Favorite Blueberry Muffins

Brace yourself, you’re about to meet your new Favorite Blueberry Muffins!! I have been craving classic, pared down recipes (and I think I’m not alone!).

While these muffins don’t have 11 ingredients like the Everyday Banana Bread, they do have just 12 basic ingredients which is pretty damn good.

So no fancy ingredients, no crazy technique but HELLA delicious flavor. 

These Favorite Blueberry Muffins are SUPERRRRR moist, loaded with berries and just bottom-line delicious. Full stop.

What Makes These Muffins Fabulous

• These are tender, soft and bursting with flavor
• That crispy, sugary lid is going to make your day
• You can use fresh or frozen blueberries
• They can easily be one bowl; see note below
• Can be made with or without a mixer
• Is there anything better than a slightly warm blueberry muffin?

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

What to Use in Place of Muffin Liners

If you don’t have muffin liners, you can cut squares of parchment paper (larger than the circumference of a muffin well in your muffin tin), crumple them up and then press them into the muffin well. Boom.

Muffin liners (see more here). You can also spray with nonstick or brush with melted butter or room temperature oil.

How To Pick Blueberries for The Muffins

You can use either fresh or frozen blueberries.

If you use frozen, they do have a tendency to bleed into the batter. This doesn’t bother me. If it does you, you can toss them with 1 tablespoon of all-purpose flour.

It helps a bit…but I say let go and let god. A little blueberry bleed looks pretty and never hurt anyone. 

Almond vs Vanilla Extract

I’m on a real almond extract bender lately. Feel free to sub in real vanilla extract if that’s what’s available.

A Note About Sour Cream Muffins

When testing these, I made them with anywhere from 1/3 cup (82 g) to 3/4 cup (184 g) of sour cream.

Anywhere between 1/2 cup (123 g) and 3/4 cup (184 g) is the sweet spot. I only mention this if you only have 1/2 cup (123 g) of sour cream, I urge you to still make them!!

Additionally you can substitute with plain yogurt (I prefer full fat).

How To Make Your Own Sour Cream

If you don’t have any sour cream, your store doesn’t have any sour cream OR you can’t get to the store to buy sour cream…you can make it at home. Use about 1 cup of heavy whipping cream, 1/4 cup of milk and a squeeze of fresh lemon juice. L

et it sit out on the counter for several days, whisking daily and once it’s at the desired consistency and tang that you like, stash it in the fridge. Phyllis Grant, the author of the upcoming book Everything is Under Control, showed the process of making crème fraîche on her Instagram (@dashandbella), which is basically the same. Go give it a looksie. You can also read about it here.

You Don’t Need a Mixer to Make These Muffins

Don’t have a mixer don’t worry about it! Just use a bowl + whisk/spatula and you’re good to go!

How To Make These Blueberry Muffins a One-Bowl Recipe 

If you are sick and tired of doing dishes like I am, you can one-bowl this beauty.

Add your leavening (baking soda and baking powder) and salt to the wet ingredients and then gently fold in the flour and then the blueberries. There. See. One bowl.

A Note About Their Crispy Lid

That crispy crackly crust can get soft overnight. You could reheat in a 350F (177C) oven for 3-5 minutes.

Or, if you want to eat these over several days, consider just sprinkling the ones you want to eat that day with sugar and leave the rest bare.

How’s that sound?

More Baked Goods Please!

If you’re loving this almond extract + olive oil combo, check out these recipes: Fresh Lemon Cake and Cherry Streusel Jam Muffins!

Also, don’t miss these Small Batch Banana Chocolate Chip Muffins, you will love.

 Let’s make some delicious Favorite Blueberry Muffins!!! 

These delicious YUMMY blueberry muffins have a base of olive oil; I love love love baking with olive oil!!!

Check out my favorite Chocolate Chip Cookies made with olive oil, a bright and fresh Lemon Olive Oil Cake and my Lemon Olive Oil Gelato.

Enjoy! xo

Favorite Blueberry Muffins

These Blueberry Muffins are a cozy classic with just 12 basic ingredients, no fancy ingredients, no crazy technique but HELLA delicious flavor. They’re SUPERRRRR moist, loaded with berries and just bottom-line delicious. Enjoy! xo

5 from 6 reviews

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Course: Breakfast

Cuisine: Muffins

Keyword: Blueberry, Muffins, Breakfast

Servings: 15

Author: Rebecca Firth

Ingredients

For the Muffin

• 3/4 cup (144 g) granulated sugar
• 2 tablespoons lemon zest
• ½ cup (118 ml) olive oil
• 2 large eggs (room temperature)
• 2/3 cup (163 g) sour cream (room temperature)
• 1 cup (236 ml) milk (room temperature)
• 1 teaspoon almond extract
• 2 cups + 2 tablespoons (281 g) all-purpose flour (how to measure flour)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1 ¾ cups (9 oz/256 g) blueberries (fresh or frozen, see note above in Before We Get Started)

To Garnish

• 1/3 cup granulated sugar
• 1 lemon zest ( optional)

Instructions

• In the bowl of an electric stand mixer fitted with the paddle attachment add the sugar and lemon zest and run the machine on low for 1 minute. Take a big whiff, it smells delicious. With the mixer on low slowly stream in the olive oil. Add the eggs, one at a time, making sure the first is well blended before adding in the second. Scrape the sides and bottom of the bowl to make sure everything is well blended. Add in the sour cream and run the mixer on low for 1 minute or until well blended. With the machine on low, stream in the milk and almond extract and run the machine for 1 minute more. Again scrape the sides and bottom of the bowl to make sure everything is well blended.
• In a medium bowl whisk together the flour, baking soda, baking powder and salt. Add to the wet ingredients and stir until just barely blended. Let sit for 30 minutes.
• Preheat the oven to 375F (190C) and place a rack in the top 1/3 of the oven, at least 6-inches from the heat source. Line every other muffin well with a muffin liner. To make the garnish, in a small bowl, combine the granulated sugar with the lemon zest and massage them together. Set aside.
• Fold the blueberries into the muffin batter and then fill every other muffin liner at least 3/4 full. Sprinkle the lemon sugar evenly over the tops; about 1 teaspoon of lemon sugar per muffin. Fill the empty muffin wells with hot tap water about 1/2 full. Be careful transferring the tray to the oven, you don’t want to splash water into the muffins.
• Bake for 20-23 minutes in the top third of the oven or until a toothpick comes out clean and/or they bounce back when gently pressed in the center. For best results, bake one tin at a time. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack.

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo