The Bored Foodie
Blueberry Muffins
In Breakfast

Homemade Blueberry Muffins

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A warm homemade blueberry muffin is one of my favorite things to have for breakfast. While I do not consider myself to be an expert baker, these muffins turn out perfect every time I make them. This recipe is very simple and it produces muffins that are just sweet enough, with a subtle hint of vanilla and lemon.

This recipe has several straightforward steps that if followed correctly will result in the perfect muffin every time. First, combine all the wet ingredients in a small bowl. Second, sift together all the dry ingredients and toss the blueberries into this mixture. This helps to keep the blueberries distributed throughout the muffin instead of them all sinking to the bottom. Finally, add the wet ingredients to the dry and mix to form a batter. The batter is much thicker than the batter from a premade box muffin mix which results in a moist and rich tasting muffin.

These homemade blueberry muffins can be warmed up or eaten cold. They will stay moist for about a week, that is if they last that long in your house!

Blueberry Muffins
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Blueberry Muffins

Recipe by The Bored Foodie Difficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

25

minutes

Simple muffins that will stay moist for up to 1 week.

Ingredients

  • Dry

  • 2 Cup 2 All-Purpose Flour

  • 1 1/2 Cup 1 1/2 Fresh Blueberries

  • 1 Cup 1 White Sugar

  • 1 Tablespoon 1 Baking Powder

  • 1/2 teaspoon 1/2 Salt

  • Wet

  • 1 1/4 Cup 1 1/4 Sour Cream

  • 4 T 4 Butter (Melted, Cooled)

  • 1 Large 1 Egg

  • 1 1 Vanilla Bean (Seeds Only)

  • 1 1 Lemon (Zest Only)

  • Optional

  • 2 Tablespoons 2 Melted Butter

  • Large Granule Suger

  • Maldon Flaked Sea Salt

Directions

  • Preheat oven to 350°F. Prepare muffin tin with liners and set aside.
  • In microwave safe bowl melt butter and allow it to cool. Then add in sour cream, egg, seeds from vanilla bean, and zest from 1 lemon. Whisk to completely combine.
  • In separate large bowl sift together flour, sugar, salt, and baking powder. Add in the blueberries and toss to completely cover.
  • Add the wet ingredients to the dry ingredients and gently stir until everything is fully combined. The batter will be very thick.
  • Evenly divide batter into the 12 lined muffin cups. Cups will be completely full.
  • Bake at 350°F for 25-30 minutes. Check with a toothpick at 25 minutes. The muffins are done when toothpick comes out clean.
  • Once fully cooked remove muffins from pan and allow to cool for 5-10 minutes before serving.
  • Optional
  • After placing muffins on cooling rack brush with melted butter and a very light sprinkling of large granule sugar and flaked salt.

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