Description
These soft, fluffy muffins are bursting with juicy blueberries, making them the perfect treat for breakfast, snack time, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1 large egg
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a jumbo muffin pan with muffin liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the sour cream, melted butter, vegetable oil, and egg until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Carefully fold in the blueberries.
- Divide the batter among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Use fresh blueberries for the best flavor, but frozen blueberries can work too. Adjust baking times if using a different size muffin pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg