Blueberry Muffins


by: Josey

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.


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serves: 12

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)

1/2 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

Nutrition Facts
Blueberry Muffins

Servings Per Recipe: 12

Amount per Serving

Calories: 239

  • Total Fat: 10.9 g
  •     Saturated Fat: 6.5 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 54.1 mg
  • Sodium: 243.6 mg
  • Total Carbs: 32.7 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 15.4 g
  • Protein: 3.4 g

how is this calculated?

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

2.  Spoon the batter into the muffin cups.

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

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