Description
Delight in these moist and tender blueberry muffins, perfect for breakfast or a snack, infused with a hint of vanilla and topped with sweet blueberries.
Ingredients
Scale
- 2/3 cup white sugar
- 1 large egg
- 1/2 cup vegetable oil or melted butter
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour (or gluten-free mix)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream (or yogurt)
- 1 cup blueberries
- 1 tablespoon white sugar for topping (optional)
Instructions
- Preheat your oven to 375ºF and prepare the muffin tin with liners.
- Combine sugar, egg, oil, milk, and vanilla in a bowl, stirring gently.
- Add flour, baking powder, and salt, mixing just until combined.
- Fold in the sour cream and then gently add the blueberries.
- Distribute the batter into muffin cups, filling to the top and adding extra blueberries on top.
- Bake for about 25 minutes, or until a toothpick comes out clean.
- Cool before storing in an airtight container to maintain moisture.
Notes
These muffins freeze beautifully; store in an airtight container after cooling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg