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Blueberry Muffins Recipe

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DIRECTIONS:

  1. Before I start, I’ll preheat the oven to 400 degrees F.
  2. I’ll grease 24 muffin tins/cups (regular size) or line muffin tin(s) with paper liners.
  3. In a large bowl, I’ll beat the eggs. Next, I’ll slowly add both granulated and brown sugar, beating until smooth. Gradually, I’ll add oil and vanilla, mixing until well blended.
  4. In another large bowl, I’ll mix flour, salt, and baking soda.
  5. I’ll add the flour mixture and sour cream to the egg mixture, alternating between the two, stirring until well blended. I’ll be careful not to overmix.
  6. Next, I’ll gently fold blueberries into the mixture, making sure not to overmix.
  7. I’ll fill muffin cups 3/4 to almost full and sprinkle tops with Demerara sugar if desired.
  8. Placing them on the middle rack of the oven, I’ll bake for 20 minutes. To check, I’ll use a toothpick in the center of a muffin to ensure it comes out clean.
  9. Once out of the oven, I’ll allow them to cool for a few minutes before transferring the muffins to a cooling rack.
  10. These muffins are best served warm or at room temperature.
See also  Homemade Kentucky Blackberry Cobbler
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