Blueberry Muffins with Sour Cream
Ingredients
- 4 large eggs
- 2 cups sugar
- 1 cup canola oil
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups sour cream
- 2 cups fresh blueberries
Directions
- 1
Preheat the oven to 400°F. In a bowl or stand mixer, beat the eggs. Gradually add the sugar, continually beating. Next, slowly add the oil and then the vanilla. Set aside.
- 2
In a small bowl, combine the flour, salt, baking soda and baking powder. Mix gently. Alternate adding the dry ingredients and the sour cream to the beaten egg mixture.
- 3
Once all the ingredients have been combined, gently fold in the blueberries.
- 4
Fill 24 greased muffin cups three-fourths full. Bake until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Cool for five minutes before removing from muffin pans to wire racks to complete cooling.
Blueberry Muffins with Sour Cream
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About this Recipe
Craving the quintessential homemade blueberry muffin experience? This recipe delivers a generous batch of classic, tender muffins, elevated by the creamy richness of sour cream and an abundance of fresh blueberries.
The inclusion of sour cream is truly the secret to these muffins' exceptional texture, ensuring a wonderfully moist and tender crumb that promises to stay fresh longer. Combined with a balanced blend of baking soda and baking powder, it creates a satisfying lift, while a full two cups of fresh blueberries ensures a delightful burst of fruit in every single bite.
You can anticipate a truly delightful bakery-style blueberry muffin experience. Each muffin promises a golden, inviting exterior that gives way to an incredibly soft, moist, and tender interior, thanks to the sour cream. Every bite will be generously punctuated by the juicy sweetness of fresh blueberries, creating a comforting and satisfying treat that's perfect any time of day. This recipe yields a very generous two dozen muffins, making it ideal for sharing with friends and family, or stocking up your pantry for quick snacks or breakfasts throughout the week.
Feel free to get creative with your berries; while fresh blueberries are classic, you could experiment with raspberries or a mix of berries. For a different flavor profile, consider swapping vanilla extract for almond extract. If you don't have canola oil, a neutral vegetable oil can be used.
These muffins are perfect for a weekend breakfast spread, a grab-and-go snack, or a delightful addition to brunch. Serve them warm with a pat of butter, alongside your morning coffee or tea.