The best blueberry muffins

The title is no exaggeration. Once you try this recipe for blueberry muffins there won’t be any turning back. You will love them. The original recipe is from the Browneyedbaker. I converted it to grams, reduced the sugar by a bit and added some vanilla to it. They came out spectacular. My family, my coworkers, our friends, everyone that tried them was sold on them. The secret I think is the sour cream. They are perfect for morning or just a sweet snack. Let me know if you make them.

What you need:

2 cups all-purpose flour (240 gr)

1 tablespoon baking powder (14.3 gr)

½ teaspoon salt (2.5 gr)

1 egg

1 cup granulated sugar (200 gr) but I only put 150 gr

4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly ( 57 gr )

1¼ cups sour cream (288 gr)

1½ cups frozen or fresh blueberries (250 – 300 gr)

1/2 teaspoon vanilla paste or 1 vanilla bean


1. Preheat the oven to 180 degrees C. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

2. Whisk the flour, baking powder and salt in a medium bowl until combined. (dry ingredients)

3 Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and the vanilla paste and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine. (the sour cream mixture)

TIP: I use the kitchen aid and the mixture is very fluffy. I think the fluffier, the better.

3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.

4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

I find that they are better the second day once they had the time to rest.


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