Blueberry Muffin Recipe • From the Hart Farm (2024)

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Blueberry season is a hallmark part of summer. For us here in Michigan it means we are about halfway through summer and fall is quickly approaching. This year’s weather was really hot and dry so the berries didn’t turn as early as previous years did. That made picking a little bit harder too, not that we minded that. Between my parents, my husband, and myself we picked clean two full rows at the orchard. We each got around 17lbs so around 34lbs total. We all love to just grab handfuls of berries and eat them throughout the day. I’d say at least half of the berries are eaten just plain, but we also love to bake with them. One of the most classic things to make is this quick blueberry muffin recipe!

Blueberry Muffin Recipe Ingredients

• ½ cup butter
• 1 ¼ cup sugar
• 2 eggs
• 1 cup commercial sour cream
• 1 tsp vanilla
• 2 cups sifted all purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup blueberries

Directions

Cream margarine and sugar. Add eggs and beat until smooth. Mix in sour cream and vanilla. Combine dry ingredients and stir into the creamed mixture. Fold in blueberries. Spoon into muffin tins that have been lined with crinkle cups or greased and floured, filling ½ full. Bake in a preheated oven (400) for approximately 25 to 30 minutes. Makes 2 dozen.

I’m still saving to get one but if you can afford it you can get a cast iron muffin pan that makes it so you can skip the liners. Just be sure to grease.

Dust with confectioners sugar when baked or before serving warm.

Adjustments

Here we go, time to learn how Bri does it!

See Also

Healthy Broccoli Salad Recipe - Kristine's Kitchen1840 Farm Pancakes Recipe on Food52Starbucks Blueberry Muffins Recipe (The Best Copycat Muffins)Blueberry Bread Stuffing Recipe - Brooklyn Farm Girl

First of all, if you see sour cream in a recipe there is a good chance I’m going to switch it to greek yogurt. Greek yogurt has a little more protein than sour cream and I tend to have it on hand more often. I promise plain greek yogurt is basically the same thing and won’t change the flavor.

While i use butter, you could honestly replace this with coconut, olive, or avocado oil too. This is one of those ingredients that you can swap with whatever makes you feel most comfortable.

Third, there is no way I’m only using a ½ cup of blueberries. Be generous with those things! We don’t usually need two dozen muffins so when I halve the recipe I use the same amount of blueberries. I like to fold them into the batter and also sprinkle some on the top of the muffins too! I would make sure that you do only fold them into the batter though. If you mix them with a beater your muffins will still taste delicious but might not look as pretty. Plus, there is nothing better than biting into a muffin and being able to taste the actual berry too. The beaters will mush them all up and the experience isn’t nearly as great.

Fourth, as we can expect, the sugar level. I’m always working for a lower sugar level. If I halve the recipe I only put ½ cup of sugar in it. If I’m making the full two dozen I’ll stick to just 1 cup of sugar. If you want something sweeter, you may want to double it or add some additional honey.

In Summary: Blueberry Muffins

I genuinely don’t think that you’ll be able to find a more classic recipe. Okay, maybe blueberry pancakes but those don’t really need a recipe. That’s definitely another favorite way to use up blueberries though. Is it just me or does breakfast and blueberries go well together? I’m starting to see a pattern! I do like blueberries for dessert too, though. Heck, I like my blueberries for every meal!

What is your favorite muffin flavor? I love blueberry but I think if I had to pick one it would definitely be lemon poppyseed even though I still haven’t tried my hand at making any yet.