Quick, Easy And Delicious Blueberry Muffins
How to make blueberry muffins or blueberry mini loaves that are delicious, moist and tender? Try this recipe! This is a quick and easy recipe that is guaranteed to make you want to have more. What makes this recipe tasty is using sour cream instead of milk with the batter. We have experimented with different methods and ingredients – such as using vegetable oil vs butter and milk vs sour cream. Additionally, extra creamy Greek yogurt is an excellent substitute for sour cream in this recipe. This is an easy and tasty muffin recipe you’ll want to use. Quick to make and super yummy hot with your morning coffee.
We love baking these ‘muffins’ in a mini loaf pan – adding a little jazzy treat to the weekend brunch. And we hope you enjoy making the best blueberry muffins (or fun size mini loaves)!
Hot Blueberry Mini Loaves
I have to admit that letting these cool down before eating them is very difficult to resist. These are super tasty hot with a little melting butter. Yummilicious! Usually, two or three are gone within minutes while cooling on the wire rack in the kitchen.
Items Needed
- 1 ½ cups all-purpose flour
- ¾ cup sugar (plus a tablespoon to sprinkle on the top – optional)
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 4 tablespoons unsalted butter, melted and cooled somewhat
- 1 large egg
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1 cup of sour cream (or full-fat Greek yogurt)
- 1 cup frozen blueberries (I prefer to use frozen, but fresh blueberries work as well)
Steps Taken
- Heat oven to 350 F (180 C) and spray muffin or mini loaf pan with non-stick vegetable oil.
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Place the flour, salt, baking powder in a bowl and mix together.
- In a separate bowl, whisk egg and sugar and then add the melted butter. Add the sour cream (or full-fat Greek yogurt) and mix together. Now add this mixture to the flour, salt, baking powder mix and combine together. The batter consistency should be doughy, not running.
- Lastly, add the frozen blueberries and gently fold them into the batter.
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Evenly distribute the batter into the muffin pan or mini loaf pan. Sprinkle a little sugar on the top (optional).
- Bake for 25 to 30 minutes. Turn the pan around after the first 15 minutes and continue to bake for the remaining 10 minutes.
- Remove the muffins or mini loaves from the baking tin and cool on a wire rack.
Excellent Recommendations By You!
- From Nessie Shand: “I added a teaspoon of cinnamon to the recipe as my husband likes some spice. I think they would be good either way.”
- From Jenny Walker: “I was short on blueberries so I added raspberries instead. Delicious!”
