Blueberry Muffins

This simple and basic muffin recipe can be used to make different muffins by substituting blackberries, raspberries, cranberries, chocolate chips, peaches, or pecans for the blueberries. Add orange zest to the cranberry, lemon zest to the blueberry, or chopped hazelnuts to the chocolate chips for more variety.

Whenever I make any kind of muffin, I use these silicone baking cups. They are nonstick, reusable, and easy to clean, which is always a plus. I love not having to spray or flour muffin tins and then attempt to wash them later.

I use sour cream in these blueberry muffins because I love how light of a muffin it makes! All you have to do is fold some in when you’re folding in the blueberries. That way it leaves a little bit uncombined and everyone knows that sour cream is gold.

Here’s the recipe:

Blueberry Muffins

Yield: 12

Ingredients

2 cups unbleached all-purpose flour
⅔ cup sugar
1½ tablespoons baking powder
½ teaspoon salt
2 large eggs
1 cup milk (any kind)
6 tablespoons butter, melted
1 teaspoon vanilla extract
1½ cups organic blueberries, fresh or frozen
½ cup sour cream

Instructions

Preheat oven to 400 degrees. Grease a muffin tin or line it with paper or silicone baking cups.
Combine flour, sugar, baking powder, and salt in a large bowl using a whisk.
Combine eggs, milk, butter, and vanilla in another bowl using a whisk.
Stir the wet ingredients into the dry ingredients; then fold in blueberries and sour cream with a spatula. Fill muffin cups ⅔ of the way with batter. Sprinkle tops with sugar. Bake for 15 minutes.