Blueberry Muffins Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Blueberry Muffins

BROWN EYED BAKER(42)
Mis Griff: "The flavor is delicious, but it was more like a b…" Read More
8Ingredients
50Minutes
240Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
12 SERVINGS
  • 2 cups flour (all-purpose)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter (melted and cooled slightly)
  • 1 1/4 cups sour cream
  • 1 1/2 cups fresh blueberries (or frozen)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    Unlock full nutritional details with subscription

    240Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories240Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol40mg13%
    Sodium260mg11%
    Potassium80mg2%
    Protein3g6%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber1g4%
    Sugars20g40%
    Vitamin A6%
    Vitamin C4%
    Calcium10%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(42)

    Mis Griff 7 months ago
    The flavor is delicious, but it was more like a biscuit/scone texture instead of a texture of a muffin.
    Joan 10 months ago
    Very nice ! I shall make again !
    Lynn 10 months ago
    Fantastic! Turns out well every time I make it so fluffy and moist
    Hi ang! a year ago
    It was good Looked nothing like picture though- Will substitute buttermilk for sour cream next time
    Sarahi C. a year ago
    delicious!!!! in total i got 20 muffins :) all are sweet and fluffy
    Nina a year ago
    so im ok to use frozen blueberries here?
    Loved it! Delicious and moist! I used 5 tbsps of butter though. 👏🏼
    Oab a year ago
    I made these and they were delicious! I used frozen blueberries and only had 1 cup of sour cream so I used my kids strawberry flavored go-gurt to make up the difference. I’m going to make this again and if it doesn’t come out as delicious as this batch, I’m sticking with the go-gurt.
    Manders a year ago
    The recipe was good. However this page is not user friendly. It kept “ freezing “ and I had to back out and go back to directions multiple times. As well as all the adds it’s congested and difficult to keep finding where I left off.
    Absolutely amazing! I used previously frozen fresh blueberries and they turned out perfectly.
    Leana a year ago
    I used coconut sugar because there was no more other sugar in the house and i would never do that again🤪.... I think that spoiled the goodness. we did eat them with lots of butter but my suggestion would be use the right kind of sugar. and if you dont have any on hand wait till you have some. 👍🙃🥂
    Mistie M. a year ago
    i just made these about an hour ago. so amazing!!! i added some coconut just because I like it. i will make these ALOT.
    Natalee Fowler 2 years ago
    AMAZING!! I added white chocolate chips it it was so good!
    Beautiful best muffins ever
    Anita 2 years ago
    I added less sugar after reading the other reviews, plus vanilla. also didn’t have that many blueberries, and they didn’t crack open and brown nicely.....But I liked them, especially the crusty top!
    David Mohlis 2 years ago
    They were excellent and easy to make.
    Crystal S. 2 years ago
    Amazing! OMG. They were so good! My family loved these blueberry muffins. I did add chopped walnuts to the mix.
    Hittler 2 years ago
    good, but a little one note (all sweet). will add a little cinnamon next time to add some depth.
    Ski Bum 2 years ago
    I used fresh blueberries and they turned out great! Nice texture with a cruch to the top. Definitely will make again. I made 6 maxi muffins baking for 35 minutes, just right!
    Joy 2 years ago
    I felt like it was missing something. Maybe it could have used some vanilla extract or some lemon zest. Although, the muffins paired very well with orange juice. The muffins did not rise as I expected. I made 12 regular muffins with almost have my batter left. Overall, I would say that I liked this recipe. I mainly bake cookies, but it’s been ages since I have made muffins.
    Natalie H 2 years ago
    Great loved this recipe
    Papa 2 years ago
    Absolutely delicious! Did not opt for crust and thankful we did. Can’t wait for breakfast. Thank you.
    Rene' Johnson 2 years ago
    Very delicious. I did 1.5 batches and it made 18 muffins.
    Connie H. 3 years ago
    Great recipe. I made 6 extra large muffins and they turned out perfect.
    Toots H. 3 years ago
    it was ok. not stellar
    L 3 years ago
    Very good muffins. Did not change anything and they turned out great. I prefer this recipe to others. The muffins are very moist.
    Joanne Y. 3 years ago
    Muffins are delicious!
    Lori 3 years ago
    The muffins were wonderful, I love this recipe.
    Aveline 3 years ago
    I think the sugar portions were a bit too high but it was very moist, perhaps a little too much. I baked mine for 30 minutes but it still wasn’t golden brown. I will try again next time to adjust this
    Varella 3 years ago
    Made these for myself and my boyfriend and we both loved them! They were so fluffy and moist, not overly sweet. I think the sour cream really makes a difference. Will definitely be making these again!

    PlanShop