The best quick blueberry muffin recipe
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.
Ingredients
- 2 tablespoon oil
- 2 tablespoon butter room temp
- ½ cup sugar
- 1 egg room temp
- ¼ cup sour cream room temp
- 2 tablespoon milk
- ½ teaspoon salt
- 1.5 teaspoon baking powder
- 1 cup all purpose flour
- ½ 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 tablespoon 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 tablespoon 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 tablespoon 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.
Tried this recipe?Let us know how it was!