Super Moist Blueberry Muffins

Blueberry muffins will always hold a special place in my heart.  To me, they are synonymous with Saturdays because growing up, every Saturday morning my mom made blueberry muffins.  They were never to homemade kind mind you; my mom always used the boxed mix because it was so convenient.

I still remember the whole experience so fondly.  Opening up the box, using the can opener to carefully remove the lid to the small tin of blueberries, and then sprinkling the streusel envelope on top.  They were certainly delicious, but I recognize now that it was mainly because I had no understanding of what a real, from scratch blueberry muffin tasted like.

When I was engaged, I had a bridal shower where the guests were asked to bring me a recipe on a recipe card as part of their gift.  My friend Mandy brought me her family’s blueberry muffin recipe.

“Sour cream?” I asked, looking at the card, “You put sour cream in your muffins?!”

“Yes,” she said, “It is the secret to keeping them super moist.”  And boy, was she right!

Now I will never eat a prepackaged or from the box muffin again.  Why would I?  Homemade muffins are a million times better, and homemade blueberry muffins are a billion times better!

I am really excited to share this recipe for super moist blueberry muffins today.  Also, I apologize now for saying the word moist over and over again (does anyone else get the newbie jeebies from that word?), but there is no other way to describe them.  Even if you make a batch and eat some two days later, they are still moist!  In fact, they are so moist that they just melt in your mouth with all of their blueberry goodness.  They are simply divine!

So what are we waiting for?  Let’s make some super moist blueberry muffins!

First, preheat the oven to 400 degrees.  Next, in a microwave safe bowl, melt the grass-fed butter.  Set aside to cool slightly.

In another bowl, beat the eggs together.  Add to the beaten eggs, the vanilla and the sugar. Slowly add the butter and cooking oil, and continue to stir until just combined.

Combine the flour, salt, baking soda, and baking powder together in a third bowl. (Sorry that we are dirtying up so many.  Just get your kid to wash them!)

Alternate adding the dry ingredients and the sour cream to the sugar/butter mixture. Once combined, remove the blueberries from the freezer, (Your blueberries should still be frozen. I repeat, your blueberries should still be frozen!) and using a spatula, gently fold them into the batter.

Line your muffin tin with cupcake liners (I always used these), and fill each tin up 3/4 of the way.  Bake for 18 to 20 minutes or until a toothpick comes out clean.  Cool on a baking rack and then enjoy!

And there you have it!  Super moist blueberry muffins.  So what are you waiting for?  Today is a great day to bake!

Super Moist Blueberry Muffins

★★★★★ 5 from 3 reviews

• Author: Millason
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 30 1x
• Category: Breakfast
• Method: Bake

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Description

These flavorful blueberry muffins are so good and so easy to make that you’ll never go back to a prepackaged muffin again.  Plus, they melt in your mouth!  You’ve gotta try these super moist blueberry muffins today!

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Scale 1x2x3x

Ingredients

4 eggs

2 cups granulated sugar

1 stick grass fed butter, melted

1/2 cup Chosen Foods Baking Oil

1 tsp. pure vanilla extract

2 cups organic sour cream

2 cups frozen wild blueberries

4 cups all purpose flour

1 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

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Instructions

First, preheat the oven to 400 degrees.  Next, in a microwave safe bowl, melt the grass-fed butter.  Set aside to cool slightly.

In another bowl, beat the eggs together.  Add to the beaten eggs, the vanilla and the sugar. Slowly add the butter and the oil, and continue to stir until just combined.

Combine the flour, salt, baking soda, and baking powder together in a third bowl.

Alternate adding the dry ingredients and the sour cream to the sugar/butter mixture. Once combined, remove the blueberries from the freezer, (Your blueberries should still be frozen.) and using a spatula, gently fold them into the batter.

Line your muffin tin with cupcake liners, and fill each tin up 3/4 of the way.  Bake for 18 to 20 minutes or until a toothpick comes out clean.  Cool on a baking rack and then enjoy!

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Keywords: muffins, blueberry

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