Description
Irresistibly moist blueberry muffins enriched with sour cream for a delightful breakfast or snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, combine melted butter, sour cream, eggs, and vanilla extract. Mix until smooth.
- Mix the wet ingredients into the dry ingredients and stir until just combined.
- Add the blueberries gently.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Cool the muffins for a few minutes before transferring to a wire rack.
Notes
To prevent blueberries from sinking, toss them in a bit of flour before folding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg