Blueberry Muffins

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.


  • 1 cup fresh or frozen blueberries
  • 1-¾ cups plus 1 tablespoon flour, divided
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon nutmeg
  • ¾ teaspoon salt
  • 1 egg
  • 1 cup sour cream
  • 1⁄3 cup milk


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

Number of servings (yield): 12 muffins

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

Comments are closed.