Top Shelf Blueberry Muffins
Elevate your breakfast game with these Top Shelf Blueberry Muffins, a bakery-quality treat bursting with juicy blueberries and a tender crumb. Made with a rich blend of sour cream and melted butter, these muffins are irresistibly moist and flavorful, while a touch of vanilla adds a warm, aromatic sweetness. Fresh or frozen blueberries are folded into a perfectly balanced batter, ensuring every bite is bursting with fruity goodness. For an optional touch of decadence, sprinkle the tops with turbinado sugar for a sweet, caramelized crunch. Ready in just under 40 minutes, these homemade muffins are the perfect way to brighten any morning or impress guests at brunch. Whether served warm out of the oven or at room temperature, these easy-to-make blueberry muffins promise to become a staple in your baking repertoire.
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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, melted and slightly cooled
- 0.5 cup Whole milk
- 0.5 cup Sour cream
- 2 Large eggs, lightly beaten
- 2 teaspoons Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 2 tablespoons Turbinado 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 grease each cup with nonstick 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, mix the melted butter, whole milk, sour cream, eggs, and vanilla extract until smooth.
Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture together with a spatula or wooden spoon until just combined, taking care not to overmix.
Toss the blueberries with 1 tablespoon of flour, then fold them gently into the batter to evenly distribute.
Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
If desired, sprinkle turbinado sugar over the tops of the muffins for added crunch and sweetness.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 81.7 g | 408% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 700 mg | 234% | |
| Sodium | 2356 mg | 102% | |
| Total Carbohydrate | 410.2 g | 149% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 213.5 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 425 mg | 33% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 794 mg | 17% | |
*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.
