Easy Blueberry Muffins (Soft and Moist with Fresh Blueberries)
These homemade blueberry muffins are soft, moist, and packed with juicy blueberries. Sour cream keeps them tender while a sprinkle of sugar creates a crisp muffin top. Use fresh or frozen blueberries for a quick breakfast or snack that tastes bakery quality every time.
Ingredients
Muffins
- 2 cups flour
- 1 Tablespoon baking powder
- ¼ teaspoon. salt
- 1 egg
- 1 ¼ cup sugar
- ½ cup melted unsalted butter and cool
- 1 cup sour cream can also use yogurt
- 1 ½ cup blueberries
- juice from 1 lemon
Topping
- 1 Tablespoon granulated sugar or white sugar
Instructions
- Preheat the oven to 350℉ degrees
- Spray the muffin tin or use cupcake papers.
- In a small bowl, add the flour, baking powder and salt and blueberries and mix and set aside.
- In a large bowl, add the egg and whisk.
- Add the sugar into the egg and mix.
- Next, add the butter (be sure it is cooled and not hot) and mix into the egg, lemon juice and sugar.
- Add 1/2 the sour cream and mix and then add the remainder and mix.
- Pour the dry ingredients into the wet gradually and stirl until incorporated.
- Fill the muffin tins to the top of the liners or top of the muffin tin.
- Sprinkle on top of each muffin with the granulated/white sugar .