Blueberry Muffins

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

  • 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
  1. Line muffin tins with cupcake liners.
  2. 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.
  3. Preheat the oven to 375° F.
  4. 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.
  5. Add 1 cup sour cream, 1/2 cup vegetable oil, and 1 tsp vanilla extract, then mix on a low speed until just combined.
  6. In a medium bowl, whisk together 2 cups all purpose flour, 1 tsp baking powder, and 1/4 tsp baking soda.
  7. 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!).
  8. In a gallon-size Ziplock bag, toss towel-dried 12 oz blueberries with 2 tsp all purpose flour.
  9. Gently upend coated 12 oz blueberries into batter. Don’t discard your bag!
  10. Using a rubber spatula, gently fold blueberries into batter until just combined.
  11. 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.
  12. Pipe batter equally into cupcake cups, filling each about 3/4 of the way.
  13. Bake for 30 mins on the middle rack, until muffin tops are golden and a toothpick inserted into the center comes out clean.
  14. 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 
% Daily Value*
Total Fat 11.3g14%
Saturated Fat 3.7g18%
Cholesterol 32mg11%
Sodium 102mg4%
Total Carbohydrate 22.5g8%
Dietary Fiber 0.7g3%
Total Sugars 15.7g 
Protein 2.2g 
Vitamin D 2mcg12%
Calcium 37mg3%
Iron 1mg4%
Potassium 89mg2%
*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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