Best Blueberry Muffins Recipe ~ You'll Make Them All the Time!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are cost-effective and still nutritious.

Start with 6 tablespoons of butter (84 g) that is really soft.

Cream the butter for a second by hand or with an electric mixer.

Gradually add 1 cup of sugar (200 g), mixing well after each addition.

Add 2 eggs one at a time, beating the first one in well before adding the second.

Add 1/4 cup of sour cream (60 g), 2 tablespoons of vegetable oil, and 1 1/2 teaspoons of vanilla, mixing well.

Add 1/4 cup of milk, mixing until combined.

Weigh out 2 1/2 cups of flour (300 g) and add it to the mixture.

Add 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt, whisking to combine.

Add 1 cup of fresh blueberries and 1/2 cup of frozen blueberries, mixing gently to coat the blueberries with flour.

Slowly add the dry mixture into the butter mixture, mixing until no traces of flour remain.

Prepare a 6 cup jumbo muffin pan, either greasing it or lining it with homemade muffin liners made from parchment paper.

Cut parchment paper squares (7-8 inches for jumbo muffins) and fold them to create muffin liners.

Press the folded parchment into the muffin tin to form cups.

Use an ice cream scoop to fill each cup with batter, overfilling them slightly.

Preheat the oven to 400°F after the batter has rested for 10-20 minutes.

Sprinkle turbinado sugar on top of the muffins before baking.

Bake for 25 to 30 minutes, checking for doneness with a skewer.

Let muffins cool in the pan for about 5 minutes before transferring them to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens