Fluffiest Blueberry Muffins
Fluffiest Blueberry Muffins
There’s nothing quite like a batch of freshly baked muffins! And you don’t have to wait for the weekend or a fancy brunch to enjoy them. These Blueberry Muffins are incredibly easy to make, require just a handful of simple ingredients, and are perfect for a weekday breakfast, afternoon treat, or whenever a sweet craving strikes.
I especially love them packed with juicy blueberries, but the batter is wonderfully versatile. Try swapping the blueberries for chocolate chips for an equally delicious twist!
Makes 8-12 Muffins
Ingredients
2 cups (240g) Flour
3/4 cups (150g) Cane Sugar (organic is usually vegan)
2 tsp (10g) Baking Powder
1 tsp (5g) Baking Soda
1/4 tsp Salt
1 cup (236ml) Unsweetened Plant Milk
1/2 cup (115g) Vegan Sour Cream
1/3 cup (76g) Vegan Butter, at room temperature
1 tsp (5ml) Vanilla Extract
1 cup (150g) fresh Blueberries*
*You can use frozen blueberries in place of fresh. Keep them frozen until ready to use. First give them a quick rinse in cold water to remove any excess ice and juice that can run and dye the muffins. Pat them dry and gently fold them into the batter.
Directions
1. In a bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
2.In a larger bowl, using a hand mixer, cream together the room-temperature butter and cane sugar until light and fluffy.
3.Add the sour cream and vanilla and mix just until combined. Add the milk and mix again until everything is combined.
4.Slowly add the dry ingredients in two batches, mixing just until the dry and wet ingredients are combined. Be careful not to overmix! The batter will be extra thick and fluffy.
5.Carefully fold in the blueberries, being gentle so you don't disturb the batter too much.
6.An ice cream scoop is an easy way to portion the batter into the muffin liners, but you can also use a spoon. Fill each liner about 3/4 full.
7.Bake at 400°F for 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool for 10 minutes before removing them from the pan. Transfer them to a cooling rack to finish cooling.
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