Nutrition justification! (Hah, works every time) Who doesn’t love a freshly baked blueberry muffin? One bite into a tender muffin with pockets of juicy blueberries—heaven. There are three things I have a hard time resisting—my dad’s tapioca pudding, dark chocolate, and freshly baked blueberry muffins.
Easy Blueberry Muffins
Muffins are not as easy to get right as one might think. Too dry, too dense, too sugary—these are all problems that one can encounter when trying to bake the perfect muffin. This easy blueberry muffin recipe, however, makes them just right—fluffy and full of blueberries—and still good the next day! Takes just 15 minutes to prepare the batter, then baking time. No sour cream? Try swapping in some yogurt instead.
No More Sinking Blueberries!
Have you ever made muffins and had all your blueberries sink to the bottom in one jammy mass? Here’s a tip: you can keep them from sinking by tossing them in a little flour before mixing them into the batter.
Storing and Freezing Muffins
These muffins will keep well in an airtight container on the counter for several days depending on how hot and humid it is where you are. If they start to go a bit stale, try slicing them in half, toasting, and spreading with butter. Muffins also freeze very well. Pack them into a freezer bag, press out as much air as possible, and freeze for a month. (You can freeze longer, but the risk of freezer burn becomes higher.) Thaw on the counter before enjoying.
Love Blueberries? Try These Recipes!
Blueberry Crumb Bars Baked Blueberry French Toast Casserole Blueberry Pie Lemon Blueberry Scones Blueberry Cake
Some brands of sour cream are much thicker than others. Feel free to dilute the sour cream with a little water if you think it’s too thick. You can also substitute the sour cream with plain yogurt; if you do, you likely will not need both tablespoons of added milk. Gently fold the blueberries into the mixture.
