Description
Delicious blueberry muffins, perfect for breakfast or a snack!
Ingredients
Scale
- 2/3 cup white sugar
- 1 large egg
- 1/2 cup vegetable oil or melted butter
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream or yogurt
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon white sugar for the top (optional)
Instructions
- Preheat your oven to 375ºF (190ºC) and prepare a muffin tin with liners.
- In a large bowl, combine sugar, egg, oil, milk, and vanilla. Mix until smooth.
- Add flour, baking powder, and salt to the wet ingredients. Gently fold until just combined.
- Fold in sour cream until evenly incorporated.
- Gently fold in blueberries, reserving some for garnish if desired.
- Evenly distribute the batter into the muffin tin, filling to the top if desired. Garnish with reserved blueberries and optional sugar.
- Bake for about 25 minutes or until golden brown and a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- For extra flavor, you can add lemon zest to the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg