epicurious4.3
Best Blueberry Muffins
These easy blueberry muffins have a tender crumb and crunchy tops, and they’re made with pantry staples, so you can bake them whenever the craving strikes.
👥 12 Servings⏱️ Prep & Cook: 1h🔥 Cook: 25 min👤 Rhoda Boone📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Preheat oven to 375°F. Line muffin pan with liners. Whisk flour, granulated sugar, baking powder, and salt in a large bowl.
2
Whisk eggs, sour cream, milk, and vanilla in a medium bowl.
large eggs2sour cream1 cup
3
Mix egg mixture into dry ingredients, then stir in butter. Fold in blueberries.
4
Divide batter among muffin cups, filling to the brim (about ½ cup batter per muffin). Sprinkle with coarse sugar.
5
Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 28–⏱️ 33 minutes.
6
Let cool in pan ⏱️ 5 minutes, then transfer muffins to a wire rack and let cool completely. Do Ahead: Muffins can be made 3 days ahead. Transfer to an airtight container and store at room temperature, or freeze up to 2 months. Editor’s note: This recipe was originally published in July 2017. Head this way for more of our best blueberry recipes →
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