Blueberry Muffins

This recipe is best for those who like less sweeter and a touch of tangy taste in their desserts.
Use fresh blueberries for this recipe, preferably at peak season.
If you are new to baking make sure you read this link before starting.

Preparation time 50 minutes
Serves 24 muffins
Serving Size 1 muffin
Calories Per Serving Approximately 212 per serving
Difficulty Medium

2 cups all purpose flour
1 cup butter(at room temperature)
2 cups sugar
4 eggs(at room temperature)
1 cup sour cream
2 teaspoon vanilla extract
2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1 pint blueberries washed and dried
1.Preheat the oven to 350 degrees F.
2.Beat the butter and sugar together until creamy.

3.Now add the eggs and beat till light.

4.Add the vanilla essence and mix.

5.Add the sour cream and milk and mix.Do not over beat.

6.In a different bowl sift together flour, salt, baking powder, baking soda.

7.Gently add the flour to the egg mixture and mix just until combined.

8.Now fold in the blueberries.

9.Line muffin pan with liners and scoop batter into each. If you like you can sprinkle big crystal sugar on top for a sugar coating like dunkin donuts.

10.Bake for 27-30 minutes until toothpick inserted in the center comes out clean.
Let cool on wire rack.

Do not over mix or your muffins will turn out soggy.
Using an icecream scoop to fill muffin cups ensures that all muffins are of same size.
Do not melt the butter, just leave it at room temperature 3-4 hours before.
For a crispier outer layer, you can bake the first 5 minutes at 375 degrees and reduce the temperature after 5 minutes.
You can also add some white chocolate chips or hazelnuts for added flavor.

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