Blueberry Muffins Recipe


One of my favorite things to get from the bakery is blueberry muffins. Well, now I decided to try making them at home. Yes, believe it or not, this was my first time ever making blueberry muffins. This is a bakery quality recipe for blueberry muffins, you will not be disappointed. The muffins are very moist and delicious. They become so moist from the vegetable oil and sour cream. The batter is pretty thick so there shouldn’t really be an issue with those sinking blueberries. This is a very simple recipe and these muffins should come out beautifully even if you are new to baking. The bake time of 20 minutes is pretty accurate but all ovens are different. Make sure to check them with a tooth pick, if it comes out clean, they are done. If you are looking to make bakery quality blueberries muffins, give this recipe a try. Enjoy.

Ingredients:
4 eggs
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups sour cream
2 cups fresh blueberries

Cooking Instructions:

Step 1: Pre-heat the oven to 400 degrees. Grease 24 muffins cups or line with paper muffin liners.
Step 2: In a large bowl beat eggs and add sugar, a little at a time while beating. Continue beating and slowly pour in oil while beating. Beat until well combined. Stir in vanilla extract.
Step 3: In a separate bowl mix together flour, salt and baking soda. With a spatula or spoon stir together flour mixture with the egg mixture alternately with the sour cream. Stir until well combined. Fold in blueberries.
Step 4: Bake in the oven at 400 degrees for 20 minutes.

       

8 Responses to “Blueberry Muffins Recipe”

  1. Lawrence — August 4, 2009 @ 6:04 pm

    Great moist recipe (sour cream does it). However, I feel it needs a “crown” to finish it off. I added a bit of cinnamon crumb topping to dress up the appearance and give the muffins some boost to the total taste!

  2. Mark — August 6, 2009 @ 11:01 am

    I made these last night and am a little disappointed. They came out moist and all, but I can’t taste the blueberries. If I was blindfolded and ate these, I couldn’t tell what main ingredient is. I halfed the recipe, and sprayed then pan with Pam. Maybe this was the problem?

  3. Bobby — August 6, 2009 @ 5:16 pm

    Mark – Sorry you didn’t like the recipe. I don’t think spraying the pan with pam would have any effect on the blueberry taste.

  4. Sarah — March 21, 2010 @ 6:21 pm

    These were the best muffins I ever had. I followed the recipe exactly and they turned out great, very moist. I’ll never make another box muffin mix again!

  5. Stephanie — May 5, 2010 @ 7:11 pm

    You have saved my life. Completely. If I wasn’t already married, I’d ask you to marry me. I have tried 35 different recipes trying to capture the bakery taste and texture, with little to no avail, until…Little did I know! My favourite chef blogger has had an amazing recipe sitting here all along! THANK YOU! :D

  6. Megan — June 22, 2010 @ 3:51 am

    You are AMAZING!! These are the best Blueberry Muffins I have ever had…I just can’t get enough.

  7. Madhumita — January 15, 2011 @ 11:17 pm

    This is a perfect blueberry muffin recipe.Thanks a bunch for sharing the same.

  8. Desmond — February 5, 2011 @ 3:05 pm

    I did this for my home economics class AND I got an A

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