Perfect Blueberry Muffins

Perfect Blueberry Muffins are a delightful treat that everyone will love. These muffins are packed with juicy blueberries and have a soft, moist texture. They’re easy to make and perfect for breakfast, a snack, or even dessert.

Why Make This Recipe

These blueberry muffins are a classic favorite. They’re filled with fresh blueberries and have just the right amount of sweetness. The sour cream in the batter keeps them moist, and the optional sprinkle of Demerara sugar adds a nice crunch on top. Whether you’re baking for your family or friends, these muffins are sure to be a hit.

How to Make Perfect Blueberry Muffins

Ingredients:

• 3 cups blueberries
• 1 1/4 cups granulated sugar
• 1 1/4 cups light brown sugar
• 4 large eggs
• 1 cup vegetable oil
• 1 teaspoon pure vanilla extract
• 2 cups sour cream
• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• Demerara sugar to sprinkle on top (optional)

Directions:

1. Preheat your oven to 400°F.
2. Grease a 24-cup muffin tin or line it with paper liners.
3. In a large bowl, beat the eggs. Slowly add the granulated and brown sugar, beating until smooth. Add the oil and vanilla, mixing until well blended.
4. In another bowl, mix the flour, baking soda, and salt.
5. Gradually add the flour mixture and sour cream to the egg mixture, alternating between the two. Stir until everything is well blended, but be careful not to overmix.
6. Gently fold in the blueberries. Again, avoid overmixing.
7. Fill the muffin cups 3/4 full, sprinkle with Demerara sugar if desired, and bake for 20 minutes on the middle rack.
8. Check if they are done by inserting a toothpick into the center of a muffin—it should come out clean.
9. Remove from the oven, let them cool slightly, then transfer the muffins to a cooling rack. Serve warm or at room temperature.

How to Serve Perfect Blueberry Muffins

These muffins are best served warm, straight out of the oven, but they’re also delicious at room temperature. Pair them with a cup of coffee, tea, or a glass of milk for a perfect snack or breakfast.

How to Store Perfect Blueberry Muffins

Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just thaw and warm them up before serving.

Tips to Make Perfect Blueberry Muffins

• Don’t overmix the batter; it helps keep the muffins soft and tender.
• Use fresh blueberries for the best flavor, but frozen blueberries work too—just add them to the batter while they’re still frozen.
• If you like a bit of crunch, sprinkle Demerara sugar on top of the muffins before baking.

Variation

You can add a teaspoon of lemon zest to the batter for a hint of citrus flavor. Or, mix in a handful of chopped nuts for some extra texture.

FAQs

1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just add them to the batter while they’re still frozen to prevent them from bleeding into the batter.

2. How do I prevent blueberries from sinking to the bottom?
Toss the blueberries in a little flour before folding them into the batter. This helps them stay suspended in the muffins.

3. Can I substitute the sour cream?
Yes, you can use plain yogurt or buttermilk as a substitute for sour cream if needed.