Before this week ended, I wanted to share my go-to recipe for blueberry muffins. If you are used to making your muffins from a box, look no further, this recipe is SO much better and not much more difficult to make. When I was packing for our trip to Midway this week, I packed the dry ingredients for these muffins in a Ziploc bag, along with the blueberries, eggs and milk in our cooler. It was so great to be able to throw together homemade muffins in only a couple minutes and enjoy them for a simple breakfast with fresh fruit. There is only one recipe I use when it comes to blueberry muffins and that is the America’s Test Kitchen recipe. The method of boiling the blueberries and sugar together make these muffins super moist and help keep the blueberry flavor all throughout the muffins. Bookmark this recipe as a keeper next time you want to make a batch of these delightful blueberry muffins 😉

America's Test Kitchen Blueberry Muffins
  1. 2 cups blueberries, seperated
  2. 1 1/8 cup sugar plus 1 Tbls. for berry mixture and extra for topping
  3. 2 1/3 cup flour (can use 1/2 white and 1/2 wheat flour)
  4. 2 1/2 tsp. baking powder
  5. 1 tsp. salt
  6. 2 eggs
  7. 4 Tbls. butter
  8. 1/4 cup vegetable oil
  9. 1/4 cup sour cream
  10. 3/4 cup milk
  11. 1 1/2 tsp. vanilla extract
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  1. Place 1 cup blueberries and 1 Tbls. sugar in a sauce pan and simmer until berries thicken and the sauce evaporates, about 6 minutes. Let cool. Once the sauce is cool (about 10-15 minutes) add the remaining berries and stir. While the berries were cooling, make the muffin batter.
  2. For the batter, whisk together in a mixing bowl the butter, vegetable oil, sour cream, sugar and milk and stir until combined. Add the eggs, vanilla, salt, baking powder and salt and whisk until incorporated, trying not to over mix. Fold in the berry mixture and stir gently just until the berries are mixed throughout the muffins.
  3. Pour 1/4-1/3 cup of the batter into greased muffin tins. Bake 425 for 17-19 minutes. When the muffins are done, remove them from the oven, brush with some butter and sprinkle on some sugar. Serve warm or cold with more butter or jam.
Adapted from From America's Test Kitchen
Adapted from From America's Test Kitchen
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