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Blueberry Muffins

Updated: Aug 2, 2018

I intentionally made these not very sweet and without a crumb topping so I could use them as a quick breakfast item. I like to pop these in the toaster oven in the morning and maybe put a little margarine on. Quick, easy to make and LOADED with blueberries :)


1 1/2 sticks unsalted butter, at room temperature

1 cup granulated sugar

1/3 cup soft brown sugar

3 large eggs, at room temperature

2 teaspoons vanilla

1/8 tsp orange zest

1/2 cup sourcream

3/4 cup whole milk, room temperature

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3 cups fresh blueberries, stemmed, rinsed, dusted in flour

  1. Preheat your oven 425F.

  2. Spray the top of your muffin pan with non-stick spray and line with muffin/cupcake paper cups.

  3. Using a cake mixer with paddle attachment, cream the butter and sugar till fluffy. Add one egg one at a time as you continue to run the mixer. Mix in the sourcream, milk and vanilla and orange zest.

  4. In a separate bowl sift the flour, baking powder, baking soda and salt. Add these dry ingredients slowly to the creamed mixture.

  5. Use a rubber spatula to gently fold in the blueberries.

  6. Spoon the mixture into the paper muffin cups and fill each cup leaving only 1/8 of an inch.

  7. Rest the filled muffin tin in the refrigerator for half hour*

  8. Bake for 8 mins on the upper shelf in the oven at 425F. When the muffins have risen about 1/4" above the paper, keep the oven closed and turn down the temperature to 350 degrees F.

  9. Bake for another 15-20 minutes at 350F or until a toothpick inserted comes out barely clean.

  10. Cool the pan on a rack for 3 minutes.

  11. Then remove the muffins from the pan and cool on the rack.

YIELD: 12-14 muffins


*You may use buttermilk if you have no sourcream

*If you have no space in the refrigerator, just rest it at room temperature

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