Karol Smith
Moist and Insanely Buttery Blueberry Muffins: A Delightful Breakfast Treat
These Moist and Insanely Buttery Blueberry Muffins are a perfect way to start your day! Bursting with fresh blueberries, these muffins are incredibly tender and packed with flavor. They are simple to make but deliver bakery-quality results that will impress anyone. Pair them with a cup of coffee or tea, and you have a breakfast or snack that hits all the right notes.
Ingredients:
– 1/2 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1 cup sour cream
– 1 teaspoon vanilla extract
– 1 3/4 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 1/2 cups fresh or frozen blueberries
– Additional sugar for sprinkling on top (optional)
Instructions:
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.
2. In a large bowl, combine the melted butter and sugar. Mix until well blended.
3. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to over-mix.
6. Gently fold in the blueberries.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. If desired, sprinkle a little sugar on top of each muffin for a sweet, crispy topping.
9. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these delightful muffins warm from the oven or at room temperature. They’re so good; you might want to make a double batch!
