Blueberry Muffins

Blueberry Muffins

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Amount per serving
Daily Value %*
Total Fat4g6%
Saturated Fat2g10%
Total Carbohydrates26g9%
Dietary Fiber1g4%
Vitamin A30mcg-
Vitamin C1mg2%
Vitamin D0mcg-


  • 1 cup fresh or frozen blueberries
  • 1-3⁄4 cups plus 1 tablespoon flour, divided
  • 1⁄2 cup sugar
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 3⁄4 teaspoon salt
  • 1 egg
  • 1 cup sour cream
  • 1⁄3 cup milk


  1. Preheat oven to 400°F. Grease twelve 2-½-inch muffin cups
  2. Toss blueberries with 1 tablespoon of the flour
  3. Combine the remaining 1-¾ cup flour, sugar, baking powder, baking soda, nutmeg, and salt. Set aside
  4. Beat egg, sour cream, and milk in a separate bowl; stir into flour mixture until just combined (batter will be lumpy)
  5. Fold in blueberries until evenly distributed
  6. Fill muffin cups 23 full with batter
  7. Bake about 20 minutes until golden

Recipe Tip

For best results, stir unthawed blueberries lightly dusted with flour into batter

About This Recipe

Blueberry Muffins are an American favorite for a reason! Made with a hint of nutmeg and a lot of love, these Blueberry Muffins bake up beautifully to golden perfection. Serve them warm, fresh out of the tin, and they’ll bring nothing but smiles to your breakfast spread.

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