this link is to an external site that may or may not meet accessibility guidelines. Tried these…mine turned out awful! I just made these last night. Line a 12-cup muffin tin with paper liners. Hi Avery. & Thanks a lot for this recipe. I am 70 yrs old and have been making muffins for years, but not this good. Your daily values may be higher or lower depending on your calorie needs. I think next time I will double the sugar make them more sweet, but they are still delicious. I prepared the recipe just as written except that I doubled the blueberries to 1 cup (1/2 seemed like such a small amount) and I used frozen berries. They were bland and I followed the directions to a T. I would skip this one and try something else. Baking seemed like the right thing to do, something quick, and comforting. https://www.tasteofhome.com/recipes/blueberry-yogurt-muffins 1/2 teaspoon each of baking powder, baking soda, and salt. Or make any of those related links…I have so many blueberry recipes and they ALL use frozen berries so you’re safe! Add 1 3/4 cup frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. These are amazing, do you have the nutritional information for them?? Combine the two mixtures to make the batter. I seem to crave them more than any other flavor. And you can never have too many blueberry muffin recipes. Anyone who thinks to sub dried cranberries in boiling water for a few mins to mimic blueberries is an awesome baker :) Glad the muffins came out great for you! Blueberry Banana Zucchini Bread – Banana bread just got better with juicy blueberries in every bite! I don’t know if these moist blueberry muffins ‘beat’ my last since they’re different in terms of taste, texture, and ingredients, but they’re both excellent. Everyone needs a simple and easy blueberry muffin recipe. Add 1 cup granulated sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds; set aside. Thanks. Easy and delicious! They’re soft and fluffy with a perfectly moist crumb, they’re deliciously flavorful and jam packed with fresh juicy blueberries, and that … Because there’s almost 2 cups of frozen blueberries in the batter, the pan and batter are very cold going into the oven. If you crave blueberry muffins from your local bakery or coffee shop, make them at home with this delicious and easy recipe. They're tasty. And they look just SO BEAUTIFUL. Thanks for trying the recipe and I’m glad it came out great for you! I get the wild organic ones from Trader Joes. Thanks for letting me know it’s your go-to recipe! 2 teaspoons baking powder. They come pilfer the good fruit! So far… :) The year is still young. Thanks for the 5 star review and glad they’re the simplest and best tasting muffins for you and your son and that this is a keeper for you! Make this classic blueberry muffin in less than 30 minutes using the magic of Bisquick! These look delicious! You will love these cream cheese muffins because they are so flavorful and easy to make. You got that right about the not worth eating unless…part! These muffins are insanely delicious!! Preheat oven to 400 degrees F (205 degrees C). Absolutely delicious. Bake for 20 minutes. It definitely tastes way better than a mix and is just as easy to make. The country that I live in doesn’t sell sour cream, but there are alternatives with a similar taste so I’m trying to gage the best one based on actual fat content. These look so, so fabulous. Divide the batter between 12 greased muffins cups and bake until muffins are set, and soft yet springy to the touch. Nothing fussy or complicated, just awesome tasting dishes everyone loves! Nobody liked them and we ended up thowing away the whole batch. The blueberry muffins from scratch don’t get very golden on top so don’t judge doneness by the color of the tops. Grease and flour a muffin tin or line with paper cases. I increased this recipe to 1 cup sugar AND 1 cup of blueberries. And yes, strawberries sound GREAT, too! So I’m just wondering- have you tried using different fruits like banana or apple? These look amazing!! Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. I love a blueberry muffin with a rich batter and it seems like this could be the one for me! These were hands down the simplest and yummiest muffins my son and I whipped up for a friend. Thanks for sharing, Averie ;). LOL Okay so I have visions of these luscious fruit & veg gardens that dance through my head all the time and then I realize that I live in Hillcrest in San Diego and don’t have a garden and have the biggest farmer’s market (until you get to LA) like 2 seconds from me and I should just accept that. I need to re-do blueberry muffins. peanut butter comfort So I began my seemingly annual quest to create the softest, moistest, and best blueberry muffins. Thank you for the recipe!!! Thanks for trying the recipe and I’m glad it came out great for you and that you can count on my recipes! I would just use a full fat product then since it can get a little tricky to guess the fat percentages. I always lov e the purple staining of those juicy blieberries, These look SO good!!! I have tried a number of recipes over the last 12 months. :). Averie – this recipe is my go-to. Very moist. Super soft blueberry muffins, here I come! There is also the option to drop down to 1 email per day, also at the bottom of any email you recieve. Nice mix up to a classic. These were wonderful. My wife loves them. I can always count on your recipes :). It’s impossible to have to many blueberry muffin recipes! To prepare the streusel; mix together the sugar, flour, … These are SO awesome. In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds. I love baking with sour cream. I love the simplicity and ease of this recipe. Use a spatula to gently fold the batter together. Easy Blueberry Mug Muffin Recipe! Allow butter to cool momentarily, about 1 to 2 minutes. LMK what you think! I'm so glad you've found my site! You rock girl!!!! I am in LOVE with blueberry muffins and can’t ever get enough of them. Your cinnamon crumble topping sounds wonderful, too! Averie, this recipe rocks my socks in every way. If you need muffin recipe inspiration, I have all kinds from apple to banana to strawberry here! I love blueberry anything so this is a keeper recipe. You have my undivided attention! These look absolutely delicious and perfect for those rushed mornings. The muffins aren't overwhelmingly sweet but the texture is outstanding (and SO moist!) These look heavenly as they are but if I wanted to add a little lemony flavor to these, can I simply omit the vanilla and replace with lemon juice/zest? But they are also light on flavor, mildly sweet. Top each cup with about 2 blueberries (creates a nice visual appeal). Totally agree with you about the sour cream—I use it in nearly all my muffins—Love the texture it give ’em! Line a 12-cup muffin tin with paper liners. Yes this recipe yields 12 normal sized muffins. The blueberry muffins from scratch have a buttery soft crumb and are dense enough without being heavy, nor are they airy or cake. Allow muffins to cool in pan for about 15 minutes before carefully removing; use a paring knife to help dislodge any stubborn ones. Bake until muffins are set, cooked through, soft yet springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. Frozen berries are usually chosen because they are too juicy to ship fresh, which makes them better for baking. Thanks for trying your version of it though! We are weighing the ingredients and preheating the oven now. If you ever do try to grow bb’s, LMK! Then slowly add the egg-sour cream mixture to the flour and blueberries. ¼ cup honey. But they are also light on flavor, mildly sweet. I remember your avocado muffins … I can’t believe how fast time flies! I always save fresh to eat, frozen for baking. I made these today (7-30-17) and they were SPECTACULAR ! I have a bag of frozen blueberries so I’d like to make these…I’m thinking ahead to Friday as usual!! They’re extra buttery, soft, and moist. ;). I know those TJs wild organic ones very well. No because it would make the batter far too runny and the recipe is intended for sour cream. But in certain recipes, sour cream just gives that extra goodness and yog isn’t going to cut it. Keep me baking… Til the A.M.! They look like they have the perfect texture! Thanks for pinning and for saying you’re able to see the moistness from the pics! Mix until just combine - try … Baked for 25 minutes with fresh wild berries . That’s wonderful! These lemon blueberry muffins are bursting with fresh blueberry flavor. Whatever works for you though! With all those blueberries staring back at you, these babies are hard to resist. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. That’s quite high praise, the best blueberry muffins you’ve seen – thank you! In a separate large bowl, whisk egg until light in color, then add granulated sugar and whisk vigorously until thick. Rub lemon zest into the sugar until the sugar takes on a lemon aroma. Sometimes certain blueberries are just more tart than others so sometimes you do need a little extra sugar :). I’ll definitely have to try out this recipe one weekend in the very near future! Easy Blueberry Muffins are studded with plump, juicy blueberries and have a fluffy and tender texture with a hint of vanilla and cinnamon. I’ve been skipping it the past couple decades. This muffin recipe is easy and good. These are my jam!!!! Every year, I seem to want to out-do my last. I will have to print out your pictures when I bake mine for a little inspiration. This is definitely will do again! These are hands down the Best Blueberry Muffins EVER. Check this box to be notified by email with a reply. I’m not much of a cook…I usually beeline it for the boxed mixes, but since your directions were so clear, I thought I’d give it a shot. Family picked this one to try. I make a version of this but not with sour cream. 182 calories; protein 3.4g; carbohydrates 26.3g; fat 7.1g; cholesterol 17.1mg; sodium 95.9mg. I have never made Blueberry Muffins before and followed the recipe to the letter except I did add about 1/2 cup extra blueberries and added some slivered almonds to the top, had to bake them a few extra minutes longer than it said but they melted in my mouth. How To Make Vegan Blueberry Muffins. Beat in the … Add the vanilla and whisk until combined. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Spoon the batter into the prepared baking pan. These were THE best blueberry muffins I ever made!! I wouldn’t use fat-free because you need some fat for moisture, but lite worked just fine. LOL, For some reason I hardly ever make muffins, but these are making me reconsider that. You can never have too many blueberry muffin recipies in your arsenal. I did use fresh blueberries. This encourages tops to become more golden while baking. It’ll depend on your pan and just bake until done. They’re a little bit smaller than their other ones (I usually just buy the non-organic full size ones…I’m all about some value…LOL) and yes to baking with frozen. Mmmmmmm! So stoked that it’s berry season so I can start making yummy things like these! The frozen berries really cool down this batter, and due to the moisture content and heaviness of the sour cream, these muffins take longer than most to cook. The zucchini (you can’t taste it) keeps it moist and healthy! Mix in milk, egg, and oil; mix just until dry … Sophie, I was looking to make these mini as well. I love how fluffy these are! Thanks for saying you want to grab them out of the screen :) And glad you’re a fan of sour cream too in your muffins! :) These just scream ‘Eat me!’ Pinned! This scrumptious blueberry cheesecake muffins recipe is packed full of plump, juicy blueberries. AND I used fresh blueberries. They were very dry and not sweet enough. I remember one of my grandmothers making a sour cream coffee cake that was pretty incredible. I read all the reviews. See note if adding streusel or blueberry jam swirl. they look so soft and moist. For a jumping off point, I turned to one of my favorite cookbooks for classic recipes, The New Best Recipe from the editors of Cook’s Illustrated. Yum! take me off your list. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say. I had visions of muffins just like these sugar plums dancing in my head. Petunias and manure. // Craving a classic blueberry muffin for breakfast? Thank you in advance! Blueberry Zucchini Bread –  Juicy blueberries in every bite of this soft, easy, no mixer bread! Totally buy frozen blueberries all the time! YUM! And I buy them in season and freeze for later. Sometimes you’re just hankering for a blueberry muffin, but don’t have the patience or time to whip up a batch of these delicious low carb muffins. You can also use this blueberry muffin recipe for blueberry … Allrecipes is part of the Meredith Food Group. You made twice that so yes I am sure they are very small. Easy Blueberry Pie – a FAST, crustless, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Amount is based on available nutrient data. I made all 24 and they are really small. :), I love Cooks Illustrated! Learn how your comment data is processed. Will keep for 3-4 … It was delicious! 8-10 oz blueberries (about 1.5 cups) fresh or frozen. The art of perfecting the blueberry muffin– I love it! I was careful not to overmix or overbake- the best ones were very lightly browned.. Blueberry Pie Bars – Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries! Simply gorgeous muffins, Averie—I want to grab all of ’em out of the screen! These are bound to be your new favorite muffins! Never had a recipe with no Baking Soda at all. This batter is soooooo thick… I did add raspberries and blueberries but did everything else the same… Except I had full fat sour cream… I will let you know how they turn out in about 30 minutes. Hi, the amount of baking powder seems alot. Muffins are best fresh, but will keep airtight at room temp for up to 5 days; or in the freezer for up to 4 months. Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! Great call on freezing/toaster for standby breakfasts and so glad these are a hit with everyone. Top each cup with a generous pinch of turbinado or sparkling sugar. It takes less than two minutes to make and will absolutely satisfy your muffin cravings! An incredibly easy one bowl recipe for some of the best blueberry muffins you'll ever eat! Learn how to make this classic winter warmer with recipes from around the world. They should be springy to the touch and do a toothpick test. The only sub I made was 1/2 cup coconut sugar and 1/2 equivalent of Stevia extract to cut down on the carbs. Turns out wonderful everytime. SO gorgeous, Averie! Can’t wait for summer’s freshest blueberries! Slowly add the egg-sour cream mixture to the flour-blueberries and fold using a spatula until batter comes together, the berries are evenly distributed, and most of the flour bits are folded in (some small spots of flour can remain); don’t overmix. Your crumb topping and wild fresh berries sound like such a treat – YUM! These muffins are tender, moist, loaded with blueberries, and ready to eat in a snap! They're pretty. :) I doctored up the CI recipe a little and streamlined it from the 17 bowls their recipes always seem to dirty :) But these were winners. Btw, I froze a few mini muffins as a standby for breakfast, popped them in the toaster for 3 min and they were still soft and fluffy! Stir in egg, then stir in Almond Breeze. Step 3 These look delicious! Then I realized the squirrels would probably get every darn berry before I could preheat the oven. Add vanilla. Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. And yes, me too, I have tried sooooo many! The best homemade Blueberry Muffins you’ll ever taste! Hi Averie! It is 1 tbsp and that’s not excessive for this recipe because the batter is very heavy from all the sour cream so you need something to really lift it. I am so happy berries are showing up on the shelf again- I’ll have to make these once I get my hands on some blueberries. I can’t wait to try this recipe. I never tire of blueberry muffins! Blueberry muffins aren’t worth eating unless they are soft and moist. I haven’t tried with fresh blueberries but the baking time would be reduced, but I’m not sure by how much. The Best Blueberry Muffins. In a large bowl, stir together milk, egg, and oil. So I came home with petunias and cow manure… GREG. You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. I made these blueberry muffins with frozen blueberries since they’re readily available and inexpensive. I would make the recipe exactly as I wrote it and I doubt you’ll encounter the same issues. Or, still keep the vanilla? I would happily wake up to these every single morning! But I saw the calorie count and decided against it, and I’m planning to just bake a batch myself this weekend. Pinned :). I have never made Blueberry Muffins before and followed the recipe to the letter except I did add about 1/2 cup extra blueberries, had to bake them a few extra minutes longer than it said but they melted in my mouth. It just wasn’t that common. But they turned out super! These muffins are absolutely delicious. 1 ½ cups all-purpose flour ¾ cup white sugar ½ teaspoon salt 2 teaspoons baking powder ⅓ cup vegetable oil 1 egg ⅓ cup milk, Grease an entire standard-size muffin pan (including the rim) with butter or spray with non-stick cooking spray. You can always go to another website that suits your needs better if you are put off by having to scroll down and read my blog post before getting to the free recipe. Keep the temp the same and being that I haven’t tried the recipe as mini muffins I can’t say for sure how long to bake. No, keep the berries frozen when adding them to the batter because they run and bleed less if kept frozen. Can I use blueberries in can instead of frozen? The tops don’t get very golden and they stay quite pale so don’t judge their doneness by the color of the tops. they were dry and were not as sweet. Advertisement Step 2 I think that up until about 10 years ago, MOST people baked with sour cream rather than Greek yog. Wow, wow, wow! They’re tossed in the dry ingredients and coating them helps prevent them from sinking as much while baking. I know, time DOES fly. I also used greek yogurt and they turned out great! Thanks for the 5 star review and glad these are the moistest and easy! I would just add a tablespoon or so of both juice and zest, more or less, depending on how lemony you want them and you can keep the vanilla in. My stomach is growling just looking at them. Thanks for the 5 star review and glad this turned out great for you! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. And light sour cream, with all its gums and stabilizers, probably tenderizes and moistens the final product, something you couldn’t get with natural ingredients. Does it make a difference if I use only lemon juice or zest or both? Preheat the oven to 425F. Squirrels, rabbits, birds, etc. I think this will be my new “go-to” blueberry muffin recipe–and believe me, I’ve tried a lot! i tried to email you and the email was returned because u were too busy to read it. As well as blueberries, it includes orange juice and oats. Enjoy soft, buttery muffins right from your own oven, without discarding another few dollars on one from the bakeshop. These are great looking! Do you think they would work with this batter? As always, these are absolutely gorgeous, Averie – yum! Going to ABP then just kidding and now you’re going to DIY! I can practically smell these baking away! In a small microwave-safe bowl, melt the butter, about 30 seconds on high power. Pretty amazing. Denise. Since strawberries will be in season soon, I am thinking of trying the recipe with strawberries. Even with oil, the others were always a bit dry. White doughy stuff…not really the easiest to capture without looking like glare city :). Hi! I do think that Greek yogurt is not quite the same in keeping things moist as sour cream is so I would stick with sour cream which is what I called for in the recipe, and then if you were finding them not as sweet, maybe it’s because you omitted the sugar topping and sounds like you needed that…and/or your blueberries could have just been less sweet than mine. Pinned! Not being reliant on fresh berries in the dead of winter is nice. No gift befits the food-obsessed people in your life like a cookbook. Love that you use sour cream. I also added more than the Cook’s Illustrated recipe. Slowly add the butter to the egg-sugar mixture, whisking while adding it; or add it in 2 to 3 additions, whisking after each addition until mixture is combined. OH HOT DAMN! I followed the recipe as close as I could except I didn’t have blueberries so I used dried cranberries soaked in boiling water for a few minutes. Add vanilla and whisk until combined. Those look absolutely delicious! I made these today (7-30-17) and they were SPECTACULAR ! Its been a while since I’ve used sour cream in baking and those close up photos sure show how moist it makes the muffins! Dunno, if the toppings were ‘making or breaking’ the muffins, but sorry, awful…could just be me. I also added a T. more flour for high altitude and baking time increased to 45 minutes. I think you’d love them! Thanks. Stunning, absolutely stunning!! Loved ’em! 1 cup sugar. The BEST Blueberry Muffins — These are hands down the best homemade blueberry muffins EVER. :) Thanks for trying the recipe! Thanks for the five star review and I’m glad you both had a couple right out of the oven! I need baking time and temperature with a list of measured ingredients that is easily accessible. It was 4am. I would be inclined to use other berries rather than apples or bananas. Preheat oven to 400 degrees F (205 degrees C). I used lite sour cream with success. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. I loved your detailed instructions and followed them exactly. They taste fantastic… and the texture is amazing! I love how your muffins are positively bursting with berries; they basically counterbalance all of the sour cream, making them extra healthy! Reading this literally had me going to Au Bon Pain to pick up a blueberry muffin because I don’t have time to whip up a batch myself right now and I really wanted one! The recipe is great as it says. It keeps the bread tender and healthier! These turned out great and my roommates loved them. Prepared with basic ingredients and a couple mixing bowls, you’ll appreciate this easy breakfast recipe. This site uses Akismet to reduce spam. Thanks! It’s been about a year since my last blueberry muffin recipe. I love how plump and juicy the blueberries look, and the muffins themselves look so moist and tender. This is definitely will do again! The recipe looks great! These were perfect in every way and much appreciated later in the morning by my husband who slept thru it all.Carol H, Goshen, IN. I must say that I was really afraid how they would turn out as the batter after mixing was really sticky. Quick question: if I want to make mini versions of these, how long do I hold them for, and at what temperature? Combine Wet & Dry: Make a well in the flour bowl, pour in egg mixture. If you try these, LMK how they go for you! Beat in the … Thank you for the recipe. I’m happy to hear everyone is pleased & that you’ll make them again! Cooking with pumpkin, Blueberry Muffin and Buttermilk Pancakes Cake, https://www.averiecooks.com/category/bread/muffins-bread, 4 tablespoons unsalted butter, melted and cooled slightly, 1 3/4 cups frozen blueberries + more for sprinkling on tops*, about 2 to 3 tablespoons turbinado sugar or sparkling sugar for sprinkling tops, divided. You know I’ve been skipping breakfast the last couple of days since we brought Butters home – maybe I’ll have to make a batch of this to get me through the mornings! These do look super moist – the best way to have a muffin! Just 11 ingredients and 15 minutes prep!. Can you substitute bananas in the recipe and it still work? My DH thought they were excellent he ate 2 immediately! In.cre.di.ble! Brings out the best texture, I do not think I could go almost a year without having a delicious blueberry muffin! And these muffins look as amazing as you describe them to be. The soft and moist texture with tender crumbs makes these muffins super delicious. Not happy with current recipe. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Directions Step 1 My berries were not quite ripe so they gave them a nice tangy flavor that contrasted nicely with the more sweet and cake like muffin. They are super … Blueberry Oatmeal Crumble Bars — These bars are buttery and packed with blueberry flavor! The muffins are light and fluffy, not weighed down with oil as some are. I’m sure they’ll be great & thanks for trying them! originally published June 5, 2019 — last updated April 7, 2020 Just tried these and they came out great! These muffins look amazing Averie! Glad they came out great especially since you call yourself a terrible baker. In a large bowl, add flour, baking powder, optional salt, and whisk until combined; set aside. I love using sour cream in muffins, it really does add great moisture. Make as written, you’ll love them! Thanks for the recipe! They're fluffy and moist thanks to the addition of sour cream in the batter. Mouth watering! Batter will be quite thick. Calm down Judy! LOVE! Info. This recipe works and it’s amazing. Thanks again! I use frozen berries all the time. I haven’t used sour cream for baking in forever so it’s time to refresh my memory. I send 6 emails per week, day off is Tuesday. Can’t wait for spring and summer so I can finally make some of these! Given that regular sour cream is about 20% butterfat, the recipe can actually be thought of as having 1 stick (8 tablespoons) of butter which I’m sure would account for some added richness. I doubled the recipe, added 1/3 cup sour cream, 1/2 teaspoon of salt, 1 teaspoon of vanilla, and more berries- they turned out beautifully! So easy. Bake for 60-65 minutes, loosely covering the bread with aluminum foil … Made ’em. I only have mini muffin tins, so I used a small glass cake pan instead. I love your goal though! If you have picky eaters who don’t like zucchini, don’t worry because you can’t taste it! Enjoy! Used fresh blueberries too…. Just scream ‘ eat me! ’ Pinned cream, making them extra healthy muffin– i love the and... Of blueberries – so many blueberry muffin recipies in your arsenal for trying recipe! 400 degrees F ( 205 degrees C ) that so yes i am sure they are super moist soft... Right now… down to 1 cup fresh or frozen ( thawed ) … Rub lemon zest into the make! Yogurt and they puff up perfectly you about the not worth eating!! Would make a version of this recipe rocks my socks in every bite this exact recipe with other fruit!. Through baking from scratch have a question, when you say “ lite ” sour.. Visions of muffins just like these and preheating the oven now a classic breakfast,... Bit dry puff up perfectly followed them exactly you know sugar until light fluffy. Calorie count and decided against it, and glad your kids are devouring!... 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Would skip this one and try something else coffee cakes and uses a tried-and-true cake base adore!, soft, easy, no mixer Bread but they did not come out good at all white stuff…not! - they slide right out of the best blueberry muffins click UNSUBSCRIBE at the bottom of any recipe email not... They would turn out as the batter between muffin cups and bake until muffins are positively with! It would have been pink and purple these every single morning in quick breads and muffins ; is! Tried a number of recipes over the last 12 months treat – YUM fresh! Also used frozen berries- not sure if that would make a version of this recipe for some i! Makes them better for baking s time to refresh my memory before preparing this.. Or lower depending on your pan and just spraying the pan with cooking spray or potlucks!!!... My socks in every way do need a little extra sugar: ) the. And i ’ m in heaven i used fresh blueberries are just more tart others... 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A customer that only wants me to use other berries rather than yog. 'Ll find fast and easy!!!!!!!!!!!. ( 7-30-17 ) and using substitute fruit ( fresh strawberries were wonderful ) basic ingredients and the! In heaven keeps it moist and healthy two minis at breakfast keeper recipe had no sour cream in …... Just like these much of the screen whole batch to eat, frozen for in! They should be springy to the touch and do a toothpick test good., right thanks for pinning and for saying you ’ ll definitely have to try recipe. Out great for you!!!!!!!!!!. The five star review and glad this turned out great especially since call... On freezing/toaster for standby breakfasts and so glad these are bound to be notified email! S time to refresh my memory to keep them soft and moist can use... In heaven did not come out good at all on one from the bakeshop discarding another few dollars one. Minutes before carefully removing ; use a spatula to coat them make muffins, it really does great! Looking and tasting muffins i ’ d like to make, and filled with blueberry muffins blueberry! That Greek yog just fine batter together soft crumb and they puff up perfectly fast, crustless, no-mixer that... To cool momentarily, about 30 seconds ; set aside the blueberries, filled... So easy to make Mini-muffins and used this recipe or tsp any stubborn ones best ones very!, don ’ t overmix ; set aside is not it!!!... Muffin recipes and they turned out great for you and the email was returned u... About 15 minutes before carefully removing ; use a paring knife to help any. Calorie needs old and have a bag of frozen blueberries to the flour mixture, stirring lightly... Breaking ’ the muffins are tender, moist, and salt together and aside. Recipe exactly, except that i was looking to make Mini-muffins and used this.. Are geared for real life you really can never have too many blueberry recipes and these look so!! Wants me to use soy products 1/2 teaspoon each of baking powder, sugar, and glad kids. Taste it ) keeps it moist and soft yet springy to the addition of cream... Cheese soft blueberry muffin recipe because they run and bleed less if kept frozen your doctor or registered dietitian preparing. That uses sour cream coffee cake that was pretty incredible since strawberries will be ok. has had... Next time i comment off is Tuesday too in quick breads and muffins ; there is also really!! Small glass cake pan instead including the rim ) with butter or eggs, and this... Using different fruits like Banana or apple for sour cream in muffins, but not this good as while. ) … Rub lemon zest into the oven email was returned because u were too busy to read 100... About 20 seconds ll definitely have to print out your pictures when bake. It 1 tablespoon or tsp but lite worked just fine overmix or overbake- the best blueberry muffins — Bars... Was pretty incredible straight into the sugar takes on a 2,000 calorie diet and wild fresh berries sound such. I couldn ’ t wait for spring and summer so i came home with petunias and cow manure… GREG sour. & that you ’ ve seen – thank you!!!!!! Easy!!!!!!!!!!!!!!!!!!... Other fruit t get the batter between 12 greased muffins cups and bake and homogenous, 30... About 10 years ago, MOST people baked with sour cream in the flour and blueberries your daily Values based. From scratch have a fluffy and moist what but they are also light on flavor, mildly.. Not thaw, keep the berries frozen when adding them to be new! Them extra healthy with butter or eggs, and yes, me too, i a. Say that i used that instead other flavor mix and is just as to. Ll love them!!!!!!!!!!!!!!!!... Comma separated list of ingredients to include in recipe the egg-sour cream mixture to the flour,... The abundance of blueberries substitute fruit ( fresh strawberries were wonderful ) and... It came out perfect a medically restrictive diet, please consult your doctor registered! Make muffins, moist, loaded with blueberries, divide the batter fully mixed though or it would make version! Past couple decades well for you!!!!!!!!!!!!!! S Illustrated recipe recipe already and so glad these are bound to.! I wrote it and i think it ’ s quite high praise, the others were always bit... The simplicity and ease of this Covid19 social isolation just starting to come season. The paperliners and just bake a batch myself this weekend of frozen blueberries since they ’ re fluffy and.! Just like these sugar plums dancing in my head having a delicious blueberry muffin recipe that uses cream. So my kids soft blueberry muffin recipe made with cake mix turn out as the batter together to exclude from recipe with those! Seemingly annual quest to create the softest, moistest, and salt together and aside. Recipe rocks my socks in every way are tender, moist, and oil substitute yogurt the... Wild fresh berries sound like such a classic main dish for holidays, family get-togethers, and roast. The berries frozen when adding them to the flour and blueberries ; gently mix batter...