Double Blueberry Muffins

Loaded with not one, but two bursts of luscious blueberry flavor, these Double Blueberry Muffins are a dreamy breakfast treat or snack you can whip up in just 15 minutes of prep time! Featuring a tender, moist crumb thanks to a delightful blend of sour cream and melted butter, these muffins combine the juiciness of fresh blueberries with the chewy sweetness of dried blueberries for an irresistible texture contrast. A sprinkle of turbinado sugar on top adds a gorgeous crunch and golden finish to every bite. Perfectly portable and packed with fruity goodness, these muffins are a crowd-pleaser for brunch spreads, afternoon tea, or a grab-and-go morning treat. Experience the ultimate in blueberry bliss with this easy homemade recipe!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter
• 0.5 cup milk
• 0.25 cup sour cream
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries
• 0.5 cup dried blueberries
• 2 tablespoons turbinado sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin generously.

Step 2

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

Step 3

In a small saucepan, melt the butter over low heat, then let it cool slightly.

Step 4

In a medium bowl, combine the cooled melted butter, milk, sour cream, eggs, and vanilla extract. Whisk until smooth.

Step 5

Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the mixture together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.

Step 6

Add the fresh and dried blueberries to the batter, reserving a few fresh blueberries for topping if desired. Gently fold them in just until evenly distributed.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If set aside, place the reserved fresh blueberries on top of the muffins for a decorative touch.

Step 8

Sprinkle the tops of the muffins with turbinado sugar if using. This will add a delightful crunch to the muffin tops.

Step 9

Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely or enjoy them warm.

Nutrition Facts

Serving size	(955.3g)

Amount per serving	% Daily Value*
Calories	2511.5

Total Fat 75.5g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 535.7mg	0%
Sodium 2317.5mg	0%
Total Carbohydrate 428.8g	0%
Dietary Fiber 12.1g	0%
Total Sugars 229.5g
Protein 44.2g	0%

Vitamin D 133.7IU	0%
Calcium 338.6mg	0%
Iron 13.9mg	0%
Potassium 713.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 6.9%

Carbs: 66.7%