Blueberry Muffin Recipe
Fluffy, moist, and bursting with juicy blueberries, these easy blueberry muffins are perfect for breakfast, brunch, or a sweet snack. Ready in just 35 minutes, they’re soft, tender, and simple enough for beginner bakers but delicious enough to impress the whole family!
Ingredients
- ½ cup white sugar
- 1 Large egg
- ½ cup vegetable oil or melted butter
- ⅓ cup milk
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup sour cream
- 1 cup blueberries
- About 1 tablespoon white sugar for topping (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease.
- In a large bowl, whisk together sugar, egg, oil, milk, sour cream, and vanilla until smooth.
- In another bowl, combine flour, baking powder, and salt.
- Gently fold dry ingredients into wet ingredients until just combined. Avoid overmixing.
- Fold in blueberries, reserving a few for topping.
- Fill muffin cups about 3/4 full, sprinkle reserved blueberries and optional sugar on top.
- Bake 20–25 minutes, until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to wire rack. Serve warm or store.