Homemade Wild Blueberry Muffins
Tired of the yellow cake mix and blueberry box mix that pretends to be a muffin? Feed your family this easy homemade version and say goodbye to the colors and additives of its store bought cousin.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350. Spray muffin tin with cooking spray and set aside. You can also line the tin with cupcake liners for easier cleanup.
Whisk the flour, baking powder and salt together in a bowl.
In a second bowl, whisk the egg and sugar until thick and combined. Just a few seconds should do it.
Add the melted butter to the egg and sugar in two additions mixing well between.
Add sour cream to the egg mixture in two additions, mixing well between.
Add the blueberries (still frozen) to the flour and toss with your hands to coat.
Add the sour cream/egg mixture to the flour and fold together with a rubber spatula.
This batter is very thick and some of your blueberries will break as you stir. Just be as gentle as you can and try not to turn it all purple.
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Reviews from the Original Source
I know this won’t help you out almost a year later, but for anyone else who comes along with this question- I cooked ours as mini muffins for about 14-15 minutes and that seemed to work pretty good!
Wasn't overly hopeful, not a blueberry fan - but a 6lb gift of frozen wild ME made me try what is now a family favourite! GREAT flavour and texture ❤️
I put all dry ingredients together instead of putting the sugar with the eggs BY MISTAKE so I had to mix longer and turned my muffins blue. Thought for sure I had ruined them but they were still delicious! Definitely be using recipe again❤️
“These were very moist and delicious. I think this is going to be the recipe for the King and Queen lol” -Hannah, age 6
Thank you for a yummy kid friendly recipe. We enjoyed making these together!
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