Get ready to transform your boring breakfast routine with the most incredible blueberry muffins you've ever tasted! These aren't just any ordinary muffins – they're a perfect blend of fluffy whole wheat and all-purpose flour, bursting with juicy blueberries and made irresistibly moist with a secret ingredient: sour cream. Whether you're a baking novice or a seasoned pro, these muffins will have everyone begging for your recipe, guaranteed to become the star of your breakfast table or weekend brunch.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk together sour cream, milk, vegetable oil, and eggs until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix, as this can result in tough muffins.
- Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter. If using frozen blueberries, do not thaw them first to prevent color bleeding.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a little extra granulated sugar on top of each muffin for a sweet, crispy top.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Keep Your Blueberries from Sinking: Toss your blueberries in a little flour before adding them to the batter to prevent them from dropping to the bottom of the muffins.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to tough, dense muffins instead of light and fluffy ones.
- Use Fresh or Frozen Blueberries: If using frozen blueberries, add them directly from the freezer to prevent color bleeding into the batter.
- Check for Doneness: Use the toothpick test – insert a toothpick into the center of a muffin, and it should come out clean with just a few moist crumbs.
- Customize Your Muffins: Feel free to add a sprinkle of cinnamon to the dry ingredients or top with some sliced almonds for extra crunch.
- Storage Tip: These muffins stay fresh for up to 3 days in an airtight container, or you can freeze them for up to a month for a quick breakfast or snack.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 40mg
