Perfect for breakfast w/ cheesy scrambled eggs and maple sausage!
Initially made these for *breakfast for dinner* and continued to enjoy the muffins as breakfast, snack, and dessert – just for the next 2 days (and they only lasted that long as my kid wasn’t home half that time!).
These are super juicy w/ big berries and awesomely fluffy! 
TIPS: To make this recipe Keto or LowCarb, sub the all-purpose flour out for coconut flour (1/2 cup for batter + 1/2 tsp for coating blueberries) and it’s about the sugar for one cup of Keto-friendly granulated sweetener. You can sub out the vegetable oil for coconut oil – if you use unrefined you’ll get the benefit of a *coconutty* flavor in your muffins. Or sub out 1/2 of the all-purpose for wheat flour to increase your whole grains consumption (makes a denser muffin which I actually prefer)!
Blueberry Muffins Recipe
Ingredients
- 2 cups + 2 tsp all-purpose flour, divided (2 cups for batter, 2 tsp for coating blueberries)
- 12 oz fresh blueberries
- 2 large eggs, room temperature
- 1 cup full-fat sour cream
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp freshly ground sea salt
- 1/4 tsp baking soda
Directions
- Line muffin tins with cupcake liners.
- Rinse and drain 12 oz blueberries, then pat dry w/ paper towels. I gently spread on doubled-up paper towels then use more towels to pat.
- Preheat the oven to 375° F.
- In a large bowl, beat together 2 room temp eggs, 1 cup sugar, and 1/2 tsp salt on high speed for about 4 mins, until color of mixture has significantly lightened.
- Add 1 cup sour cream, 1/2 cup vegetable oil, and 1 tsp vanilla extract, then mix on a low speed until just combined.
- In a medium bowl, whisk together 2 cups all purpose flour, 1 tsp baking powder, and 1/4 tsp baking soda.
- Add flour mixture to egg mixture, 1/3 at a time, beating on a low speed with each addition, until just combined. DO NOT OVERBEAT (you’ll lose the fluffiness!).
- In a gallon-size Ziplock bag, toss towel-dried 12 oz blueberries with 2 tsp all purpose flour.
- Gently upend coated 12 oz blueberries into batter. Don’t discard your bag!
- Using a rubber spatula, gently fold blueberries into batter until just combined.
- Transfer batter into the Ziplock bag then make a diagonal cut across one of the bottom corners. You’re essentially creating a low-key piping bag. Make sure the hole is large enough to allow passage of a few blueberries at a time or they’ll get squished in this process.
- Pipe batter equally into cupcake cups, filling each about 3/4 of the way.
- Bake for 30 mins on the middle rack, until muffin tops are golden and a toothpick inserted into the center comes out clean.
- Once removed from the oven, allow to cool in tins for 5 mins, then transfer muffins onto a wire rack to fully cool before serving.
| Nutrition Facts | |
|---|---|
| Serving size: 1 Muffin | |
| Servings: 15 | |
| Amount per serving | |
| Calories | 195 |
| % Daily Value* | |
| Total Fat 11.3g | 14% |
| Saturated Fat 3.7g | 18% |
| Cholesterol 32mg | 11% |
| Sodium 102mg | 4% |
| Total Carbohydrate 22.5g | 8% |
| Dietary Fiber 0.7g | 3% |
| Total Sugars 15.7g | |
| Protein 2.2g | |
| Vitamin D 2mcg | 12% |
| Calcium 37mg | 3% |
| Iron 1mg | 4% |
| Potassium 89mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
#LactoOvoVeg #LowSodium
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