Wild Blueberry Muffins
Bursting with the vibrant flavor of nature, these Wild Blueberry Muffins are the perfect blend of sweet and tangy, featuring juicy wild blueberries nestled in a moist, tender crumb. Made with a rich combination of sour cream, melted butter, and vanilla extract, these muffins deliver a bakery-quality texture that’s irresistibly fluffy. Whether you use fresh or frozen blueberries, this recipe includes a clever tip to keep the berries from sinking, ensuring that each bite is a treat. Ready in under 40 minutes, these homemade muffins are ideal for breakfast, brunch, or an anytime snack. Serve them warm to enjoy the full depth of their buttery, fruity goodness!
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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
- 0.5 cup sour cream
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1.5 cups wild blueberries (fresh or frozen)
- 1 tablespoon all-purpose flour (for coating blueberries if using frozen)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the 2 cups of all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a small saucepan or microwave-safe bowl, melt the butter and allow it to cool slightly.
In a separate mixing bowl, combine the melted butter, milk, sour cream, eggs, and vanilla extract. Whisk until smooth and well blended.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the mixture together using a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
If you are using frozen blueberries, toss them with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins during baking.
Gently fold the wild blueberries into the batter, being careful not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown 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 pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your homemade wild blueberry muffins!
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 403.2 g | 147% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 194.0 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 426 mg | 33% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 855 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.
