It's easy to make these Blueberry Muffins, and they are soft, moist, and full of blueberries. Great for brunch or breakfast!
Easy Blueberry Muffins Recipe
INGREDIENTS
SERVINGS: 12 MUFFINS– 1/2 cup (115 grams) unsalted butter softened to room temperature– 1 cup (200 grams) granulated sugar– 2 large eggs room temperature– 2 teaspoons pure vanilla extract– 1/2 cup (120 grams) sour cream or plain Greek yogurt room temperature– 1/2 cup (120 ml) milk room temperature– 2 cups (250 grams) all-purpose flour spooned & leveled– 2 teaspoons baking powder– 1/2 teaspoon ground cinnamon– 1/2 teaspoon salt– 1 cup (150 grams) fresh or frozen blueberrie
INSTRUCTIONS
Set the oven's temperature to 425°F (218°C). Use cupcake liners to line a 12-count muffin pan and set it aside.
1
Cream butter and sugar in a stand mixer with the paddle attachment or a large bowl with a hand-held mixer for 4-5 minutes until light and fluffy. Mix and scrape the bowl as you add eggs and vanilla extract one at a time. Stir in milk and sour cream.
2
Mix flour, baking powder, cinnamon, and salt in a bowl. Mix dry ingredients with wet ingredients until just combined. Mix in blueberries gently.
3
Fill 12 muffin liners to capacity with batter. Bake muffins at 425°F (218°C) for 5 minutes, then without opening the oven door, lower the temperature to 375°F (190°C) and bake for 15-18 minutes or until a toothpick inserted into the center comes out
4
After cooling in the pan for 2-3 minutes, carefully remove the muffins from the pan and cool on a wire rack.