Wild Blueberry Muffins

Bursting with the vibrant flavor of nature, these Wild Blueberry Muffins are the perfect blend of sweet and tangy, featuring juicy wild blueberries nestled in a moist, tender crumb. Made with a rich combination of sour cream, melted butter, and vanilla extract, these muffins deliver a bakery-quality texture that’s irresistibly fluffy. Whether you use fresh or frozen blueberries, this recipe includes a clever tip to keep the berries from sinking, ensuring that each bite is a treat. Ready in under 40 minutes, these homemade muffins are ideal for breakfast, brunch, or an anytime snack. Serve them warm to enjoy the full depth of their buttery, fruity goodness!

Nutriscore Rating: 56/100

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
• 0.5 cup sour cream
• 2 pieces large eggs
• 2 teaspoons vanilla extract
• 1.5 cups wild blueberries (fresh or frozen)
• 1 tablespoon all-purpose flour (for coating blueberries if using frozen)

Directions

Step 1

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

Step 2

In a large mixing bowl, whisk together the 2 cups of all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Step 3

In a small saucepan or microwave-safe bowl, melt the butter and allow it to cool slightly.

Step 4

In a separate mixing bowl, combine the melted butter, milk, sour cream, eggs, and vanilla extract. Whisk until smooth and well blended.

Step 5

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

Step 6

If you are using frozen blueberries, toss them with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins during baking.

Step 7

Gently fold the wild blueberries into the batter, being careful not to crush them.

Step 8

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 9

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

Step 10

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve warm or at room temperature. Enjoy your homemade wild blueberry muffins!

Nutrition Facts

Serving size	(1111.1g)

Amount per serving	% Daily Value*
Calories	2518.0

Total Fat 86.9g	0%
Saturated Fat 48.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 564.5mg	0%
Sodium 2358.3mg	0%
Total Carbohydrate 403.2g	0%
Dietary Fiber 13.9g	0%
Total Sugars 194.0g
Protein 48.0g	0%

Vitamin D 133.7IU	0%
Calcium 426.4mg	0%
Iron 14.1mg	0%
Potassium 854.6mg	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: 30.2%

Protein: 7.4%

Carbs: 62.3%