Ultimate Fluffy Blueberry Muffins
Experience the delightful harmony of tender, moist muffins packed with wild blueberries. This no-fuss recipe ensures a perfect rise every time, creating golden domes with an irresistible aroma. Perfect for breakfast, brunch, or an afternoon snack, these muffins burst with fruity flavor and subtle sweetness. With an option to add a sugar coating for extra texture, these muffins will become a cherished favorite. Great on their own or enhanced with your choice of topping, their simplicity and elegance make them ideal for any occasion.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
unbleached all-purpose flour
2 cups (none)
baking powder
1 tablespoon (none)
table salt
1/2 teaspoon (none)
large egg
1 (whisked)
granulated sugar
1 cup (none)
unsalted butter
4 tablespoons (melted and cooled slightly)
sour cream
1 1/4 cups (none)
frozen blueberries
1 1/2 cups (preferably wild)
Instructions
1
Position your oven rack in the middle and preheat the oven to 350°F (175°C). Lightly coat a standard muffin tin with nonstick cooking spray.
2
In a medium-sized mixing bowl, combine the flour, baking powder, and salt. In a separate medium bowl, whisk the egg until it becomes light-colored and well-blended, approximately 20 seconds. Gradually whisk in the sugar until the mixture becomes thick and homogenous, about 30 seconds. Incorporate the melted butter, adding in 2 or 3 increments and whisking thoroughly after each addition. Lastly, whisk in the sour cream in two batches, mixing just until it comes together.
3
Gently fold the frozen blueberries into the dry ingredients to ensure even coating. Next, integrate the sour cream mixture into the flour mixture, folding gently with a rubber spatula until the batter just combines and blueberries are evenly distributed. Avoid overmixing, although some small flour streaks might remain – the batter will be quite thick.
4
Spoon the batter into the prepared muffin tin using an ice cream scoop or a large spoon, filling each cup evenly. Bake for 25 to 30 minutes, or until the muffins are a light golden brown and a toothpick inserted in the center comes out clean. Rotate the pan halfway through for even baking. Once done, transfer the muffins onto a wire rack to cool for about 5 minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these blueberry muffins fluffy and moist?
The use of 1 1/4 cups of sour cream and a full tablespoon of baking powder ensures the muffins have a tender, moist crumb and a perfect rise.
What oven temperature is required for baking?
The oven should be preheated to 350°F (175°C).
How should I prepare the muffin tin?
Lightly coat a standard muffin tin with nonstick cooking spray before adding the batter.
Where should the oven rack be positioned?
The oven rack should be positioned in the middle for the best baking results.
What are the dry ingredients in this recipe?
The dry ingredients include 2 cups of unbleached all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of table salt.
How long do I need to whisk the egg?
Whisk the egg for approximately 20 seconds until it becomes light-colored and well-blended.
How should the sugar be added?
Gradually whisk in the sugar for about 30 seconds until the mixture becomes thick and homogenous.
What is the correct way to add melted butter?
Add the melted butter in 2 or 3 increments, whisking thoroughly after each addition.
How is the sour cream incorporated?
Whisk in the sour cream in two separate batches, mixing just until it comes together.
Why should I fold blueberries into the dry ingredients?
Folding frozen blueberries into the flour mixture first ensures they are evenly coated and prevents them from sinking or bleeding too much into the batter.
How do I combine the wet and dry ingredients?
Gently fold the sour cream mixture into the flour mixture using a rubber spatula until the batter just combines.
Is it okay if there are flour streaks in the batter?
Yes, avoid overmixing; some small flour streaks might remain in the final batter.
What should the batter consistency look like?
The batter for these muffins will be quite thick.
What tool is best for filling the muffin cups?
An ice cream scoop or a large spoon is ideal for filling each cup evenly.
How long do the muffins take to bake?
The muffins bake for 25 to 30 minutes.
How can I tell if the muffins are finished?
The muffins are done when they are light golden brown and a toothpick inserted in the center comes out clean.
Should I rotate the pan during baking?
Yes, rotate the pan halfway through the baking time to ensure even browning.
How long should the muffins cool?
Transfer the muffins to a wire rack to cool for approximately 5 minutes before serving.
What kind of blueberries are best for this recipe?
The recipe recommends 1 1/2 cups of frozen blueberries, preferably wild blueberries.
Can I use salted butter?
The recipe calls for 4 tablespoons of unsalted butter that has been melted and cooled slightly.
What type of flour is recommended?
You should use 2 cups of unbleached all-purpose flour.
How much baking powder is used?
This recipe requires 1 tablespoon of baking powder.
Can I add a topping to these muffins?
Yes, you can add a sugar coating for extra texture as mentioned in the description.
Are these muffins suitable for brunch?
Yes, they are perfect for breakfast, brunch, or an afternoon snack.
How many ingredients are in this recipe?
There are 8 ingredients total in this blueberry muffin recipe.
What is the texture of the muffins?
They are tender and moist with golden domes and a fruity flavor.
Can I use a mixer for this recipe?
It is better to use a whisk for the wet ingredients and a rubber spatula for folding to avoid overmixing.
What is the first step of the instructions?
The first step is to preheat your oven to 350°F (175°C) and grease your muffin tin.
What kind of sugar is needed?
The recipe requires 1 cup of granulated sugar.
Is this recipe considered easy?
Yes, it is described as a no-fuss recipe that is ideal for any occasion.