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Blueberry Muffins Recipe

Blueberry Muffins – easy and quick muffins with antioxidant-rich berries!
Course Breakfast
Cuisine American
Keyword muffins
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 12 muffins
Calories 168 kcal
Author Anna


  • 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


  1. Line muffin pan with muffin liners or grease the muffin cups. Set aside.
  2. Preheat oven to 400 degrees F.
  3. In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder and salt).
  4. Add blueberries and stir with a wooden spoon.
  5. In another mixing bowl, whisk together egg, sour cream, milk, vanilla and oil (and the lemon zest is using) until smooth.
  6. 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.
  7. 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.
  8. 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.
  9. Cool before serving.
Nutrition Facts
Blueberry Muffins Recipe
Amount Per Serving
Calories 168 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 32mg11%
Sodium 104mg5%
Potassium 149mg4%
Carbohydrates 22g7%
Sugar 7g8%
Protein 3g6%
Vitamin A 250IU5%
Vitamin C 1.2mg1%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.