1/2 cup sour cream or plain Greek yogurt, room temp
1/2 cup milk, room temp
2 cups flour
2 tsps baking powder
1/2 tsp cinnamon
1/2 tsp salt (omit if using salted butter)
1 cup fresh or frozen blueberries
Instructions
Preheat oven to 425 degrees. Line a muffin pan with cupcake
liners or spray with nonstick spray.
Using a mixer, cream together the butter and sugar for 4-5
minutes or until light and fluffy. Add the eggs and vanilla extract
one at a time, mixing well after each addition. Mix in the sour
cream and milk.
In a mixing bowl, whisk together the flour, baking powder,
cinnamon, and salt. Add the dry ingredients to the wet ingredients
and mix until well combined. Gently fold in the blueberries.
Evenly distribute the batter between all 12 muffins. Bake at 425
degrees for 5 minutes, then without opening the oven reduce the
heat to 375 and continue baking for 15-18 minutes. Remove from
the oven and allow to cool in the pan for 2-3 minutes and then
transfer to a wire rack to cool.
Originally Submitted
12/18/2022
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