Spring has sprung, and The Best Blueberry Muffins are calling my name! Two cups of fresh blueberries are bursting from these muffins, along with a sweet glaze made with real blueberry yogurt.
Have you noticed the bright blueberries bursting from the muffins? It’s hard not to. EVERY bite is guaranteed to have at least one blueberry. They are absolutely BURSTING, just like Spring in Texas!
Eat muffins –> be happy! 🙂
These muffins are not too sweet, but have a slight taste of honey. The combo of the sugars make the crumb super moist, and there is literally a blueberry in every bite! OMG.
Ingredients needed for The Best Blueberry Muffins:
- Wet Ingredients – Eggs, sour cream (light), half and half, honey, vanilla, and butter.
- Dry Ingredients – Flour, sugars (both granulated and brown), cinnamon, baking soda, baking powder, and salt.
- Blueberries – TWO cups of fresh blueberries (or frozen works too).
How to make the BEST blueberry Muffins:
- Mix the wet ingredients. In a large mixing bowl, combine the eggs, sour cream light, half and half, honey, vanilla, and melted (and most cooled) butter. Mix well.
- Mix the dry ingredients. In another bowl, combine the flour, both sugars, cinnamon, baking soda, baking powder, and salt. Stir to combine.
- Combine. Pour the dry ingredients into the wet ingredients, and stir until just combined. Don’t over-mix.
- Add blueberries. Gently stir in the blueberries until they are well dispersed.
- Fill muffin liners. In a 12-cup muffin tin, spoon the batter into the liners until they are almost full, but not quite.
- Bake. Bake muffins at 375 degrees for five minutes, and then reduce heat to 350 degrees and continue baking until done, approximately 17 more minutes. Remove muffins to cooling rack.
- Bake remaining muffins. This recipe makes approximately 19 – 20 muffins, so bake the additional 7-8 muffins after the first 12 are done.
- In a small mixing bowl, combine the blueberry yogurt, the softened butter, and the powdered sugar. Mix well.
- Drizzle the glaze over the muffins.
Storing Blueberry Muffins – These muffins can be stored on the counter top in an airtight container for a few days. They store best without glaze.
Freezing the muffins – You can freeze these muffins without glaze for up to three months. Just place them on the counter after freezing, and let them completely thaw out. Add glaze for serving, if desired.
Let’s talk about blueberries and how they get a superstar status in terms of health.
- Blueberries are low in calories (84 calories in one cup) and high in nutrients.
- Blueberries are high in antioxidants, protecting us from many diseases and helping in the aging process.
- They help to lower cholesterol and reduce blood pressure.
- They seem to benefit the brain, improving memory and delaying age-related decline.
- Blueberries help to lower blood sugar levels and improve insulin sensitivity.
- They may be useful in preventing urinary tract infections.
- Blueberries accelerate muscle recovery after strenuous exercise.
So in summary, blueberries totally ROCK! Add them to your diets STAT. 🙂
Kitchen Tools used for these muffins:
- USA Muffin Pan – My favorite brand of non-stick pans, and this one is a 12-cup.
- Muffin Liners – These are made of parchment paper, and the best.
Make these muffins next: Chocolate Zucchini Muffins
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
The Best Blueberry Muffins
For the muffins:
- 3 large eggs
- 1 cup sour cream light
- 1/2 cup half and half
- 1/4 cup honey
- 2 teaspoons vanilla
- 1/2 cup un-salted butter – melted and cooled
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh blueberries
For the glaze:
- 3 Tablespoons blueberry yogurt – I used Chobani
- 2 teaspoons unsalted butter – softened
- 1 1/2 cup powdered sugar – or to your desired consistency
- Preheat oven to 375 degrees. Prep a 12-cup muffin tin with liners.
- In a medium sized mixing bowl, combine the wet ingredients. Mix the eggs, sour cream, half and half, honey, and vanilla. Add melted butter when nearly cooled.
- In a large mixing bowl, mix together the dry ingredients – flour, sugars, cinnamon, baking soda, baking powder, and salt.
- Gently add dry ingredients to wet ingredients, stirring until just mixed. Fold blueberries into batter, by gently stirring, careful to avoid bursting the berries.
- Fill the muffin liners with batter.
- Bake at 375 degrees for 5 minutes, and then turn the heat down to 350 degrees and bake for an additional 17 or so minutes. Check for doneness with a toothpick. Remove muffins from pans to cool on baking racks.
- Mix together the glaze ingredients – blueberry yogurt, softened butter, and powdered sugar. Drizzle glaze on cooled muffins.
- These muffins stay fresh on counter (in airtight container) for up to three to four days. Can also refrigerate or freeze them.