Description
Delicious blueberry muffins made with fresh wild blueberries.
Ingredients
Scale
- 2 cups All-purpose flour
- 1 TBSP Baking powder
- 1/2 tsp Salt
- 1 cup White granulated sugar
- 1/4 cup Unsalted butter (melted)
- 1/4 cup Oil (canola or vegetable)
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 1/3 cup Sour cream (room temperature or greek yogurt)
- 1 cup Buttermilk (room temperature)
- 1 1/2 cups Wild frozen blueberries
- 1 TBSP All-purpose flour (for blueberries)
- Coarse sugar (for sprinkling)
Instructions
- In a medium bowl, mix the flour, baking powder, salt, and sugar. Set aside.
- In a large bowl, whisk together the melted butter, oil, vanilla, eggs, sour cream, and buttermilk. Add in the dry ingredients and mix with a baking rubber spatula until almost combined.
- In a separate small bowl, mix the frozen wild blueberries and flour together. Pour into the batter and gently mix it in.
- Let the batter rest for 15 minutes to help with rising. Preheat the oven to 425℉. Line two 12 cup muffin pans (or one at a time) with 6 muffin liners, spaced evenly for a higher rise.
- Use a large cookie scoop to fill each liner all the way to the top with batter and sprinkle coarse sugar on top.
- Bake for 5 minutes at 425℉. Then, lower the oven to 350℉ and bake for 10-13 minutes until a toothpick inserted comes out clean.
- Let the muffins sit in the hot pans for 10 minutes before transferring to a cooling rack.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- For best results, do not overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg