Blueberry Muffins

Blueberry Muffins

Servings 12 Muffins
Author Cakewalk Kitchen


  • 3 cups - all purpose flour
  • 1 tablespoon - baking powder
  • 1/2 teaspoon - baking soda
  • 1/2 teaspoon - salt
  • 10 tablespoons - unsalted butter softened
  • 1 cup - granulated sugar
  • 2 large eggs
  • 1 teaspoon - vanilla
  • 1-1/2 cups - sour cream
  • 2 cups fresh blueberries
  • 1/4 cup - tabinado sugar for sprinkling optional


Preheat the oven to 375 F.

  1. Line a 12 cup muffin pan with paper liners and lightly butter the spaces in-between. This will make it easier to remove the muffins once they are baked.
  2. In a bowl, sift together the flour, baking powder, and the salt. Set aside.
  3. Cream together the butter and sugar until light and fluffy, using the paddle attachment of an electric mixer at medium speed, scraping down the bowl as needed. About 3 to 4 minutes.
  4. Beat in the eggs, one at a time with mixer until mixed well. Add in the vanilla and mix well until blended.
  5. With the mixer on low, add in alternately, approximately 1/3 of the sour cream and then 1/3 of the flour mixer, mixing in until just incorporated after each addition. Continue in this manner, ending with the flour mixture. Do not over mix!
  6. With a wooden spoon or a plastic spatula, gently fold in the blueberries until evenly distributed.
  7. Spoon in the batter evenly into the 12 muffin cups. The batter is very thick and will tower over the top.
  8. Generously sprinkle the turbinado sugar over the top - if using.
  9. Bake for 25 minutes or until done. Rest pan on a rack to about 5 minutes then carefully remove muffins from the pan. Finish cooling on a baking rack. Serve warm.

Recipe Notes