This small batch blueberry muffin recipe is perfect to whip up for breakfast or just a quick snack on the go. It’s tender, moist and bursting with juicy blueberries on the inside. The muffin top is always my favorite, it’s golden and sprinkled with sugar just to give it that perfect sweetness.
I always crave for a blueberry muffin! It’s my go to!
Anyone else like or should I say love Dunkin Donuts blueberry muffin like me? While it’s not the ideal fresh out of the oven bursting with blueberries homemade muffin it just hits the spot in a different way especially with a cup of coffee.
With kids going back to school you can make these ahead of time for an easy grab and go breakfast. I know it’ll be a stressed week for all of you. Or these can also be a perfect after school snack. I hope you’ll enjoy making these as often as I do!
Blueberry Muffin Ingredients:
Sour cream: It has lots of fat that will bring moisture to the muffins also provides tenderness and makes it airy
Tips to making the best quick blueberry muffins:
Over mixing: Don’t overmix, mix just until you see no more dry clumps
Blueberries: Coat the blueberries in just a little bit of flour to avoid the blueberries sinking to the bottom
Substituting: Don’t leave out the buttermilk and sour cream! you’ll end up with a dry muffin.
Baking Temp: Bake the muffins at a high temperature to allow it to rise properly and brown beautifully
Storage:
These muffins will last in a sealed container for 2 to 3 days but will taste the best on the first day.
Blueberry Muffin Substitutes:
Butter: You can use oil instead of melted butter, but it may lack flavor
Buttermilk: You can make buttermilk if you don’t have any, 1 cup of milk take out 1TBSP of milk and add Vinegar to it. Wait 5 minutes, and then stir before using.
Sour cream: You can substitute with Greek yogurt
Blueberries: You can try other berries, or if you wanted to try dried blueberries you can too. I would rehydrate them in some hot water and allow it sit on the counter for 15 mins before adding them into the batter. If you want, you can also use frozen blueberries, but add them in frozen and not thawed or the color will bleed into the batter too much.
The best quick blueberry muffin recipe
Ingredients
- 2 tbsp oil
- 2 tbsp butter room temp
- 1/2 cup sugar
- 1 egg room temp
- 1/4 cup sour cream room temp
- 2 tbsp milk
- 1/2 tsp salt
- 1.5 tsp baking powder
- 1 cup all purpose flour
- 1/2 cup blueberries fresh
Instructions
- Preheat oven to 425℉
- Line a muffin tin with 6 cupcake liners or you can choose to just grease up 6 in the muffin tins if you want your blueberry muffin crisper.
- In a medium microwave safe sized bowl put two tablespoons of butter and melt it in the microwave, add two tbsp of oil and mix and then add sugar and mix.
- Add in the egg and vanilla continue beat until it’s combined.
- Next add the sour cream and milk
- Add in all the dry ingredients, saving about 1 tbsp of the flour aside. Mix all the dry and wet ingredients and when the batter looks about halfway done mixing. Toss the blueberries into the leftover 1 tbsp of flour and then fold the blueberries into the rest of the batter JUST until you see no more dry clumps.
- Scoop or divide the muffin batter evenly into the 6 muffin tins
- Optional if you want sprinkle on some turbinado sugar or if you have some coarse sugar crystalizes it’s the ones that bakeries usually use.
- Bake the muffins at 425 for 15 mins. Stick a toothpick in and if it’s clear its ready remove from the oven and allow it to cool down before enjoying.
If you make these blueberry muffins, I hope you’ll leave a comment below and tag me on Instagram!
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