How to Make Homemade Blueberry Muffins - Recipe by Laura Vitale - Laura in the Kitchen Ep. 106

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.

Preheat the oven to 350°F (175°C).

Line a muffin tin with liners.

Cream together granulated sugar and unsalted butter in a bowl using a spatula, then switch to a whisk until creamy.

Add 2 cracked eggs to the mixture and mix until smooth.

Incorporate 3/4 teaspoon of vanilla extract into the mixture.

Add about 1/4 teaspoon of orange zest to the mixture.

Mix in sour cream (or substitute with whole milk, heavy cream, or half and half).

Coat fresh blueberries with 1-2 tablespoons of flour to prevent sinking.

Add self-rising flour to the wet ingredients and mix until just combined, being careful not to overmix.

Fold in the blueberries gently using a spatula.

Use a large ice cream scoop to portion the batter into the lined muffin tin, filling each cup.

Bake in the preheated oven for 20-22 minutes, checking for doneness with a toothpick.

Let the muffins cool for about 5 minutes before transferring them to a platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens