
i was disappointed that there was no explanation on how long to cook them, but they turned out yummy.
roberts a year ago
Nice but the blueberries massively stand out since they are so sour