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+ servings

Blueberry Muffins

These blueberry muffins are literally blue and have a definite blueberry flavor that will have everyone wanting more.
0 from 0 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breads and Muffins
Cuisine Muffins
Servings 12 muffins


  • 2 1/2 cups all-purpose flour plus 1 tbsp for dusting
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Salt
  • 1 stick butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups sour cream
  • 1 tsp pure vanilla extract
  • 1/2 cup freeze-dried blueberries
  • 1 1/2 cups fresh blueberries


  • Preheat your oven to 400 F. Prepare your muffin pan: line each well with a muffin liner or grease the inside of the muffin wells.
  • Place the blueberries in a small bowl and coat with the 1 tbsp all-purpose flour. Toss gently to coat.
  • Prepare the freeze-dried blueberries. Place the dried berries into a food processor and pulse until a fine powder forms. Set aside.
  • In a medium sized mixing bowl, whisk together the remaining flour, baking soda, baking powder and salt.
  • In a large bowl, whisk the sour cream, sugar, freeze-dried blueberry powder, eggs, milk, melted butter, and vanilla extract. Whisk together until a smooth mixture forms.
  • Add the blended dry ingredients into the wet mixture a third at a time until just incorporated. It is important not to overmix. Fold the fresh blueberries into the batter.
  • Scoop the batter into the prepared muffin tin, filling each liner almost to the top. (There will be extra batter, so you may need to start another tray.
  • Place the muffins into the preheated oven. Bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Allow muffins to cool before eating.


This recipe is an adaptation of a blueberry muffin recipe from Simply Recipes.
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