Easy blueberry muffins
Easy blueberry muffins are perfect for lazy weekend mornings when you are craving something warm and sweet with your coffee.
Servings: 9
Calories: 314kcal
Ingredients
- 6 tbsp. unsalted butter melted and cooled
- 3/4 cup sugar
- 3/4 cup sour cream or plain yogurt
- 2 large eggs
- 1 tsp. vanilla extract
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. fine sea salt
- 2 cups all purpose flour / 8.75 ounces
- 1 1/2 cups fresh blueberries
- 2 1/2 tbsp. turbinado raw sugar
Instructions
- Preheat oven to 375°F / 190°C / Gas Mark 5.
- Line a muffin tin with 9 paper liners, or butter 9 wells, if not using liners.
- In a medium mixing bowl, whisk together melted butter, sugar, sour cream/yogurt, eggs and vanilla. Set aside.
- In a separate medium bowl, whisk together baking powder, baking soda, salt and flour.
- Pour wet ingredients into flour mixture and fold with a rubber spatula to combine.
- Drop 2 tbsp. of batter into the bottom of each muffin liner.
- Gently fold blueberries into the remaining batter and fill muffin tin.
- Sprinkle the tops with turbinado sugar and bake for 25 - 30 minutes, rotating the pan halfway through to ensure even baking.
- Remove from tin and place on cooling rack.
Notes
For a lemony twist, swap out 1 tsp. vanilla for 1 1/2 tsp. lemon zest.
Nutrition
Serving: 1muffin | Calories: 314kcal | Carbohydrates: 44g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 74mg | Sodium: 344mg | Fiber: 1g | Sugar: 21g