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The BEST Blueberry Muffins

The BEST Blueberry Muffins

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Kierste Wade | Old Salt Farm
Servings: 12


  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 1-8 oz. carton sour cream
  • 3 eggs, beaten
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 1/2 cups blueberries


  • Grease and flour muffin tins.
  • Mix flour, baking powder, baking soda, and salt; set aside.
  • Pour the 1 c. sugar into a large bowl, then add the melted butter.
  • Add eggs, vanilla, and sour cream, and mix well.
  • Stir in the flour mixture.
  • Gently fold in the blueberries.  (Make sure if you're using frozen berries that you've rinsed them well and patted them dry first.) 
  • Fill muffin cups 2/3 full,  then sprinkle a teaspoon of sugar on top of each one.
  • Bake at 350° for 15 minutes, or until done.
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