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You are here: Home / Desserts / The Best Blueberry Muffins Ever

The Best Blueberry Muffins Ever

Behold, the ultimate blueberry muffin! After weeks of tweaking and perfecting, this recipe delivers everything you’d want in a muffin: moist, fluffy, and crowned with a perfectly cracked, sugar-sparkling top. It’s soft, pillowy, and so easy to make—it all comes together in just one bowl!

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  • Ingredients:
  • Instructions:

Ingredients:

Muffins:

  • 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 cups all-purpose flour (or a gluten-free mix)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream (or substitute with yogurt)
  • 1 cup blueberries
  • 1 tablespoon white sugar (optional, for topping)

Instructions:

  1. Preheat Oven: Heat your oven to 375°F. Lightly grease your muffin tin (optional) and line with eight muffin liners.
  2. Mix Wet Ingredients: In a large bowl, whisk together the sugar, egg, oil (or butter), milk, and vanilla until well combined.
  3. Add Dry Ingredients: Add the flour, baking powder, and salt directly on top of the wet ingredients. Stir the baking powder and salt into the flour with a spoon, then gently mix everything together until just combined—don’t over-mix!
  4. Incorporate Sour Cream: Gently stir in the sour cream until well blended.
  5. Fold in Blueberries: Fold in the blueberries, reserving a few to sprinkle on top for a beautiful presentation.
  6. Fill Muffin Tins: Evenly divide the batter between the muffin cups. For tall, bakery-style muffins, fill them to the top. If you prefer smaller muffins, you can make 12. Sprinkle any reserved blueberries on top and gently press them in. Optionally, sprinkle with a tablespoon of sugar for added sparkle.
  7. Bake: Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. If using frozen blueberries, add an extra 5 minutes to the baking time.
  8. Cool and Enjoy: Let them cool slightly in the pan, then transfer to a container while still warm to retain moisture (if you don’t eat them straight from the pan!).

For jumbo muffins, bake at 350°F for about 40 minutes. Enjoy these irresistible, perfectly soft blueberry muffins!

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Welcome to SnackOnMeat! I’m Shardae, the food lover behind this blog. I’m thrilled to have you here, sharing in my passion for creating delicious recipes that celebrate the art of hearty, satisfying meals.Read more...
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