Moist Blueberry Muffins
Moist Blueberry Muffins
Ingredients
For the Muffins
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 eggs, large
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 cups blueberries, fresh or frozen
- 1 tablespoon all-purpose flour, for tossing with blueberries
For the Optional Topping
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners.
⏱️ 10 min•🌡️ 425
- 2
In a large bowl, melt the unsalted butter. You can do this in the microwave in 30-second intervals until fully melted.
⏱️ 1 min
- 3
To the melted butter, add the vegetable oil, milk, sour cream, vanilla extract, and large eggs. Whisk all the wet ingredients together until well combined.
⏱️ 2 min
- 4
Add the all-purpose flour, salt, baking soda, granulated sugar, and baking powder directly into the same bowl with the wet ingredients. Gently mix with a whisk until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min
- 5
In a separate small bowl, toss the blueberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the muffins.
⏱️ 1 min
- 6
Gently fold the floured blueberries into the muffin batter using a rubber spatula until evenly distributed.
⏱️ 1 min
- 7
Using a cookie scoop or spoon, portion the batter generously into the prepared muffin liners, filling them almost to the top.
⏱️ 2 min
- 8
If desired, prepare the optional topping by combining the light brown sugar and ground cinnamon in a small bowl. Sprinkle a small amount of this mixture over the top of each muffin.
⏱️ 1 min
- 9
Bake the muffins in the preheated oven at 425°F for 5 minutes. This initial high heat helps create a good rise.
⏱️ 5 min•🌡️ 425
- 10
Reduce the oven temperature to 350°F (without opening the oven door) and continue baking for another 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
⏱️ 20 min•🌡️ 350
- 11
Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Moist Blueberry Muffins
Ingredients
For the Muffins
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 eggs, large
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1 1/2 cups blueberries, fresh or frozen
- 1 tablespoon all-purpose flour, for tossing with blueberries
For the Optional Topping
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners.
⏱️ 10 min•🌡️ 425 - 2
In a large bowl, melt the unsalted butter. You can do this in the microwave in 30-second intervals until fully melted.
⏱️ 1 min - 3
To the melted butter, add the vegetable oil, milk, sour cream, vanilla extract, and large eggs. Whisk all the wet ingredients together until well combined.
⏱️ 2 min - 4
Add the all-purpose flour, salt, baking soda, granulated sugar, and baking powder directly into the same bowl with the wet ingredients. Gently mix with a whisk until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min - 5
In a separate small bowl, toss the blueberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the muffins.
⏱️ 1 min - 6
Gently fold the floured blueberries into the muffin batter using a rubber spatula until evenly distributed.
⏱️ 1 min - 7
Using a cookie scoop or spoon, portion the batter generously into the prepared muffin liners, filling them almost to the top.
⏱️ 2 min - 8
If desired, prepare the optional topping by combining the light brown sugar and ground cinnamon in a small bowl. Sprinkle a small amount of this mixture over the top of each muffin.
⏱️ 1 min - 9
Bake the muffins in the preheated oven at 425°F for 5 minutes. This initial high heat helps create a good rise.
⏱️ 5 min•🌡️ 425 - 10
Reduce the oven temperature to 350°F (without opening the oven door) and continue baking for another 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
⏱️ 20 min•🌡️ 350 - 11
Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min