Blueberry Muffins – easy and quick muffins with antioxidant-rich berries!
Some crazy cold weather is coming our way. If you know me, you know I don’t do well in cold. Right now I am wearing layers upon layers of clothing and my infinity scarf. And the cold front is not even here yet!
One thing that always helps me to get through the cold Kansas winters is baking. Muffins, breads, rolls – you name it. Obviously I am taking a brake from baking cookies, but home baked muffins or bread is always welcome here.
Soft and fluffy muffins, packed with blueberries. I used Driscoll’s bluberries.
If your sprinkle a little bit of sugar over the batter just before baking, it will make the muffins tops crunchy! Yum!
The batter couldn’t be easier. Whisk dry ingredients in one bowl, whisk wet ingredients in another bowl and then fold it all together. Scoop, bake and enjoy!
Add these magic-powers-packed berries and you have one good for you and delicious treat. My kids absolutely loved these muffins! My Hubby took two while they were still warm! They are so so good!
There is something about blueberries that always remind me of my childhood. Picking them fresh of the bushes and stuffing your child face like nobody’s business. Purple hands and all!
Blueberry Muffins Recipe
- 1.75 c all-purpose flour
- 1/3 c granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large egg beaten
- 3/4 c sour cream or Greek yogurt
- 1/2 c milk
- 1 tsp vanilla extract
- 1/4 c melted butter or vegetable or canola oil I used canola oil
- 3/4 c fresh or frozen blueberries I used Driscoll's blueberries
- 1 tsp lemon zest optional
- Line muffin pan with muffin liners or grease the muffin cups. Set aside.
- Preheat oven to 400 degrees F.
- In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder and salt).
- Add blueberries and stir with a wooden spoon.
- In another mixing bowl, whisk together egg, sour cream, milk, vanilla and oil (and the lemon zest is using) until smooth.
- Add the wet ingredients into the dry ingredients and stir together with a spoon until just combined. Do not overmix. Few flour lumps is okay.
- Fill the muffin cups by scooping the dough with an ice cream scoop (about 1 scoop per muffin cup). Fill them almost to the top.
- Bake muffins for 23 to 26 minutes OR until the toothpick inserted into the center of each muffin comes out clean and the tops are golden brown.
- Cool before serving.
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