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The Best Blueberry Muffins

The Best Blueberry Muffins

What makes these blueberry muffins the best? Is it that they're easy to make? Yes. Or that they have a golden crust with a warm, plump blueberry interior? Yes. Or, is it the delectable, lick-your-fingers crumble that tops the muffins? Yes. Yes. Yes.

Bite Me Bit

"You should never write your own resume, personal ad, or obituary. In all three cases it is better to show your humility by letting someone else lie for you."
-David Hayden

Ingredients

2 cups flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
2 cups fresh blueberries
1/2 cup melted margarine
1 cup sour cream
1 large egg
1 tsp vanilla extract
1 tsp lemon zest

Crumble Topping

1/2 cup flour
1/4 cup sugar
2 tbsp margarine

Directions

1) Preheat oven to 375°F. Coat a 12-cup muffin tin with non-stick cooking spray. Lightly dust cups with flour, shaking out the excess.

2) For the batter, in a large bowl, combine flour, sugar, baking powder, baking soda, salt and blueberries. Gently toss to combine.

3) In a small bowl, whisk melted margarine, sour cream, egg, vanilla and lemon zest. Gently stir into flour mixture just until blended. Do not overmix – the batter is supposed to look lumpy. Spoon batter into prepared tin, dividing evenly among muffin cups.

4) For the crumble topping, in a small bowl, use a fork to mix flour, sugar and margarine until it resembles coarse crumbs. Sprinkle topping over muffin cups.

5) Bake 23-25 minutes, until muffins spring back when gently pressed. Cool 10 minutes in the muffin tin before removing to cool on a wire rack.

Yield: 12 muffins

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