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Blueberry Muffins
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Blueberry Muffins

Blueberry Muffins are a delightful way to start the day! Soft, moist, and bursting with juicy blueberries, these muffins have a tender crumb and a perfectly golden top. Whether you enjoy them warm with a pat of butter or as a grab-and-go breakfast, they never disappoint. The balance of sweetness and fresh blueberry flavor makes them a crowd-pleaser. They pair beautifully with a hot cup of coffee or tea, making mornings extra special. Plus, they’re simple to whip up in just 30 minutes! These muffins are perfect for meal prep, brunch gatherings, or as an after-school snack for kids. The best part? You can customize them with different toppings and mix-ins to suit your taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Breakfast
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter melted
  • 2 large eggs
  • 1 cup milk
  • 1 1/2 cups fresh blueberries
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon optional
  • 1/2 cup sour cream for extra moisture
  • 1 tbsp lemon juice for a slight tang

Method
 

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with liners. In a large bowl, whisk together flour, sugar, brown sugar, baking powder, salt, and cinnamon.
  2. In another bowl, whisk melted butter, eggs, milk, vanilla extract, sour cream, and lemon juice until well combined. Slowly add the wet ingredients to the dry ingredients, stirring gently.
  3. Gently fold in the fresh blueberries, being careful not to overmix. Spoon the batter into the muffin liners, filling each about 3/4 full.
  4. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes before transferring them to a wire rack. Enjoy warm or store for later.

Notes

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigeration: Keeps fresh for up to a week in the fridge.
  • Freezing: Place muffins in a ziplock bag and freeze for up to 3 months. Reheat in the microwave for 30 seconds before serving.