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8Ingredients
50Minutes
240Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 cups flour (all-purpose)
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 cup granulated sugar
- 4 Tbsp. unsalted butter (melted and cooled slightly)
- 1 1/4 cups sour cream
- 1 1/2 cups fresh blueberries (or frozen)
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Directions
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol40mg13% |
Sodium260mg11% |
Potassium80mg2% |
Protein3g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber1g4% |
Sugars20g |
Vitamin A6% |
Vitamin C4% |
Calcium10% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(39)
MAMAYEK 8 months ago
Very good & moist! This has been my go to recipe for blueberry muffins since I found it. They say it makes 12 muffins but actually it makes many more (almost double). Be sure to add the topping. It really adds to the flavor of the muffins.
Mis Griff 3 years ago
The flavor is delicious, but it was more like a biscuit/scone texture instead of a texture of a muffin.
Hi ang! 4 years ago
It was good
Looked nothing like picture though-
Will substitute buttermilk for sour cream next time
Oab 4 years ago
I made these and they were delicious! I used frozen blueberries and only had 1 cup of sour cream so I used my kids strawberry flavored go-gurt to make up the difference. I’m going to make this again and if it doesn’t come out as delicious as this batch, I’m sticking with the go-gurt.
Manders 4 years ago
The recipe was good. However this page is not user friendly. It kept “ freezing “ and I had to back out and go back to directions multiple times. As well as all the adds it’s congested and difficult to keep finding where I left off.
Stephanie Panamarczuk 4 years ago
Absolutely amazing! I used previously frozen fresh blueberries and they turned out perfectly.
Leana 4 years ago
I used coconut sugar because there was no more other sugar in the house and i would never do that again🤪.... I think that spoiled the goodness. we did eat them with lots of butter but my suggestion would be use the right kind of sugar. and if you dont have any on hand wait till you have some. 👍🙃🥂
Mistie Marriott 4 years ago
i just made these about an hour ago. so amazing!!! i added some coconut just because I like it. i will make these ALOT.
Anita 5 years ago
I added less sugar after reading the other reviews, plus vanilla. also didn’t have that many blueberries, and they didn’t crack open and brown nicely.....But I liked them, especially the crusty top!
Crystal S. 5 years ago
Amazing! OMG. They were so good! My family loved these blueberry muffins. I did add chopped walnuts to the mix.
Hittler 5 years ago
good, but a little one note (all sweet). will add a little cinnamon next time to add some depth.
Ski Bum 5 years ago
I used fresh blueberries and they turned out great! Nice texture with a cruch to the top. Definitely will make again. I made 6 maxi muffins baking for 35 minutes, just right!
Joy 5 years ago
I felt like it was missing something. Maybe it could have used some vanilla extract or some lemon zest. Although, the muffins paired very well with orange juice. The muffins did not rise as I expected. I made 12 regular muffins with almost have my batter left. Overall, I would say that I liked this recipe. I mainly bake cookies, but it’s been ages since I have made muffins.
L 6 years ago
Very good muffins. Did not change anything and they turned out great. I prefer this recipe to others. The muffins are very moist.
Varella 6 years ago
Made these for myself and my boyfriend and we both loved them! They were so fluffy and moist, not overly sweet. I think the sour cream really makes a difference. Will definitely be making these again!
Gabrielle Rasp 6 years ago
I was a little worried about if these muffins were going to work because the batter was SUPER thick, but they turned out delicious! Great recipe for beginners like me.