These blueberry cream muffins are soft, moist, and filled with juicy blueberries. Perfect for breakfast or a snack, they are easy to make and deliciously creamy.
Preparation time
15min
Cooking time
20min
Ingredients
12 Servings
- 250 g all-purpose flour
- 10 g baking powder
- 200 g blueberries
- 2 eggs
- 120 ml milk
- 5 g salt
- 120 g sour cream
- 200 g sugar
- 5 ml vanilla extract
- 120 ml vegetable oil
Directions
Step 1
Preheat your oven to 200°C (400°F) and line a muffin tin with paper liners.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3
In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix well.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 5
Gently fold in the blueberries and sour cream until evenly distributed.
Step 6
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Step 7
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.