Double Blueberry Muffins
Loaded with not one, but two bursts of luscious blueberry flavor, these Double Blueberry Muffins are a dreamy breakfast treat or snack you can whip up in just 15 minutes of prep time! Featuring a tender, moist crumb thanks to a delightful blend of sour cream and melted butter, these muffins combine the juiciness of fresh blueberries with the chewy sweetness of dried blueberries for an irresistible texture contrast. A sprinkle of turbinado sugar on top adds a gorgeous crunch and golden finish to every bite. Perfectly portable and packed with fruity goodness, these muffins are a crowd-pleaser for brunch spreads, afternoon tea, or a grab-and-go morning treat. Experience the ultimate in blueberry bliss with this easy homemade recipe!
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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
- 0.5 cup milk
- 0.25 cup sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- 0.5 cup dried blueberries
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin generously.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a small saucepan, melt the butter over low heat, then let it cool slightly.
In a medium bowl, combine the cooled melted butter, milk, sour cream, eggs, and vanilla extract. Whisk until smooth.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the mixture together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Add the fresh and dried blueberries to the batter, reserving a few fresh blueberries for topping if desired. Gently fold them in just until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If set aside, place the reserved fresh blueberries on top of the muffins for a decorative touch.
Sprinkle the tops of the muffins with turbinado sugar if using. This will add a delightful crunch to the muffin tops.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely or enjoy them warm.
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 2318 mg | 101% | |
| Total Carbohydrate | 428.8 g | 156% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 229.5 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 339 mg | 26% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 714 mg | 15% | |
*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.
