When we first saw this blueberry muffin recipe we thought everything was wrong. There was too much sour cream, the temperature was too high and there was too much batter. Boy, we have never been happier to be wrong. This is an amazing blueberry muffin – bakery quality. It’s tender and moist with blueberries in every bite. Use all the batter when filling the cupcake tins and you’ll have the perfect muffin top once baked. The sugary topping is the perfect finishing touch. These are delicious!
Ingredients
- 4 eggs
- 2 cups white sugar, plus extra for topping
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 cups spooned and leveled flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups sour cream
- 2 – 3 cups fresh blueberries
How To Make ultimate blueberry muffins
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Step 1Preheat the oven to 400 degrees F. Prepare muffin tins by greasing and flouring or lining them with paper cups. Beat the eggs in a large bowl with a mixer for 2 minutes. Gradually add 2 cups sugar until well combined.
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Step 2Slowly add the oil while continuing to beat until well combined.
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Step 3Add the vanilla extract.
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Step 4In a separate bowl, combine the flour, salt, and baking soda.
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Step 5Mix 1/3 of the flour mixture to the egg mixture. Fold in half the sour cream. Repeat this process, ending with the final amount of flour mixture. Combine well, but not excessively.
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Step 6Gently fold in the blueberries.
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Step 7Pour the batter into the prepared muffin tins, filling them to level.
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Step 8Sprinkle liberally with the remaining sugar.
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Step 9Bake for 20-25 minutes until the muffins are nicely browned and spring back when touched.
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