Big Blueberry Busting Muffins

Bursting with juicy blueberries in every bite, these Big Blueberry Busting Muffins are the ultimate homemade treat for breakfast or brunch. Featuring a soft, tender crumb thanks to a delightful blend of sour cream and melted butter, these muffins are packed with 1.5 cups of fresh, plump blueberries coated in flour to prevent sinking. A sprinkle of turbinado sugar on top adds a bakery-style crunch, making them as beautiful as they are delicious. Ready in just 35 minutes and perfect for 12 generous servings, these muffins come together effortlessly with simple pantry staples and a quick mix-and-fold technique. Whether served warm from the oven or cooled to room temperature, they're guaranteed to become a family favorite. Bake up a batch of these classic, flavor-packed blueberry muffins today!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cups granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.5 cups unsalted butter, melted
• 0.5 cups milk
• 0.5 cups sour cream
• 2 units large eggs
• 2 teaspoons vanilla extract
• 1.5 cups fresh blueberries
• 1 tablespoons all-purpose flour (for coating blueberries)
• 2 tablespoons turbinado sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it with non-stick spray.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Step 3

In a medium bowl, whisk together the melted butter, milk, sour cream, eggs, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter will be slightly lumpy.

Step 5

In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent them from sinking to the bottom of the muffins.

Step 6

Gently fold the coated blueberries into the batter with a spatula, being careful not to crush them.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. For a bakery-style finish, sprinkle the tops with turbinado sugar (optional).

Step 8

Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 9

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Serve and enjoy these Big Blueberry Busting Muffins warm or at room temperature!

Nutrition Facts

Serving size	961.9 grams (961.9g)

Amount per serving	% Daily Value*
Calories	2431

Total Fat 134.80g	173%
Saturated Fat 81.10g	406%
Polyunsaturated Fat 0.10g
Cholesterol 699mg	233%
Sodium 1459mg	63%
Total Carbohydrate 262.70g	96%
Dietary Fiber 12.10g	43%
Total Sugars 63.00g
Protein 48.00g	96%

Vitamin D 134IU	669%
Calcium 435mg	33%
Iron 14mg	78%
Potassium 808mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 7.8%

Carbs: 42.8%