Blue Blueberry Muffins
Dive into the irresistible world of Blue Blueberry Muffins, where tender, buttery texture meets bursts of vibrant blueberry goodness. Perfectly crafted in just 40 minutes, these moist muffins feature fresh blueberries paired with a swirl of rich blueberry jam that creates a stunning marbled effect. Enhanced with creamy sour cream and a sprinkle of coarse sugar for a satisfying crunch, this recipe strikes a harmonious balance between sweetness and tang. Ideal for breakfast, brunch, or as a snack, these homemade muffins are easy to prepare and deliver bakery-level results straight from your kitchen. Whether you enjoy them warm or cooled, Blue Blueberry Muffins are the ultimate treat for any blueberry lover.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.5 cup milk
- 0.5 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups fresh blueberries
- 0.25 cup blueberry jam
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Whisk until well combined.
In a medium bowl, whisk together the melted butter, milk, sour cream, eggs, and vanilla extract until the mixture is smooth and creamy.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix; the batter should still be slightly lumpy.
Gently fold in the fresh blueberries, being careful not to crush them, to avoid turning the batter purple.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Using a small spoon, drop a small dollop of blueberry jam (about 1/2 teaspoon) onto the center of each muffin. Use a toothpick to gently swirl the jam into the muffin batter for a marbled effect.
If desired, sprinkle the tops of the muffins with coarse sugar for added crunch and sweetness.
Bake in the preheated oven for 22-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean (a little jam on the toothpick is okay).
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Blue Blueberry Muffins with a cup of coffee or tea!
Nutrition Facts
Calories |
3157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 2360 mg | 103% | |
| Total Carbohydrate | 452.3 g | 164% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 242.2 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 437 mg | 34% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 845 mg | 18% | |
*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.
