Blueberry Muffins

Rachel
May 31, 2018
2 min read

Updated: May 15, 2022

I modified my mom's coffee cake recipe to make amazing, soft, light, and fluffy blueberry muffins! These are great for breakfast, a snack, or dessert! I know the recipe calls for sour cream, but trust me, it makes the muffins moist and delicious (and they won't taste like it!)

The recipe is here and pictures of the process are below:

Ingredients:

1 ½ cups all purpose flour (221 g)
½ tsp. salt (2.5 g)
1 tsp. baking powder (4 g)
1 tsp. baking soda (5 g)
1 stick room temperature salted butter (113 g)
1 cup white sugar (200 g)
2 large eggs (~102 g)
1/2 tsp. vanilla extract (2.5 g)
1 cup 14% fat sour cream (242 g)
1 to 1 1/3 cup blueberries (fresh or frozen)
Coarse/brown sugar for topping (optional)

Directions:

Preheat oven to 375°F.
Sift together dry ingredients.
In a stand mixer with paddle attachment (or hand mixer) cream butter and sugar on medium-high speed for 3-4 minutes (probably 5-10 minutes with a hand mixer), or until fluffy and lightened in color.
Mix in eggs one at a time. Mix in vanilla.
Add flour mixture and mix in until just combined (do not overmix).
Then mix in sour cream.
Then gently fold in the blueberries. Add as many as you’d like.
Scoop into 12 cupcake papers in a cupcake pan. Sprinkle the tops with coarse sugar (optional).
Bake for 18-22 minutes. Test with a toothpick to ensure they are baked. Cool before removing from pan.
12 servings. Can be stored at room temperature up to 3 days. Can cover and freeze for up to 1 month.