These fantastic moist and blueberries loaded muffins are delicious and super easy…great for breakfast, brunch or a quick afternoon snack.
When my cousin which by the way is a pastry chef by training showed me a picture of the muffins she baked I immediately knew that I wanted to try…and to my surprised (I don’t know why…) the recipe was directly from King Arthur Flour. My cousin told me to follow the recipe as it is, but of course knowing me this is an impossible task…so I made some minor changes…
– Why these muffins are so delicious?
They are packed, literally packed with blueberries with tender crumbs because of the sour cream in it.
– Can you store them in the freezer?
Absolutely, wrap them individually before storing in the freezer and let if thaw in the refrigerator overnight and microwave for a minute and it will taste like just out of the oven.
– Why the muffin is purple?
The batter is purple because I used frozen berries, if you use fresh blueberries the muffins will look more like in the King Arthur website…
– What changes did I make?
I mainly reduced the amount of sugar and added more blueberries into the batter.
– Ready to try this amazing recipe?
- 270 g all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt, to taste
- 60 g unsalted butter, at room temperature
- 135 g sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 120 g sour cream
- 250 g frozen blueberries (or fresh)
- coarse white sparkling sugar, for garnish, optional
Preheat the oven to 375°F. Line a muffin pan with papers.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
In a large bowl, beat the butter and sugar until light and fluffy, almost white in color.
Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.
Add the vanilla and sour cream, mix until incorporated.
Add the dry ingredients and mix using a spatula just until the batter is smooth. The batter will be very thick, almost like cookie dough.
Fold in the frozen berries or fresh (or fresh berries)
Scoop the batter into the prepared muffin cups filling about ⅔ to the top of the cups.
Sprinkle with regular granulated or coarse white sugar, if desired.
Bake the muffins for 18 to 24 minutes, until a wooden stick inserted in the cake tester inserted in the comes out clean.
Remove the muffins from the oven, let them cool in the pan for a few minutes. Remove the muffins from the pan and let them cool on a wire rack.
– If you enjoy this simple and easy recipe you might want to check on these…
Did you know that blueberries are very rich in anthocyanins? Anthocyanins are plant chemicals (phytochemicals) with strong anti-inflammatory properties. Moreover, it has been suggested by many studies that consumption of blueberries can lower blood pressure.
These blueberry muffins look yummy!
These muffins look amazing, Juliana! Blueberry is my favorite type of muffin!
These muffins look delicious! I love using sour cream with blueberries. We just picked about 11 lbs the other day, so muffins are on the menu soon!
Thanks Amy…fresh picked blueberries are the best…
I love blueberry muffins Juliana and these looks wonderful!!
Your muffins look amazing. Blueberry muffins are our favorite of all muffins. I’ll bet the sour cream gives them a wonderful taste.
Thanks Judee, the sour cream give the muffins a moist texture.
Love your recipes, Juliana, and these muffins are no exception! What a wonderful combination of ingredients – thank you so much for sharing!
Thanks Balvinder, very kind words…have a great week ahead!
Muffins made with sour cream are SO good! These look bakery perfect!!!
Thanks Liz, sour cream add moist to the muffins…
Blueberry is my fave muffin and I’d really like a dozen of theses, they look so delicious, Juliana! I’m going to try them your way with sour cream, I know it’s great for corn bread, etc, no crumbling. Thanks for the recipe and take care.
Thanks Pam…they are my favorite too…and yes, try with sour cream in it…
Your blueberry muffins sound a great and will make a perfect breakfast with my chai. I love the fact you reduced sugar and increased the blueberries keeping the health quotient intact.
Thanks Hasin…yes it would be great with a cup of chai…
This is my go to muffin, so delicious and perfect with any hot drink
Thanks Raymund…I like the simplicity of the recipe.
Wonderful blueberry muffin recipe. Your images make me want to run to the kitchen and whip up a batch.
I’m a huge KA fan and have adapted many of them to the ingredients we have here. Thanks for sharing…
Thanks Ron…I too like to try recipes from KA.
It’s not complicated as I thought. It’s tasty!
Yes, simple and delicious…thanks for stopping by Dennis!
Love all muffins, but I think blueberry are the best. At least they’re the one I’ll always select if I have a choice. 🙂 These look terrific — thanks.
Me too John, blueberry muffins are my favorite…
Blueberry muffins are the best. And I totally agree with reducing sugar and increasing blueberries!
Yes, we do not need excess of sugar…and more blueberries is always good.
Your blueberry muffins look so totally scrumptious. I love how you added some sour cream to these scratch made muffins, that really adds a fun flavor twist to your muffins!
Thanks Heidi, the sour cream add moist to the muffins…
Your blueberry muffins are absolutely the best. Loving the texture! These are a must bake during the blueberry season and perfect for work lunches and breakfasts on the go. Take Care
Thanks Bobbi…these muffins are very versatile…
I love blueberry muffins. You can never go wrong with blueberries. These look delicious. Hope you have a great week!!
Yes Dawn…blueberry muffins are always a treat!
Blueberry muffins are my favourite. These look really tender, and delicious loaded with blueberries.
Thanks Angie, they are my favorite too…