Best Blueberry Muffins

So I learned something new on this recipe. My muffins always had a bluish/purply tint to them. Not sure where Wyatt picked this up, but if you toss the blueberries in flour first, it acts as a seal. No more purple muffins! #mindblown.

Best Blueberry Muffins

Makes 16


  • 1 cup white sugar
  • 1/2 butter, softened
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 cup sour cream
  • 3/4 cups of milk
  • 1 tablespoon grated lemon zest
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups fresh, rinsed blueberries


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Line muffin tins with paper liners, or butter to keep the muffins from sticking.
  3. Beat butter and sugar in a large bowl until light and fluffy.
  4. Stir in eggs until mixed well.
  5. Add vegetable oil, stir to combine.
  6. Whisk sour cream,milk,and lemon zest into butter mixture until smooth.
  7. In a separate bowl, combine blueberries and 1/2 cup of flour.
  8. In a separate bowl, whisk remaining flour, baking powder, baking soda, and salt.
  9. Stir half of the flour mixture into the butter mixture until combined.
  10. Add the rest of the flour mixture until combined.
  11. Add blueberries into the batter, gently folding together until combined.
  12. Spoon mixture into prepared muffin liners. Batter will be thick.
  13. Place muffins in preheated oven and cook for 30 minutes.


This entry was posted in Recipes.