Blueberry season is a hallmark part of summer. For us here in Michigan it means we are about halfway through summer and fall is quickly approaching. This year’s weather was really hot and dry so the berries didn’t turn as early as previous years did. That made picking a little bit harder too, not that we minded that. Between my parents, my husband, and myself we picked clean two full rows at the orchard. We each got around 17lbs so around 34lbs total. We all love to just grab handfuls of berries and eat them throughout the day. I’d say at least half of the berries are eaten just plain, but we also love to bake with them. One of the most classic things to make is this quick blueberry muffin recipe!
The Original Recipe
This recipe was passed on to me as part of my grandma’s recipes when she passed away. Unfortunately, I have no way to know where it came from or who deserves credit for this one. The recipe does say Deb K. but I have no idea who that is. Sorry Deb!
I love this recipe because it’s just so quick and easy. Plus, the sour cream that is in them add a little bit more protein. If you’ve been around awhile, I always try to make recipes a tiny bit healthier than when I find them. There are, obviously, a lot of blueberry muffin recipes out there but this one packed a little bit more heaviness, which I like. It’s not a fancy blueberry muffin but it is easy to make. A perfect one for if you have kids around!
Blueberry Muffin Recipe Ingredients
- ½ cup margarine
- 1 ¼ cup sugar
- 2 eggs
- 1 cup commercial sour cream
- 1 tsp vanilla
- 2 cups sifted all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup blueberries
Cream margarine and sugar. Add eggs and beat until smooth. Mix in sour cream and vanilla. Combine dry ingredients and stir into the creamed mixture. Fold in blueberries. Spoon into muffin tins that have been lined with crinkle cups or greased and floured, filling ½ full. Bake in a preheated oven (400) for approximately 25 to 30 minutes. Makes 2 dozen.
Dust with confectioners sugar when baked or before serving warm.
Here we go, time to learn how Bri does it!
First of all, if you see sour cream in a recipe there is a good chance I’m going to switch it to greek yogurt. Greek yogurt has a little more protein than sour cream and I tend to have it on hand more often. I promise plain greek yogurt is basically the same thing and won’t change the flavor.
Second, I use butter, not margarine. None of that artificial stuff in my house! You could honestly replace this with coconut, olive, or avocado oil too. This is one of those ingredients that you can swap with whatever makes you feel most comfortable.
Third, there is no way I’m only using a ½ cup of blueberries. Be generous with those things! We don’t usually need two dozen muffins so when I halve the recipe I use the same amount of blueberries. I like to fold them into the batter and also sprinkle some on the top of the muffins too! I would make sure that you do only fold them into the batter though. If you mix them with a beater your muffins will still taste delicious but might not look as pretty. Plus, there is nothing better than biting into a muffin and being able to taste the actual berry too. The beaters will mush them all up and the experience isn’t nearly as great.
Fourth, as we can expect, the sugar level. To me, that seems like a lot of sugar, especially since the berries are already pretty sweet. If I halve the recipe I only put ½ cup of sugar in it. If I’m making the full two dozen I’ll stick to just 1 cup of sugar. I’m not cutting out a ton but it’s still a small reduction that makes me feel a little better.
In Summary: Blueberry Muffins
I genuinely don’t think that you’ll be able to find a more classic recipe. Okay, maybe blueberry pancakes but those don’t really need a recipe. That’s definitely another favorite way to use up blueberries though. Is it just me or does breakfast and blueberries go well together? I’m starting to see a pattern! I do like blueberries for dessert too, though. Heck, I like my blueberries for every meal!
What is your favorite muffin flavor? I love blueberry but I think if I had to pick one it would definitely be lemon poppyseed even though I still haven’t tried my hand at making any yet.
Blueberry Muffin Recipe
- 1/2 cup butter melted
- 1 1/4 cup sugar
- 2 eggs
- 1 cup sour cream or greek yogurt
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup blueberries
- Preheat oven to 400.
- Cream margarine and sugar.
- Add eggs and beat until smooth.
- Mix in sour cream and vanilla.
- Combine dry ingredients in separate bowl.
- Stir dry ingredients into creamed mixture.
- Fold in blueberries.
- Spoon into muffin tins that have been lined with crinkle cups or greased and floured. Filling 1/2 full.
- Bake for 25-30 minutes.
- Dust with confectioners sugar when baked or before serving warm.