Blueberry muffins

Ingredients

• 250 g (2 cups)plain flour
• 12 g (1 tablespoon)baking powder
• 3 g (½ teaspoon)salt
• 1egg
• 200 g (1 cup)granulated sugar
• 60 g (4 tablespoons)unsalted butter, melted
• 300 g (1¼ cups)full-fat sour cream or plain yoghurt
• 225 g (1½ cups)fresh or frozen blueberries (fresh were used)

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F). Grease a muffin tin or line it with paper cases.

2. 2

   Mix dry ingredients

   Put the flour, baking powder and salt in a bowl and stir them together with a fork.

3. 3

   Whisk wet ingredients

   In a large separate bowl, beat the egg by hand with a fork or whisk for about 20 seconds, until the white and yolk are combined. Add the sugar and beat for about 30 seconds, then mix in the melted butter. Add half the sour cream, beat it in, then add the remainder and mix until combined.

4. 4

   Coat the berries

   Add the blueberries to the flour mixture and gently toss them with your hands until coated.

5. 5

   Combine the mixtures

   Add the egg mixture to the flour mixture and fold with a spatula. The batter will be very thick, more like dough than a pourable mixture; stop mixing while a few traces of flour may still remain, to avoid tough muffins.

6. 6

   Fill the cases

   Use an ice-cream scoop or another lightly oiled spoon to divide the batter among the 12 paper cases.

7. 7

   Bake until golden

   Bake for about 28–30 minutes, until the muffins are golden and a skewer inserted into one comes out clean.

8. 8

   Cool the muffins

   Remove the muffins from the tin straight away, using a knife to help loosen them if needed. Leave them to cool; do not leave them in the tin, as they can become damp.

9. 9

   Serve or store

   Serve warm or at room temperature. Store in an airtight container for up to 3 days, or freeze for up to 3 months.

What are blueberry muffins?

Blueberry muffins are individual quick breads, familiar in the United States and often enjoyed for breakfast or as a snack. This version uses sour cream or full-fat yoghurt for a moist crumb and a generous amount of berries.

The method keeps the batter thick and coats the blueberries with flour before folding them in. That helps distribute the fruit through the muffins without stirring the mixture more than necessary.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 5g protein, 38g carbs, 8g fat.

Most of the carbohydrates come from the flour and sugar, while the butter and full-fat sour cream or yoghurt contribute much of the fat. The egg and dairy provide some protein. To balance the plate, serve a muffin with plain yoghurt or fresh fruit.

The ingredients that matter

Flour and leavening: Plain flour gives the muffins their structure, while baking powder helps them rise. Measure the flour carefully so the batter does not become heavier than intended.

Sour cream or yoghurt: Either option adds moisture and richness. Choose full-fat yoghurt rather than a fat-free one, as specified in the recipe.

Blueberries: Fresh berries are used in the original version, but frozen berries also work. Tossing them in the flour mixture before combining the wet and dry ingredients helps spread them through the batter.

Mix gently for a tender crumb

Wet mixture: Beat the egg until the white and yolk are blended, then mix in the sugar, melted butter and sour cream in stages. This creates an even base before the flour is added.

Final fold: The finished batter is meant to be very thick, not pourable. Fold only until the ingredients are mostly combined; a few flour traces are preferable to overmixing.

Fill the cases evenly

Portioning: An ice-cream scoop or lightly oiled spoon makes it easier to divide the stiff batter among all 12 cases. Try to give each case a similar amount so the muffins bake at roughly the same rate.

Berry placement: Fold the berries through the flour first, then combine the wet mixture with the dry. This order helps avoid crushing the fruit while mixing.

Check for doneness

Timing: Bake at 180°C for about 28–30 minutes, watching for golden tops. Oven performance and the type of berries can affect how quickly they finish.

Doneness cue: Insert a skewer into a muffin; it should come out clean. Once baked, remove the muffins from the tin promptly so they do not sit in trapped moisture.

Serving ideas

These muffins can be served warm or at room temperature, as written in the recipe. They are handy on their own for breakfast or a snack.

For a more substantial plate, pair one with plain yoghurt or a piece of fruit. The muffins are already sweet, so a simple accompaniment works well.

Recipe notes & tips

• Use full-fat sour cream or plain yoghurt, as the recipe specifies.
• Let melted butter cool slightly before mixing it into the egg.
• Toss the blueberries gently so they stay intact.
• Stop folding as soon as the batter is mostly combined.
• Use a skewer to check the muffins near the end of the baking time.
• Take the muffins out of the tin promptly after baking to prevent damp bottoms.

Variations

• Frozen berries: Add them straight from the freezer and fold them in gently.
• Sour cream: Use it for a rich, tangy crumb.
• Plain yoghurt: Choose a full-fat version as an alternative to sour cream.
• Paper cases: Line the muffin tin for easy removal.
• Warm serving: Let the muffins cool briefly, then serve while still warm.

Common mistakes to avoid

• Overmixing the batter: It can make the muffins tough; fold only until mostly combined.
• Using fat-free yoghurt: The recipe calls for full-fat yoghurt or sour cream; choose one of those for the intended richness.
• Crushing the berries: Toss them gently through the flour before adding the wet mixture.
• Leaving muffins in the tin: They can become damp; remove them straight after baking.
• Underbaking: Check that the tops are golden and a skewer comes out clean.

How to store

Keep the muffins in an airtight container for up to 3 days. They can also be frozen for up to 3 months; thaw before serving.

Frequently asked questions