Moist And Delicious Blueberry Muffins

Adam Jackson: "I added white chocolate chips to some, which was…" Read More


Now you can have bakery-style blueberry muffins without ever leaving your home kitchen.


  • 1/2 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar (packed)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
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    Made it


    1. Preheat the oven to 425° F.
    2. Line a 12-cavity muffin pan with muffin/cupcake liners.
    3. In large mixing bowl, use a hand mixer to cream together the butter, granulated sugar, brown sugar, and vanilla extract on medium-high speed for 1-2 minutes, or until smooth and combined. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream and milk. Continue to beat until fully incorporated, scraping down the sides of the bowl with a rubber spatula.
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    NutritionView More

    Sodium11% DV270mg
    Fat17% DV11g
    Protein8% DV4g
    Carbs10% DV30g
    Fiber3% DV<1g
    Calories230Calories from Fat100
    Total Fat11g17%
    Saturated Fat6g30%
    Trans Fat
    Calories from Fat100
    Total Carbohydrate30g10%
    Dietary Fiber<1g3%
    Vitamin A8%
    Vitamin C4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Adam Jackson 2 months ago
    I added white chocolate chips to some, which was pretty tasty.
    Joanne 3 months ago
    made last week! so delicious. i even froze some. my daughter brought some to work. moist, bursting with blueberries. the sour cream added to the taste. definitely will make again.
    Amanda 4 months ago
    Delicious! The recipe made more like 14 than 12, now there's more to enjoy!
    Jennifer 4 months ago
    The batter was much thicker than I was expecting, but they turned out great! Kids loved them!
    Cam 4 months ago
    By far one of the best tasting muffin recipes I’ve tried! I subbed the flour with a GF option and they still turned out light, fluffy, and tasted so delicious!
    Chelsea Agababyan 5 months ago
    loved it! it's not to sugary of you want it sweeter i recommend more sugar
    Matt 5 months ago
    Pretty good recipe and I will use again! They don’t rise too much so use enough batter to fill the muffin wrappers and be sure to get enough blueberries in each. I may also use frozen with fresh next time.
    Rutherford-Torlone 7 months ago
    great! dont make them too bug though because theyll get brown and a little dry before they fully cook
    Keshava Dilwali 7 months ago
    Turned out well for my first try
    Shannon Jakel 8 months ago
    Gross muffins. I will stick to a traditional recipe next time. The sour cream was awful!!
    Katie Humitz 9 months ago
    delicious. first time making muffins from scratch. it was so easy and they were so good.
    Jodi McKeeman 10 months ago
    delicious I would definitely make this again
    Xheni Zace 10 months ago
    Really good !♥️ I really like the instructions .
    Aries Parker 10 months ago
    First time making from scratch. I had to cook a little longer since I like a somewhat toasted top. Not as sweet as I like but nonetheless GOOD and easy to follow.👌🏾
    Aicha Ouedraogo 10 months ago
    it was well and taste good we like it
    Julie Phillips a year ago
    My whole family loved these. I will definitely keep making these muffins.
    Monique D. a year ago
    GREAT!!! Easy to make and my boys LOVE them, Thanks!!
    moist and delicious!
    Jamie Wohletz a year ago
    Delicious, but mild. If you're looking for something pretty sweet, you may want to look elsewhere.
    June M. a year ago
    Fantastic! I convection baked for 5" at 425, then 8" at 350, ( I am at altitude here) absolutely perfect. I DO like my muffins a bit sweeter, so will probably add more sugar, somewhere..but oh, they are so moist w/ the sour cream! Also, used 1 and 1/2 c. giant, sweet, blueberries...these are just awesome!!
    Tal a year ago
    Delicious and easy to make - even for someone whose a novice at baking
    Jodi M. a year ago
    they were good baked at 425 for 5 min and then lowered temp to 350 for another 6
    Carina K. a year ago
    pretty fluffy and pretty good!
    KristinaReeves a year ago
    i was disappointed that there was no explanation on how long to cook them, but they turned out yummy.
    roberts a year ago
    Nice but the blueberries massively stand out since they are so sour