Blueberry Muffins

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Blueberry Muffins
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Blueberry Muffins

Added by: on Dec 23rd, 2010
You can use any berry you like in this basic muffin recipe. One trick: Toss the berries with flour; which keeps them from sinking in the muffin cups and all ending up on the bottom. Use muffin tins with 6-ounce cups. MAkes twelve 6-ounce muffins.
Prep Time:
15 min
Cook Time:
35 min
Ready In:
50 min



Original Recipe Yield: 12 servings (12 6-ounce muffins)


  • 1/2 cup butter (at room temperature, plus more for the muffin cups)
  • 1 3/4 cups plus 2 tablespoons flour (plus more or the muffin cups)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 pint blueberries
  • * Confectioners' sugar (optional)
Nutrition Facts
Blueberry Muffins

Servings Per Recipe: 12

Amount Per Serving

Calories: 235

  • Total Fat: 10.7 g
  •     Saturated Fat: 6.3 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 53.3 mg
  • Sodium: 290.6 mg
  • Total Carbs: 32.4 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 15.7 g
  • Protein: 3.2 g

how is this calculated?

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* Optional


Blueberry Muffins


Toss the blueberries with flour and fold them into the batter.

Blueberry Muffins


Spoon the batter into the muffin cups.

Blueberry Muffins


Sprinkle the finished muffins with confectioners' sugar (optional).

Cooks' note:
Preheat the oven to 350°F. Unless you are using a nonstick pan as shown here, brush the muffin tins with butter and dust them with flour. In a bowl, whisk together the 1 3/4 cups flour, the baking soda, baking powder, and salt. In a large bowl, cream the butter and granulated sugar by hand or with a handheld mixer for about 4 minutes, or until smooth. Add the eggs one by one, waiting until the first egg is absorbed before adding the second. Sift the dry ingredients over the bowl and stir in the sour cream and milk. Stir the mixture with a rubber spatula until all the liquid is absorbed and there is no loose flour in the bowl. Don't overwork the mixture. Toss the blueberries with the 2 tablespoons flour and fold them into the batter. Fill the cups of the muffin tins three-quarters full with batter.
Bake for about 25 minutes, or until golden brown and a knife or toothpick stuck into one of the muffins comes out clean. Turn out onto a cake rack and sprinkle with confectioners' sugar.


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By: Mommy_loves_to_cook on May 8th, 2012

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