Best Blueberry Muffins Ever (Print Version)
Tall, moist muffins packed with juicy blueberries and a golden, sparkling top. Easy, one-bowl method.
# Ingredients:
→ Muffin Ingredients
01 -
2/3 cup white sugar
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1 large egg
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1/2 cup vegetable oil or melted butter
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1/3 cup milk
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1 teaspoon vanilla extract
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1 1/4 cups all-purpose flour or gluten-free mix
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup sour cream or substitute with yogurt
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1 cup blueberries
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1 tablespoon white sugar for topping (optional)
# Steps:
01 -
Preheat oven to 375ºF. Lightly grease the muffin tin to prevent sticking or use muffin liners.
02 -
Mix the sugar, egg, oil, milk, and vanilla in a bowl until well combined.
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Add the flour, baking powder, and salt to the wet ingredients. Stir until evenly combined, but do not over-mix.
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Gently stir in the sour cream until fully blended. Fold in the blueberries, reserving a few for topping if desired.
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Distribute the batter evenly into the muffin tin. Fill to the top for tall muffins or 2/3 full for standard muffins. Add reserved blueberries and sprinkle with sugar if desired.
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Bake muffins for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Adjust baking time for larger or smaller muffins or if using frozen blueberries.
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Place baked muffins in a sealed container while still warm to retain moisture, if not consumed immediately.
# Helpful Notes:
01 -
For jumbo muffins, bake at 350ºF for about 40 minutes. Using frozen blueberries may increase baking time by 5 minutes.