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No. 0437 American Free recipe

Tender Blueberry Muffins with Domed Tops

Soft, lightly sweet muffins bursting with juicy blueberries, with a buttery crumb that stays moist thanks to a scoop of sour cream. The tops bake pale golden with berries peeking through the crust. Cozy and simple, they suit slow autumn breakfasts or an afternoon break with a hot drink.

4.6 from 1,092 cooks

Pale golden blueberry muffins on a rustic wood slice with pine cones and a candle
Photo: Sena on Pexels
Prep
15 min
Cook
25 min
Total
40 min
Serves
10
Level
Easy
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Method 7 steps

  1. Heat the oven to 400 F and grease 10 cups of a muffin pan.

  2. Whisk the flour, sugar, baking powder and salt in a bowl.

  3. Whisk the melted butter, eggs, sour cream, milk and vanilla until smooth.

  4. Toss the blueberries with 1 tbsp flour so they do not sink.

  5. Fold the wet ingredients into the dry until just combined, then fold in most of the blueberries.

  6. Fill the cups nearly full, press the remaining blueberries into the tops and bake 22 to 25 minutes until domed, pale golden and springy.

  7. Cool 10 minutes in the pan, then run a knife around the edges and lift out.

Tap a step to mark it done.

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Mini meringue nests topped with strawberries, blueberries and berry jam on an acrylic stand
01 Mini meringue nests topped with strawberries, blueberries and berry jam on an acrylic stand
Cinnamon apple chunks tumbling from a bowl into an unbaked pie crust beside a rolling pin
02 Cinnamon apple chunks tumbling from a bowl into an unbaked pie crust beside a rolling pin
Close view of fresh blueberries and thin lemon slices resting on a pale batter surface
03 Close view of fresh blueberries and thin lemon slices resting on a pale batter surface

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