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Fluffy Blueberry Muffins

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Delightfully fluffy blueberry muffins bursting with juicy blueberries, perfect for breakfast or a snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh blueberries

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Combine the eggs, vegetable oil, sour cream, and vanilla extract in another bowl. Mix until well blended.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are perfectly fine!
  5. Fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
  6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.

Nutrition

Find it online: https://thestationrecipes.com/best-blueberry-muffins-recipe/

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