I can’t believe that I have not posted blueberry muffins on here. I love blueberry muffins and think everyone should have one good basic recipe; this one is a great basic blueberry muffins recipe.
As I started writing this I realized that I have not posted here for a week, time just flies. I have no idea where this week went. I was so busy with trying to get my yard organized for summer, my regular work, putting together midsummer celebrations, and life in general, that I had no time to post. But during the week I did make blueberry muffins with ricotta. This recipe you can use sour cream, yogurt or ricotta for your muffins and they turn out great with any of the variations. Even during busy times I somehow always have time for cooking.
I hope everyone had a great midsummer weekend.
Blueberry Muffins
Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 egg
1/2 tsp grated lemon zest
1 cup granulated sugar
4 tbsp (2 ounces) unsalted butter, melted and cooled slightly
1¼ cups sour cream, plain yogurt or ricotta
1½ cups fresh blueberries
Directions:
Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
Whisk the flour, baking powder and salt in a medium bowl untill combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream/yogurt or ricotta in 2 additions, whisking just to combine, and then add the lemon zest.
Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream, yogurt or ricotta mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.
Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.
Adapted from: Brown Eyed Baker
One Year Ago: Chocolate Pavlovas and Chocolate Mascarpone Mousse
kankana says
June 27, 2011 at 9:13 pmI haven’t met anyone who doesn’t like muffins with blueberries. They are my fav for sure 🙂 These look lovely.
Maris(In Good Taste) says
June 28, 2011 at 12:44 amSo beautiful. Wish I could reach in and grab it!
Katarina says
June 28, 2011 at 3:15 amLovely muffins! I like the combination of blueberries and lemon!
Sylvie @ Gourmande in the Kitchen says
June 28, 2011 at 3:42 amLove the tops on those, you’re right having a good blueberry muffin recipe like this on hand is always a good idea.
Heather (Heather's Dish) says
June 28, 2011 at 3:47 amthese are so beautiful! i like adding a little pat of butter on the top of mine…but just plain is perfect too 🙂
Faith says
June 28, 2011 at 6:47 amI love berries muffins and those look so cute and delicious. I bet they tasted great.
Splendid Willow says
June 28, 2011 at 7:02 amNo need to look for another recipe. This is the one! And we will be trying it today!!!
Warm hugs to you,
Mon
Nami @ Just One Cookbook says
June 28, 2011 at 2:07 pmYou always make baked goods more appealing. Whenever I find several muffins, blueberry is always my first choice. Yours look much much better than what I normally eat. Delicious!
carolinaheartstrings says
June 28, 2011 at 4:30 pmI just bought 3 pints of blueberries This is the recipe for me! Thanks for sharing.
Chryzel@eyelashgrowthinfo.com says
June 28, 2011 at 7:06 pmBeautiful muffins! I love muffins! I’m so excited to try your blueberry muffins recipe! This is a great munch for the 4th of July!
Shelby says
June 29, 2011 at 1:35 amThat photo just bursting with blueberries makes me just want to reach right in and grab it! Yum!
La Phemme Phoodie says
June 29, 2011 at 5:33 amLooks like the muffin is bursting with blueberries. So tempting. Blueberries are coming into season in this area. This recipe looks like a great way to put the blueberries to good use.
cookingrookie says
June 29, 2011 at 5:36 amYum, I love the photo with the black plate, so many muffins at once 🙂
Krista {Budget Gourmet Mom} says
June 29, 2011 at 7:59 amWow! My kids absolutely love blueberry muffins but I have not found a recipe that I really love. I can’t wait to try yours!
Cookin' Canuck says
June 29, 2011 at 1:31 pmIt looks as though these are packed with blueberries. I’m sure they taste fantastic!
sippitysup says
June 29, 2011 at 1:36 pmThat’s a blueberry mouthful! GREG
Roxana GreenGirl says
June 29, 2011 at 7:32 pmthese muffins are full of blueberries. I love them!
I’ve tried adding yogurt and sour cream to muffin batter but don’t recall adding ricotta. Thanks for the idea!
Nicole @ itsfeedingtimeatthezoo says
June 30, 2011 at 2:06 amI really like the idea of the ricotta. I love ricotta in baking, it’s so delicious.
Eliana says
June 30, 2011 at 7:36 amThis is blueberry perfecttion! Wish I had had one of these for breakfast this morning instead of my boring cereal.
Sasha @ The Procrastobaker says
June 30, 2011 at 11:24 ammmm these look so jammed with berries i bet each mouthful is down right delicious 🙂 you have caused me to have a major blueberry muffin craving right now!
Elizabeth@theticketsite.net says
June 30, 2011 at 11:56 pmIt looks very delicious! Muffin with full of blueberries! Yummy! Thank you for this great recipe. 🙂
Avanika (Yumsilicious Bakes) says
July 1, 2011 at 10:11 pmThese muffins look amazing, Ewa. I love blueberry muffins 🙂
Kelly says
July 2, 2011 at 6:46 amThose muffins look yummier than any blueberry muffins I have ever seen! Hope mine come out 1/2 as good!
Keisha@marshalfirth.com says
July 4, 2011 at 1:28 amWow this looks very delicious! Perfect for this 4th of July celebration. Happy 4th of July everyone! Have a great day!
Rachel says
July 10, 2011 at 8:45 pmThese look AMAZING!
tasteofbeirut says
August 15, 2011 at 4:44 amJust thinking about these! Yours look so moist and chockful of blueberries! I was reading a pastry book by the former chef at the White house, and he says he beats the egg whites separately for these.
Erika says
September 3, 2011 at 10:26 pmThese honestly look amazing!! I might just have to try ’em out.
Also, I wanted to let you know that I featured you on my blog, Blogs to Know (www.blogstoknow.blogspot.com). If you want me to delete it, I’d be more than happy to!
Fannie Carter says
December 11, 2011 at 8:58 pmI love this post so much!!I have found it very helpful…Thanks a lot for letting us know about it… Beautiful muffins! Delicious!
Dolores Arnold says
December 11, 2011 at 8:59 pmI can’t wait to try yours! Just thinking about these!
Amelia says
January 7, 2012 at 12:05 pmHi there!
I tried this recipe, and I’m so pleased with the result!
Julie says
March 3, 2012 at 9:39 amHi Deelishhh! Just made these muffins this morning and they were SO, SO good! As scrumptious as they look. Looking forward to trying more of your recipes.
-a new fan in Ottawa, ON
Nat says
May 5, 2012 at 10:05 pmNice recipe 🙂 I love blueberry muffins… Such a great snack.
Here’s another recipe you might like.
http://www.wascene.com/food-drink/recipes/blueberry-muffin-recipe/
Thanks for sharing.
Nat
Christie Patton says
March 9, 2013 at 7:32 pmthese muffins are full of blueberries. Wish I could reach in and grab it! If you want me to delete it, I’d be more than happy to! mmm these look so jammed with berries i bet each mouthful is down right delicious you have caused me to have a major blueberry muffin craving right now!
KT says
May 4, 2013 at 12:09 pmJust made these and they are really good. I used frozen blueberries and baked them in mini-muffin tins. I would give this recipe 5 stars! Thanks for sharing!
Delishhh replied: — May 5th, 2013 @ 12:59 pm
KT – Thank you so much for the feedback, always love to hear back from my readers!
Liz says
October 7, 2013 at 7:12 amNice recipe. Thank you.
dj says
June 11, 2014 at 4:59 ammaking these now-my muffin pan is medium size,so I will have way more than 12 muffins. I kept noshing the raw dough, and it is so very good!
Bridget T Napier says
June 11, 2019 at 10:54 amHi Ewa! Can I use coconut cream in place of sour cream??
Carrots and Spice replied: — June 11th, 2019 @ 1:08 pm
I would think it would be ok, but i haven’t tried it. If you do please let me know how it turns out.