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!
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:
- Preheat Oven: Heat your oven to 375°F. Lightly grease your muffin tin (optional) and line with eight muffin liners.
- Mix Wet Ingredients: In a large bowl, whisk together the sugar, egg, oil (or butter), milk, and vanilla until well combined.
- 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!
- Incorporate Sour Cream: Gently stir in the sour cream until well blended.
- Fold in Blueberries: Fold in the blueberries, reserving a few to sprinkle on top for a beautiful presentation.
- 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.
- 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.
- 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!