Big Blueberry Busting Muffins
Bursting with juicy blueberries in every bite, these Big Blueberry Busting Muffins are the ultimate homemade treat for breakfast or brunch. Featuring a soft, tender crumb thanks to a delightful blend of sour cream and melted butter, these muffins are packed with 1.5 cups of fresh, plump blueberries coated in flour to prevent sinking. A sprinkle of turbinado sugar on top adds a bakery-style crunch, making them as beautiful as they are delicious. Ready in just 35 minutes and perfect for 12 generous servings, these muffins come together effortlessly with simple pantry staples and a quick mix-and-fold technique. Whether served warm from the oven or cooled to room temperature, they're guaranteed to become a family favorite. Bake up a batch of these classic, flavor-packed blueberry muffins today!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted
- 0.5 cups milk
- 0.5 cups sour cream
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1.5 cups fresh blueberries
- 1 tablespoons all-purpose flour (for coating blueberries)
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a medium bowl, whisk together the melted butter, milk, sour cream, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter will be slightly lumpy.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent them from sinking to the bottom of the muffins.
Gently fold the coated blueberries into the batter with a spatula, being careful not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. For a bakery-style finish, sprinkle the tops with turbinado sugar (optional).
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy these Big Blueberry Busting Muffins warm or at room temperature!
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 17.9 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
