Description
These Mini Blueberry Muffins are moist, tender, and bursting with fresh blueberries. Perfect for breakfast, snacks, or brunch, this easy muffin recipe features a delightful balance of tangy sour cream and sweet vanilla, baked to golden perfection in under 35 minutes.
Ingredients
Scale
Dry Ingredients
- 1 ¾ Cup All-purpose flour
- 1 Cup Granulated sugar
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 2 tbsp Cornstarch
Wet Ingredients
- 1/4 Cup Unsalted butter, melted
- 1/4 Cup Canola oil
- 1 large Egg
- 1 tsp Vanilla extract
- 1 Cup Sour cream
Add-ins
- 1 ¾ Cup Blueberries
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cornstarch to ensure even distribution of leavening agents and salt. Set aside this dry mixture.
- Prepare Wet Ingredients: In a separate bowl, combine the melted unsalted butter, canola oil, egg, vanilla extract, and sour cream. Mix thoroughly until the mixture is smooth and uniform.
- Combine Ingredients: Gradually fold the wet ingredients into the dry ingredient bowl until the batter is approximately 75% combined. Be careful not to overmix; the batter should remain thick and somewhat lumpy.
- Add Blueberries: Gently fold in the blueberries to the batter, taking care not to break them up and avoiding overmixing to maintain the muffins’ texture and avoid discoloration of the batter.
- Fill Muffin Cups: Grease or line a mini muffin tin and fill each cup about 85% full with the batter. Optionally, you can sprinkle some granulated sugar on top for a slightly crunchy topping.
- Bake: Preheat the oven to 350°F (175°C). Bake the muffins for 15–20 minutes or until the tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 10 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins tender and fluffy.
- Use fresh or frozen blueberries; if frozen, do not thaw before mixing to prevent color bleeding.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- For added texture, sprinkle coarse sugar on top before baking.
- If preferred, substitute sour cream with Greek yogurt for a slightly tangier flavor.
