Blueberry Muffins

Blueberry Muffins

Indulge in these delicious blueberry muffins that are soft, tender, and bursting with flavor. This recipe has been a crowd-pleaser, maintaining its delectable taste even the next day. While blueberries provide a delightful contrast, feel free to experiment with other fruits of your choice without the fear of getting it wrong.


2 pieces
200 g
0.5 tsp
Vegetable oil
120 ml
Vanilla Extract
1 tsp
Sour cream
160 g
or substitute with yogurt
1.5 cups
fresh or frozen, can be replaced with other fruits
White flour
250 g
plus an extra tablespoon for coating blueberries
Baking powder
10 g

Step by step

Step 1

In a large mixing bowl, combine 2 eggs, 200g sugar, 0.5 tsp salt, and vanilla extract, whisking until smooth.

Blueberry Muffins - Step 1
Step 2

Sequentially introduce 120ml oil and 160g sour cream, ensuring to mix well after each addition.

Blueberry Muffins - Step 2
Step 3

Fold in 250g flour and 10g baking powder, stirring until the batter is lump-free.

Blueberry Muffins - Step 3
Step 4

Rinse the blueberries under cold water using a sieve. Drain briefly.

Transfer to a plate and sprinkle 1 tablespoon of flour over them, gently stirring to coat.

For frozen blueberries, coat with flour directly from the freezer without thawing.

Blueberry Muffins - Step 4
Step 5

Incorporate the blueberries into the batter, mixing gently to evenly distribute.

Blueberry Muffins - Step 5
Step 6

Scoop the batter into muffin tins, filling up to 2/3 of each cavity, allowing space for the muffins to rise.

(Note: If using silicone molds, there's no need for greasing or lining.)

Blueberry Muffins - Step 6
Step 7

Bake in a preheated oven at 200°C (392°F) for 35-40 minutes or until they sport a golden-brown hue.

Allow them to cool in the molds before demolding. Serve and relish the tender, flavorful bites with loved ones.

Bon appétit!

Blueberry Muffins - Step 7
Quantity: 17 pieces (medium size)
Prep time: 60 min
Difficulty: easy
Ready in: 30 min
Publish date:

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