Description

These homemade Blueberry Muffins are bursting with fresh flavor from ripe blueberries and have a moist texture thanks to sour cream. They’re ready in just under an hour and make for a delightful breakfast or snack anytime.

Ingredients

Scale

1 ¾ cup (220 g) all-purpose flour
1 cup (200 g) granulated sugar
2 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup (60 ml) unsalted butter melted
¼ cup (60 ml) avocado oil or vegetable oil
1 large egg room temperature preferred
1 teaspoon vanilla extract
1 cup (240 g) sour cream
1 ¾ cup (245 g) blueberries
Coarse sugar for sprinkling optional

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Instructions

Preheat the oven to 425°F (215°C) and line a 12-count muffin tin with paper liners.
Whisk together flour, sugar, baking powder, baking soda, cornstarch, and salt in a medium bowl.
In a separate bowl, mix melted butter and canola oil, then whisk in the egg and vanilla. Stir in sour cream until well combined.
Gently fold the wet ingredients into the dry ingredients until mostly combined, then carefully add in the blueberries and mix until just combined.
Divide the muffin batter evenly into the prepared liners, filling them nearly to the top. Sprinkle sugar on top if desired.
Bake in the preheated oven at 425°F (215°C) for 8 minutes. Then, without opening the oven, reduce the temperature to 350°F (175°C) and bake for an additional 10-12 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the muffins in the tin for 10 minutes, then gently remove them and cool completely on a rack.

Notes

For best results, use room temperature ingredients.
Frozen blueberries can be used without thawing, but they may create purple streaks in the muffins.
To prevent soggy bottoms, ensure they cool completely on a wire rack.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 12g
Sodium: 210mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg