Ingredients for Blueberry Muffins:
The key to success is to measure everything correctly and not over-mix. Thebatter will not be perfectly smooth and you will see tiny lumps of flour init. * All-purpose flour – you can use a combination of all-purpose and whole wheat flour or 100% whole wheat flour. Just keep in mind that changing the flour will slightly affect the texture of the muffins. * Granulated sugar – makes the blueberry muffins flavorful and tender. You can substitute for brown sugar, but the texture of the muffins will slightly change. For less sweeter muffins, reduce the sugar amount. * Sour cream – is my go-to dairy for baking muffins to get that fluffy texture. You can swap for equal amount of plain Greek yogurt. * Eggs – provide structure and stability to the muffins. We use room temperature large eggs. * Oil – I prefer oil (usually grapeseed oil) when making muffins. Oil creates more tender and moist muffins. * Baking powder and baking soda – will make these muffins rise up nicely. All-baking powder or all-baking soda can be used in the recipe with proper substitutions. * Salt and vanilla extract – add flavor to the muffins and make them taste amazing. * Fresh or frozen blueberries – either will work in this recipe. It’s hard to find sweet fresh blueberries all year round and usually they are costly in fall and winter. When using frozen blueberries, add them when they are still frozen.
Sour Cream Blueberry Muffins
These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberryflavor. They are soft and perfectly moist on the inside with perfectly golden-brown top. The texture of these muffins is just right! Don’t be surprised whenthey disappear in seconds! 1. Line a 12-count standard muffin tin with cupcake liners. Preheat the oven to a 375°F. 2. In a large bowl, beat together 2 eggs, 1 cup granulated sugar and 1/2 teaspoon fine salt with an electric mixer on high speed for 4-5 minutes. Eggs should be light in color. 3. Add 1 cup sour cream, 1/2 cup vegetable oil and 1 tsp vanilla extract. Beat on low speed until just combined, about 30 seconds. 4. In a medium bowl, combine and whisk the dry ingredients: 2 cups all-purpose flour, 1 tsp baking powder and 1/4 tsp baking soda. Add the flour mixture to wet ingredients 1/3 at a time, beating on low speed with each addition just until combined. DO NOT OVERMIX or muffins will turn out dense. You can also use handheld whisk to mix in the flour. 5. In a small bowl, toss to coat 1 1/2 cups fresh blueberries with 1 tsp all-purpose flour. Add the blueberries to batter and use a spatula to gently fold in blueberries just until combined. 6. 6. Spoon muffin batter equally into muffin pan filling muffin cups 3/4 to the top (or until all of the batter is used up). Bake at 375°F for 25-30 minutes, or until tops are golden and a toothpick inserted into the center, comes out clean. *If using frozen berries, increase baking time to 30-35 mins. 7. Let baked muffins cool in muffin pan for 5 minutes and then transfer onto a cooling rack until room temperature before enjoying. * Special Tools: Electric Mixer | Cupcake/Muffin Tin | Mixing Bowls | Baking Cups * For perfectly round muffins – fill muffin cups 3/4 to the top. If completely filled, muffins will rise and fall to sides at the end, making them look flat on top. If extra batter (sometimes it happens), use remaining batter to make mini blueberry muffins. You will likely have 10 of them, filled 3/4 to the top as well. Kids love mini muffins even more! * Measuring correctly in baking is everything! To measure flour, spoon into a measuring cup and scrape off the top with the back of a knife. * Baking with Frozen Blueberries: If fresh blueberries are not on hand, you can definitely use frozen blueberries for this recipe. Keep in mind, frozen blueberries will make the batter slightly blue-green colored once baked and cooled. Over-mixing muffin batter with frozen berries will cause your muffins to be extra greenish-blue. Toss frozen berries with a bit of flour before incorporating into the batter to prevent from sinking. Frozen berries cool the batter, therefore, increase baking time to 10-13 minutes longer. © Olga in the Kitchen owns the copyright on all images and content and doesnot allow for its original recipes and pictures to be reproduced anywhereother than at this site, unless authorization is given. If you enjoyed therecipe and would like to republish it on your own site, please re-write it inyour own words, and link back to my site and recipe page. Read my FAQ andCopyright Policy.Healthy Blueberry MuffinsHealthy Blueberry Muffins are slowly curing me of my uncanny ability to overcomplicate. This simple blueberry muffins recipe makes moist and fluffymuffins with whole wheat, heart healthy oats, and as many blueberries as Icould squeeze into the batter. They are basically everything a blueberryoatmeal muffin should be. No more. No less.I originally shared this healthy blueberry muffin recipe back in 2015, and ithas since become a reader favorite. Adults love that these healthy blueberrymuffins are wholesome and made with whole grains. Kids from toddlers toteenagers love that they are tender, buttery, and jam PACKED with blueberries.Come to think of it, I think adults love that these healthy blueberry muffinsare tender, buttery, and jam packed with blueberries too.?
More Blueberry Recipes to Explore:
Blueberries are in style throughout the whole year in our house. I pick fromlocal farms at end of summer and freeze to use in dessert recipes during falland winter. Blueberries are really costly when they are not in season. Freshblueberries are delicious by themselves, but they create even more amazingbaked goods!
Blueberry Muffins in a Loaf Pan
Blueberry muffin bread is exactly what it sounds like, fluffy blueberrymuffins baked as bread instead of in a muffin tin. This is a quick breadrecipe that results in a blueberry muffin bread that is fluffy and loaded withjuicy blueberries. Enjoy it warm from the oven or freeze for later!
Blueberry Muffin Bread Recipe
This Blueberry Muffin Bread is a favourite blueberry bread recipe in ourfamily that is moist, fluffy and packed full of juicy blueberries. I love this easy blueberry bread recipe – it is just the yummiest bread forbreakfast or really any time of the day featuring one of my favourite berries.This is also one of my top favourite recipes on this blog!I used frozen blueberries I had picked myself and froze last year – they werestill very fresh tasting, however this bread is even better with freshlypicked berries, so if you can do that go for it!You can also modify this recipe by switching out the blueberries for chocolatechips, or other fresh fruits, etc… Simply modify to a suitable amount – youprobably wouldn’t want to use 2 cups of chocolate chips for example.This easy recipe for Blueberry quick bread is the best I have tasted –personally I can’t think of anything more delicious than a slice of blueberrybread when it is still warm and just fresh out of the oven. Mmm! I also lovewhen there is a bit of a lightly golden crust to contrast with the soft,tender crumb of the insides of the moist quick bread.There is just nothing like this Blueberry Muffin Bread with a cup of coffee inthe evening or even at breakfast. I love to smear mine generously with butterfor a little added decadence.Just imagine it – sitting out on the back patio on a beautiful morning in Julywith a thick slice of bluberry bread, a steaming hot mug of coffee and a greatbook. Yeah. Too perfect.
How to Freeze Blueberry Bread
Freezing quick bread is easy, cool your baked muffin bread completely. Then tightly wrap your blueberry loaf in 2 layers of plastic wrap. Place thewrapped bread in a large freezer-friendly storage bag or airtight container.Your loaf will keep well for up to 3 months. Thaw your bread at roomtemperature.
Healthy Blueberry Muffins History
This healthy blueberry muffin recipe came to be when I realized that, while mysite contained a wealth of muffin recipes—raspberry muffins; banana oatmealmuffins; healthy banana muffins with nuts; healthy maple oatmeal muffins,among many other healthy muffin recipes—I didn’t have a single blueberrymuffins recipe. Travesty! I set out to correct this omission by creating theblueberry muffin of my dreams.Today’s healthy blueberry muffins are the result. There is absolutely nothingfancy about them, which, as it turns out, is what makes them perfect in everyway.I also almost missed the blueberry muffin recipe completely.When I started working on this healthy blueberry muffin recipe, the firstthree ingredients I pulled out of my pantry were not blueberries, oatmeal, orapplesauce (way too obvious); they were lemon extract, cardamom, andhazelnuts. Forget simple whole wheat blueberry muffins. These were going to bethe Versailles of blueberry muffins. Four spices! Multiple extracts! Allmanners of fancy glazes and toppings!Then, kind considerate wife that I am, I asked Ben if there was a particularblueberry muffin flavor he’d prefer. He returned this entirely legitimatequestion with a blank stare, followed by, “Um, just blueberry?”“Just blueberry,” it turns out, makes the best blueberry muffins of all.Of course, if blueberry isn’t your jam (or your muffin), you can makeMelissa’s Healthy Pumpkin Muffins or Chelsea’s Healthy Apple Muffins withGreek Yogurt. I won’t judge…but I will help myself to your share. Loveblueberries but prefer a loaf? Check out this Blueberry Bread!I think you know where this is going. I obliged Ben’s request, and without adoubt, these healthy blueberry oat muffins turned out to be the finest I everbaked. The batter could not be more simple—oatmeal, whole wheat flour, brownsugar, a little melted butter, and a touch of cinnamon—nor the result morespectacular.These blueberry muffins are fluffy, moist, and tender. You’ll find themequally perfect with a cup of black coffee as they are with yogurt for anafternoon snack.The light amount of butter makes the blueberry muffins rich but not too richto deserve their “healthy” designation, and a handful of oatmeal gives them amore satisfying texture.The true star of the muffins, however, are the blueberries themselves. They’resnuggled into every bite, with the tender, buttery muffin batter enhancing,not overpowering, their juicy taste. I use fresh blueberries when they are intheir summer prime, but you can absolutely swap frozen and enjoy theseblueberry muffins year-round.”