Name: The Best Blueberry Muffins Ever
Prep time: 15 min
Cook time: PT-484909H58M25S
Total time: PT-484909H58M25S
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2/3 cup sour cream or plain yogurt; 2 large eggs; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 2 cups fresh or frozen blueberries

The Best Blueberry Muffins Ever

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These easy-to-make blueberry muffins are moist, fluffy, and packed with flavor. Perfect for breakfast or a snack, this foolproof recipe results in a golden-brown muffin with a sweet, sugary top. With simple ingredients like flour, sugar, and fresh blueberries, these muffins come together in just one bowl. Whether you’re using fresh or frozen berries, these muffins are guaranteed to be a crowd favorite. Make them ahead, store them, or enjoy them fresh out of the oven for the ultimate treat.

Author: Janet
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes
Yield: 12 muffins
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup sour cream or plain yogurt

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

2 cups fresh or frozen blueberries

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Instructions

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the sour cream (or yogurt), eggs, oil, and vanilla extract. Mix until smooth.
Add the wet ingredients to the dry ingredients, stirring just until combined—do not overmix.
Gently fold in the blueberries, saving a few to place on top of the muffins.
Divide the batter evenly between the muffin cups, filling each about 3/4 full. Top with the reserved blueberries.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

For a lemon twist, add the zest of one lemon to the batter.
Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor.
To make the recipe vegan, use flax eggs, dairy-free yogurt, and oil.
For a chocolatey variation, add 1/2 cup of mini chocolate chips.
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Find it online: https://recipesbyjanet.com/the-best-blueberry-muffins-ever/