Go Back

Blueberry Muffins

Course: Breakfast
Cuisine: American
Keyword: blueberry muffins
Servings: 12 muffins


  • 2 1/4 cup flour + some for dusting the blueberries (310 g)
  • 3 tsp baking powder (12 g)
  • 1/4 tsp salt
  • 1 large egg
  • 3/4 cup sugar (150 g)
  • 2 tsp vanilla
  • 1/2 cup vegetable or canola oil
  • 1/2 cup sour cream (125 g)
  • 3/4 cup milk
  • 1 cup fresh or frozen blueberries (150 g)


  • Preheat oven to 425°F (218°C) and place 12 muffins liners in the pan.
  • In a bowl, combine the dry ingredients (flour, baking powder and salt)
  • In another mixing bowl, combine the wet ingredients (egg, sugar, vanilla, oil, sour cream and milk). Whisk together until combined.
  • Add dry ingredients to the wet ingredients. Mix by hand until the ingredients are combined.
  • Add a small amount of the plain batter to the muffin cups.
  • Lightly dust the blueberries with flour and then add them to the remaining batter. Gently fold the blueberries into the batter.
  • Spoon the blueberry mixture on top of the plain batter in the muffin cups. Make sure to fill them to the top.
  • Bake at 425°F (218°C) for 5 minutes.
  • Reduce heat to 350°F (177°C) and bake for 12-15 minutes.