Blueberry Muffins

The best easy Blueberry Muffin recipe for breakfast or brunch.

I've had a long time total obsession with blueberries.

I'm pretty sure it started sometime at a very early age, like as soon as I could eat any type of solid food I was shoving the little blue gems in my mouth.

Granny always had a few blueberry bushes growing in the back yard that I nibbled off the ripe fruit daily during the summer.

I don't know how but she always seemed to stock pile enough blueberries in the freezer to keep a winter supply of the sweet little berries available for Blueberry Pancakes with Blueberry Sauce,  and of course Blueberry Muffins.

The 2 things I really liked to eat as a kid other than Puff Pancakes for breakfast.

I love the smell of the warm muffins fresh out of the oven, it always reminds me of the wonderfully, amazing woman who inspired me to cook. 

These Blueberry Muffins are for you Granny, warm out of the oven smothered in butter just like the ones you would make for me! 

Here's how I make these easy Blueberry Muffins:

Cream together:

• 3/4 cup Butter or Coconut Oil
• 2/3 cup Granulated Sugar
• 1/3 cup Brown Sugar

Scrape sides of bowl as needed.

Add 2 whole Eggs one at a time beating well between each addition.

Stir in:

• 2/3 cup Milk
• 1/3 cup Sour Cream 
• 2 teaspoons Vanilla Extract

Mix until well incorporated.

Add:

• 1 teaspoon Cinnamon 
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt

Mix until well combined, and scrape sides of bowl.

Add 2 cups All-Purpose Flour or Whole Wheat Pastry Flour, and mix until combined.

Fold in 1 1/4 cup Fresh Blueberries. Frozen Blueberries can be used but will usually turn the batter blue.

Try not to over mix your Blueberry Muffin batter just mix until combined.

Line muffins tins with liners or grease well with butter. Fill muffin tins 2/3 of the way full with batter.

Bake in a 375 degree preheated oven for 20 minutes or until a toothpick inserted into the center to muffin comes out clean.

We love Blueberry Muffins plain or with a pat of butter but if you're feeling particularly naughty feel free to drizzle a little honey over your butter.

You might also love these other Muffin recipes:

• Peach Crumb Muffins
• Moist Banana Nut Muffins
• Blackberry Crumb Muffins
• Lemon Poppy Seed Muffins
• Orange Cranberry Muffins
• Double Chocolate Muffins

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American

Yield: 18

Author: Serena Bakes Simply From Scratch

Blueberry Muffins

The best easy Blueberry Muffin recipe for breakfast or brunch from Serena Bakes Simply From Scratch.

prep time: 15 Mcook time: 20 Mtotal time: 35 M

ingredients:

• 3/4 cup Butter or Coconut Oil
• 2/3 cup Granulated Sugar
• 1/3 cup Brown Sugar
• 2 whole Eggs
• 2 teaspoons Pure Vanilla Extract
• 2/3 cup Milk
• 1/3 cup Sour Cream Or Greek Yogurt
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 teaspoon Cinnamon
• 2 cups All-Purpose Flour or Whole Wheat Pastry Flour
• 1 1/4 cup Blueberries Fresh Or Frozen

instructions:

How to cook Blueberry Muffins

1. Preheat oven to 375 degrees.
2. Line muffins tins with liners or grease well with butter.
3. Cream sugars and butter together until light and fluffy.
4. Add eggs one at a time, beating well between each addition.
5. Add vanilla, sour cream, and milk. Mix until well combined.
6. Mix in baking soda, baking powder, salt and cinnamon if using.
7. Add flour and mix until combined.
8. Scrape sides of bowl and fold in blueberries.
9. Fill muffin tins 2/3 of the way full.
10. Bake for 20 minutes or until a toothpick inserted into the center of muffin comes out clean. If using frozen berries it may take additional time to bake.

Calories
188.56

Fat (grams)
9.36

Sat. Fat (grams)
5.59

Carbs (grams)
23.75

Fiber (grams)
0.70

Net carbs
23.06

Sugar (grams)
11.97

Protein (grams)
2.72

Sodium (milligrams)
197.00

Cholesterol (grams)
44.22

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2014 Serena Bakes Simply From Scratch

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