Description
Bite into tender and moist blueberry muffins, perfect for cozy mornings or family gatherings.
Ingredients
Scale
- 2/3 cup white sugar
- 1 large egg
- 1/2 cup vegetable oil or melted butter
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour (or gluten-free mix)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream (or yogurt as a substitute)
- 1 cup blueberries (fresh or frozen)
- About 1 tablespoon white sugar for the topping (optional)
Instructions
- Preheat your oven to 375ºF and place eight muffin liners in your pan.
- Combine the sugar, egg, vegetable oil, milk, and vanilla extract in a mixing bowl.
- Add the all-purpose flour, baking powder, and salt to the bowl; mix until just combined.
- Stir in the sour cream until well distributed throughout the batter, then gently fold in the blueberries.
- Evenly distribute the batter in the muffin tin and sprinkle with reserved blueberries and optional sugar on top.
- Bake for about 25 minutes until a toothpick comes out clean. If using frozen blueberries, add 5 minutes to the baking time.
- Store the muffins in a container while still warm to keep them moist.
Notes
These muffins are customizable with various mix-ins like lemon zest or nuts. They can be made ahead and stored for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 201
- Sugar: 10g
- Sodium: 165mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg