Quick & Easy Blueberry Muffins Recipe

2 ¼ cups all-purpose flour (281 grams) 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter (112 grams) 1 cup white sugar (200 grams)


2 large eggs room temperature 2 teaspoons vanilla extract ½ cup sour cream (120 ml) room temperature ⅓ cup milk (80 ml) room temperature 1 ¾ cups blueberries (about 200 grams) fresh or frozen 2 teaspoons all-purpose flour if using frozen berries


Get the oven ready by heating it up to 375F. You can line a muffin pan with muffin papers.

In a medium bowl, mix the 2 ¼ cups of flour, baking powder, baking soda, and salt together using a whisk. 

It takes about two minutes to beat the butter and sugar together in a big bowl until they are light and fluffy.

After you add the vanilla extract, add the eggs one at a time and beat them in.

Add the sour cream and then about ½ of the flour mixture with a big rubber spatula.

After adding the milk, mix in the rest of the flour mixture. The batter should be tall and thick. It's fine if there are a few lumps.

Add the frozen berries to the 2 teaspoons of flour and toss them around. Add the blueberries slowly and carefully.

Using about ¼ to ⅓ cup of batter, fill each muffin pan hole all the way to the top with batter.

Before you put them in the oven, heat it up. Bake for 16 to 20 minutes, or until the tops are golden and a knife placed in the middle comes out clean (not blueberry juice). 

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