Description
Delightful blueberry muffins that are fluffy and bursting with juicy blueberries, perfect for breakfast or a snack.
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 (yogurt is a suitable substitute)
- 1 cup fresh blueberries
- About 1 tablespoon white sugar for topping (optional)
Instructions
- Preheat the oven to 375ºF and prepare a greased muffin tin.
- Combine the sugar, egg, vegetable oil, milk, and vanilla extract in a large mixing bowl.
- Stir until each component integrates well.
- Add the flour, baking powder, and salt directly onto the wet ingredients.
- Fold these into the wet mixture gently, being careful not to over-mix.
- Stir the sour cream into the batter until evenly distributed.
- Gently fold in the blueberries, reserving a handful for visual appeal on top.
- Distribute the batter evenly across the muffin cups.
- Fill the tin all the way up for high-crowned muffins or divide the batter among 12 cups for shorter muffins.
- Top with the remaining blueberries and lightly sprinkle sugar on top, if desired.
- Bake for about 25 minutes, checking for doneness with a toothpick.
Notes
For extra flavor, consider adding lemon zest or swapping blueberries for other fruits like raspberries or blackberries.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: blueberry muffins, breakfast muffins, baking recipes, easy muffins, vegetarian recipes
