Blueberry Muffin Recipe Without Milk
These easy blueberry muffins are the perfect addition to any balanced breakfast and a great way to start your day. Made with sour cream instead of milk, the results are moist, tender, delicious muffins packed with juicy blueberries and tons of flavor! You’re going to love this bakery classic!
Servings: 12
Ingredients
- 4 tbsp salted butter softened
- 3/4 cup granulated sugar
- 1 egg
- 1 cup sour cream
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups blueberries
- 3 tbsp turbinado sugar
Instructions
- Preheat oven to 350 degrees F and line a muffin tin with cupcake liners (or spray the cups generously cooking spray).
- Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter and sugar in a large bowl and beat until combined. Add the egg and sour cream and beat on medium-low speed until creamy.
- In a medium bowl, combine the flour, baking powder, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Gently fold in the blueberries.
- Divide the batter between the prepared muffins cups. The batter will be thick and the cups will be heaping. Sprinkle the sugar evenly over the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. Serve warm!
Notes
- Unlike cake batter, the muffin batter will be very thick.
- Fill all 12 muffin cups so they are heaping. This will help give you those big bakery-style muffin tops.
- For even moister muffins, switch out half the white sugar with light brown sugar or agave, honey, or maple syrup.
- Try this recipe as a blueberry loaf! Follow the directions until the baking instructions. Place batter in a bread or loaf pan and bake for 40-45 minutes or until a toothpick comes out clean from the center.
- Don’t forget to spray your muffin pan if you are not using paper liners.