Very Blueberry Muffins {My Husband's Favorite}

8:29 PM
Very Blueberry Muffins are packed with berries and finished with a sprinkle of sugar for a crunchy, sweet top.   These tender, moist blueberry muffins are perfect for breakfast or an afternoon snack.

Very Blueberry Muffins are packed with berries and finished with a sprinkle of sugar for a crunchy, sweet top.   These tender, moist blueberry muffins are perfect for breakfast or an afternoon snack
This week I am celebrating my husband's favorites, so I made him his favorite muffin, Very Blueberry Muffin.

Some time back I kept looking for the perfect blueberry muffin until one day I decided I could come up with one I liked the most, so I created the Very Blueberry Muffin.

I prefer a muffin to be rich and fluffy, moist and full of flavor.

To me, it was easy to decide what ingredients I wanted in them, and that was butter for the richness, sour cream for moistness, and vanilla for flavor.

I am not a fan of cinnamon sugar on my blueberry muffins, but I did want a sweetness on top with some added blueberries, so I went with just a sprinkle of sugar on the top of the added blueberries.

Very Blueberry Muffins
    1 1/2 sticks unsalted butter, at room temperature
    1 1/2 cups sugar
    2 large eggs, at room temperature
    1 1/2 teaspoons pure vanilla
    8 ounces (about 1 cup) sour cream
    1/4 cup milk
    3 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 cups fresh blueberries, reserve
    1/2 cup blueberries
    1/2 cup sugar
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

Preheat the oven to 350 degrees F. Place 16-24 paper liners in muffin pans (depending on how big you like your muffins).

With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. 

With the mixer on low speed add the flour mixture to the batter and beat until just mixed.

Fold in 1 1/2 cup blueberries with a spatula and be sure the batter is thoroughly mixed not breaking up the blueberries.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and lightly press in the batter a few blueberries and sprinkle 1 teaspoon sugar over the top.

Bake for 25 to 30 minutes, until the muffins are lightly browned on top, and a cake tester comes out clean.

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Kay Little
Kay Little

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  1. These muffins look fantastic! My hubby would love them too.

  2. Hi Kay, your hubby such a lucky guy! Your muffins look so scrumptious. I'm sure he'll love them. Have a great day.
    Cheers, kristy

  3. I'm a sucker for muffin recipes and collect every one I find. I'm sure I'll be making these!

  4. I love anything blueberry... and these are right up my alley. Thanks sharing!

    Ginger following from

  5. So, I have never even thought of putting extra blueberries on the tops of the muffins. It was a dawning moment, that's for sure. I went ahead and did that to the last batch of muffins I made and I promise you, I will never go back! :) Thank ya, ma'am!

  6. Kay, I've been looking for a long time for a terrific muffin recipe. These sound deee-lish! Will most certainly have to give these a try soon, perhaps this weekend as I happen to have all the ingredients on hand. YUMMMMM

  7. Blueberries are so good for you! Your muffins look delicious1 Thanks so much for linking up at Muffin Monday! Have a great week!


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