GRAMMY’S ULTIMATE BLUEBERRY MUFFINS are a sweet start to any day!! The addition of sour cream brings out the moistness and the fresh blueberries add just the right amount of sweetness to every bite! I made these for my grand kiddos this past weekend and they all gave them a big “thumbs up”, which is the ultimate stamp of approval, right?! 😃👌🏼haha. Although I opted out of the streusel topping this time, I’ve included the streusel in my recipe below if you desire a more “bakery style” muffin with a hint of extra sweetness on top! Either way, this muffin is sure to please! Check out GRAMMY’S ULTIMATE BLUEBERRY MUFFINS below….ENJOY!
GRAMMY'S ULTIMATE BLUEBERRY MUFFINS
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1 cup sour cream
- 1 1/2 cup fresh blueberries
FOR CRUMB TOPPING (OPTIONAL)
- 2/3 cup all-purpose flour
- 1/2 cup white sugar
- 1/8 tsp salt
- 4 Tbsp butter, melted
Instructions
- Preheat oven to 375*. Line your muffin tin with paper liners or spray each cup with cooking spray
- In a medium mixing bowl, stir together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, whisk the egg for a minute or two and then gradually add in the sugar, whisking continuously.
- Add in the vanilla, sour cream, and vegetable oil until combined
- Gradually add in the flour mixture, mixing until well combined.
- Gently fold in the blueberries until evenly combined.
- Scoop the batter into the prepared muffin tin, filling each cup nearly full.
- OPTION #1: In a small mixing bowl, combine the topping ingredients and sprinkle on top of each muffin.OPTION #2: Sprinkle with turbinado sugar
- Bake at 375* for 20-25 minutes or until toothpick inserted in centers come out clean.
- Cool in pan for 5 minutes before transferring to a wire rack to cool completely. ENJOY!
