This Blueberry Muffin recipe is simple to make, moist, and budget-friendly compared to store-bought options. This recipe is an easy and delicious way to enjoy homemade muffins using basic pantry staples.
Try my Bagel Recipe, Overnight Oatmeal, Egg Cups, or Belgian Waffles for a more straightforward breakfast recipe.
Easy Blueberry Muffin Recipe
I love muffins, especially when they include blueberries and lemon. While I could buy them at the store—Costco, for example—making them at home is more cost-effective. I even used my homemade yogurt to replace the sour cream and other everyday pantry staples as ingredients. This recipe is straightforward: Mix the ingredients and bake!
Why Make This Blueberry Muffin Recipe?
- Cost-Effective – More affordable than store-bought muffins, especially compared to places like Costco.
- Easy to Make – A simple mix-and-bake recipe with common pantry ingredients.
- Fresh and Flavorful – Bursting with blueberries and a hint of lemon for a bright, delicious taste.
- Customizable—You can tweak the ingredients to your preference, such as adding a streusel topping or using Greek yogurt instead of sour cream.
Ingredients and Their Roles
- Unsalted butter – Adds richness, moisture, and flavor.
- Granulated sugar – Provides sweetness and helps create a tender texture.
- Eggs – Bind ingredients together, contributing to structure and moisture.
- All-purpose flour – This forms the base, providing structure and texture.
- Baking soda – Reacts with sour cream for a light, airy texture.
- Salt – Enhances flavor and balances sweetness.
- Sour cream adds moisture, richness, and a slight tanginess while keeping the muffins tender.
- Fresh or frozen blueberries – They provide bursts of sweetness and
How Do You Make Blueberry Muffins
This recipe is easy to follow. Mixing the ingredients is pretty much all you have to do. Below are the complete instructions on how to make it.
Mix the Dry Ingredients
- Add the flour, baking soda, and salt to the bowl and mix using a wire whisk. Set it aside.
Combine the Wet Ingredients
- Put the sugar and eggs in the bowl and mix until pale in color. Add the melted butter and blend until smooth. Add the rest of the sour cream, lemon zest, and lemon juice. Mix until incorporated.
- Add the dry ingredients and blend them with a spatula. Add the blueberries and incorporate them into the rest of the ingredients.
Bake the Muffins
- Preheat the oven to 350 F. Spray the muffin pan with nonstick oil and fill it about half-full with the batter.
How to Store Blueberry Muffins
- At Room Temperature (1-2 Days) – Store in an airtight container lined with paper towels to absorb moisture.
- Store in an airtight container in the Refrigerator (Up to 1 Week). Warm in the microwave for 10-15 seconds before eating.
- In the Freezer (up to 3 Months): Wrap muffins individually in plastic wrap or store them in a freezer-safe bag. To thaw, leave room temperature for 30 minutes or microwave for 20-30 seconds.
- Would you like any variations, such as adding a streusel topping?
Easy Blueberry Muffin Recipe
Ingredients
Ingredients
- 1 cup Fresh Blueberries
- 2 cups All-purpose flour plus two tbsp to coat the blueberries
- 1/4 tsp Baking Soda
- 1/4 tsp salt
Dry Ingredients
- 1 1/2 cups White Granulated Sugar
- 1/2 cup Unsalted Butter, melted
- 2 large eggs
- 1/2 cup Whole Milk
- 1/4 cup Sour cream
- 2 tbsp Lemon Juice
- 1 tbps Lemon Zest
Icing Ingredients
- 1 cup Powdered Sugar
- 1 tbsp Lemon Juice
Instructions
- Preheat oven to 350 F. Spray the pan with non-stick oil.
- Add two tablespoons flour to the blueberries and mix gently to coat.
Mix the Dry Ingredients
- Mix the flour, salt, and baking soda using a wire whisk. Set it aside
Prepare the wet Ingredients
- Add the lemon to the milk and let it sit until it is curdled. Set it aside.
- Add the sugar and eggs to the mixing bowl and mix them until they turn pale in color. Add the melted butter and mix until smooth. .Add the sour cream, milk mixture, and the lemon zest. Mix until the ingredients are incorporated.
- Add the flour mixture. Use a spatula to mix this batter so as not to overmix. Add the blueberries and mix gently to incorporate them into the batter. Do not overmix. as doing so will crush the blueberries
- Transfer to the prepared pan and bake at 350 F for twelve minutes. In ten minutes, start checking the cake using the toothpick method. Let the muffins cool down and top it with the prepared icing.
Make the icing
- Mix the powdered sugar and the lemon juice. Mix until smooth.
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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