There are a million blueberry muffin recipes out there, and I like most of them! This one I make pretty often though because it has a really nice tender crumb and it is not overly sweet. The blueberry flavor shines through, which I love.
You can use either fresh or frozen blueberries in this muffin. If you use frozen, I suggest you buy the smaller frozen wild blueberries. They are easier to stir into the batter and they also bake up better. Sometimes the large berries cause the muffins to take a long time to bake through and the outside can get a little dry.
I also recommend using cupcake liners with these, which I usually don’t do with muffins. That is because these come out best when you fill the muffin cups almost all the way up, and using the liners makes it easier to remove them from the pan.
- 5 tbsp unsalted butter
- 1/2 cup sugar
- zest of one lemon
- 3/4 cup sour cream
- 1 egg
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups AP flour
- 1 cup small blueberries frozen or fresh
- Sparkling sugar for the top
- Heat oven to 375°F. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray.
- Melt butter and pour into a large bowl and whisk in sugar, zest, sour cream and egg until smooth.
- Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and then the berries. Batter will be very thick, like a cookie dough. Don't worry if some of the blueberries burst and color the batter.
- Divide between prepared muffin cups, filling almost to the top and sprinkle each with 1 teaspoon coarse sugar. Bake for 15 to 25 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Check the muffins after 10 minutes if you are using fresh berries. Let cool in pan for 10 then move to a rack.