Awhile back, I posted a request for a really great super-moist blueberry muffin recipe to my friends, and I found one, so I thought I’d share with y’all!
Ann’s Awesome Blueberry Muffins
4 eggs
2 cups white sugar
1 cup vegetable oil
1 tsp. vanilla extract
4 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
2 cups sour cream
2 cups blueberries
1) Preheat oven to 400 degrees. Grease 24 muffin cups or line with paper muffin liners.
2) In a large bowl, beat eggs. Gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In separate bowl, stir together flour, salt and baking soda.
3) Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
4) Bake in preheated oven for 20 minutes.
Makes 24-30 muffins.
The only thing I did different was to take a couple Tablespoons of the flour and roll the fresh blueberries in it so that they didn’t spread out and make purple batter, and saved a few blueberries out to place 1-3 on top of each muffin right before they went into the oven. Other than that, followed the recipe exactly and here’s what I came up with:
And this is what I got for trying to garden and forgetting about my last batch of muffins, lol:
Even the overdone ones were still good, though!
HomemadeWithLove's Weblog 
Looks so yummy, I can not show my daughter. She is allergice to blueberries but loves them!
K used to be allergic to both blueberries and strawberries, but we’ve been trying them out on her again, and so far, no reaction. I hope she continues to not be allergic to them, b/c she really loves them, especially strawberries!
yummy….these look soooo good. I’m going to try them. Thank you for sharing. :o)
MMMMMMMMMMMMMMMMMMMMM MMMMMMMMMMMMMMMMMMMMMM.
THEY taste SO delicouis
MMMMMMMMMMMMMMMMMMMMM MMMMMMMMMMMMMMMMMMMMMM.
THEY taste SO delicouis. honey your a genius!!!!!!!
This is the BEST muffin recipe I’ve ever used! I also dusted the berries with a bit of flour before adding them to the batter.
I made the jumbo-size muffins, which took around 25-30 minutes @ 400 (depends on the oven). They looked and tasted so good I had a very hard time convincing people that I did not buy them from a bakery!!!…No lie!
Thanks for sharing your keeper of a recipe! We’ll make a tradition in our home of baking these muffins whenever blueberries are available.
Hello all:
I used to have a terrible allergy to bananas, but when I went to Kenya and tried fresh bananas there my allergy was gone (I was playing with fire, but I felt impelled to try one because I love them). I suspect that the allergy has something to do with pesticide residue on the fruit, but I don’t know for certain. To be safe (and for general health and ideological reasons) I almost never eat non-organic fruit, particularly strawberries. They have a very high pesticide residue level and are on the dirty dozen list, which can be found here, as well as on other sites if you Google “dirty dozen”:
http://www.msnbc.msn.com/id/13737389/page/2/
Good luck and thank you for the recipes.
-Penny
Your recipe is fantastic! I made some changes and instead of muffins pans, I’m using loafs. Also adding 1 tsp of baking powder, and topping it with sugar on the raw, it is super delicious.
Thank you for sharing.
Yesterday I baked 2 loafes and took them to work today (Monday); were gone before noon time ! Friends keep asking for the recipe, so Ann you’re are famous here in Boise, Idaho.
Thank you again.
I’m gonna try this out! Just what I was looking for. THanks.
My boys are growing their own blueberry plants for 4H and they have started producing – we are going to try this recipe out with the first fresh picks!
that recipe seems bomb i bet its so good it makes you wanna slap your momma!!! lol (‘smiley face’)
This was a delicious recipe! The only thing I altered was the amount of sour cream.. I didn’t have enough on hand so I put some cream cheese and buttermilk in as well and they turned out SOO yummy (1/3 part of each)! I also added a cinnamon-sugar topping that I found online .. mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. I just drizzled over the muffins before baking and they turned out wonderful!
I made these muffins this morning and they turned out really good, very tasty and moist. I did half the recipe. I then doubled the baking soda from 1/2 tsp to 1 tsp and added it to the sour cream, folding the risen sour cream mixture into the wet ingredients just before adding the flour dusted blueberries. I also used the cinnamon-sugar topping mentioned in the previous posting and it added that touch of sweetness. Very Yummy 🙂
i tried the recipe and it is bangin and when i say bangin i mean the bomb i mean the bomb digity dang bomb !!!!!!!!!!!!!!
Ok Girl, these are the best muffins in the world, for years I have made muffins and hated every minute of it, they never turned out right. These were easy and so moist and delicious. I thank you for the recipe. If you have any other recipes that are even as close to this great please let me know.
Tina, try the zucchini cupcakes or the banana bread-both equal this recipe is deliciousness, I promise!
can’t wait to try this recipe. can i use the canned blueberry used for topping or filling? am from the Philippines and fresh or frozen blueberries were not available here. canned ones were the only thing we have. thanks!!!
Am Lainey,
I don’t see why you couldn’t use canned blueberries if that is all you have. I would suggest draining the juice/liquid off of them in a colander or strainer first, otherwise you will have too much liquid in the recipe and the muffins would be purple from the blueberry juice…Or you could just eliminate some of the wet ingredients and sugar in the recipe in exchange for leaving the canned blueberry juices in the muffins-but again, you’d have purple muffins-they might not look as pretty but I bet they’d taste just great!
Lainey, I used canned blueberries in this recipe–you have to be careful when you put the blueberries in the batter, don’t stir-just fold them in and the batter did not come out purple. These muffins are so good, it ought to be illegal.
Great recipe, the muffins are super light and moist!
I mad these muffins for my daughters softball team, and they were a big hit! I would not change a thing in the recipe! Thank you for posting the recipe.
If you have any more good recipes, please share with us!!!!!!!!!
Just as I said in 2008, I have continued to use this recipe every year when blueberries are in season. My family and neighbors look forward to them as much as I do!
This year I mixed it up a little bit by adding a 1/2 cup of raspberries to the recipe and they were DELICIOUS!!! I like a lot of berries so I still used the full amount of blueberries (2 cups) in the muffins along with the 1/2 cup raspberries.
Thank you so much for making feel like a real baker!
These muffins are truly GREAT!! I would like to make some while I am on vacation and have them for Thanksgiving–is it possible to make them and freeze them–if so, please give me info on how this can be done and the muffins don’t lose any of their fabulous taste.
Great and moist muffins. Just tried the recipe and its great. But I kept mine in for 25-28 minutes in the oven.
man my family said these muffins are fabulous
I made these and they were soooo yum!! I made some cream cheese icing and put a dab of icing on each muffin….was great!
I just made these for a thanksgiving morning surprise, needing a recipy that called for baking soda over baking powder. They just came out….perfect! I altered the method, instead of Sour cream I added an Apple Blue berry mixture I cooked over a slow heat for about 20 min. (use just the pieces and reserve the juice for a great icecream topper.) The mixture was flavored with sugar, cinnamon, and ginger.
Thanks for the great ideas!
Just made a double batch to serve at a staff forum mtg. Delish! I made one batch with the oil, and the other batch I substituted oil with applesauce. Absolutely same texture and taste, but a bit healthier. Will recommend to others.
Also…I substituted sour cream with yogurt. Nice.
how it’s look like if i change blueberry to strawberry??
Ok, I have NEVER posted a comment on a recipe before, but I must say that after many years of making blueberry muffins and trying out many different recipes in that time, these are THE BEST I have ever made. So moist and delicious, even a day or two later. No need to try out any other recipes, as these are the ones for me from now on. Thank you!
i’m 14 and i will try them
i need to make these!
Just made these and the batter tasted so good I’m sure they are going to be delicious. I’m going to post the recipe to my blog if that’s ok.
I improvised this recipe with what i had in the house as i made it for co-workers at 6am before work.
used whole wheat flour and sugar in the raw (instead of refined sugar and white flour)
they were slammin great!
and they looked incredible as well…..just a thought to make them healthier and better looking!
Made these yesterday and my kids say they’re better than their favorite Entenman’s Little Bites muffins. That’s high praise coming from my 4, 6, and 8 year old!
I just made these blueberry muffins and they are delicious! This was my first time making muffins from scratch and it was a hit! I was worried they would be too sweet, so I added some lemon zest. Beautiful and tasty!
Over the years, cupcakes have become a popular
item to serve for almost every occasion. So if the psychological benefit of being able to
say “I just ate three Hostess chocolate cupcakes” or “I just ate three banana muffins”
is important to you, you’re going to love this product. Use a hand batter and keep on batting the mixture until smooth soft dough is formed.
This design is steller! You certainly know how to keep a reader entertained.
Between your wit and your videos, I was almost moved to start
my own blog (well, almost…HaHa!) Great job. I really loved what you had to say, and more than that, how
you presented it. Too cool!
Most amazing blueberry muffin recipe!! I have made several different types am this is by far the most tasty and moist muffin! Thanks a million!!
At this time it looks like Expression Engine is the top blogging platform available
right now. (from what I’ve read) Is that what you’re using on your blog?
could you tell me what the nutritional facts are as my husband loves these muffins but now he is a diabetic and i would like to know if i should still make these for him
thank you
They cannot be large or they would bind and stall from contact with the wood.
Emissions laws are presently resulting in cleaner, more efficient gas models
that are also easier to start. Modern saw technology offers potential owners two distinctly different paths when it comes to what type of technology they want their saw to operate with.
He stopped offering subsidized oil prices to his own
people, because Venezuela was making a fortune selling it to the
rest of the world. I know that on my local high street alone there
is not only a Pizza Hut, but also many other franchises such as Domino’s, Donatos and East of Chicago. The best way to order a pizza is to use your cell phone.
read here
Moist Delicious Homemade Blueberry Muffin Recipe | HomemadeWithLove’s Weblog
Is it ok to use frozen blueberries? Any suggestions as to how? (i.e., Add blueberries frozen; thaw blueberries first?; roll frozen berries in flour, as mentioned above for the fresh b.berries?)
Thank you so much!! I cannot wait to make these today!!
I had this recipe saved since Jan 2011. Made them today. OH MY. DELICIOUS. Cooked them until lightly browned. These are moist, soft and very tasty. Our large berries did not sink. We have 8 high bush blueberry bushes. They are always loaded with berries. I put in 1.5 cups white sugar & .5 cup brown to go with the high bush berries. (Added a fist full more berries too). Can’t imagine making any other recipe now. Thrilled to have this wonderful recipe. Thank you so much for sharing it.
I have been making these delicious blueberry muffins for 3 years now and no matter who eats them these muffins are great. Thanks for the delicious recipe.
YUM AGAIN ! ! !
Just took 24 big puffy moist muffins from the oven. I love how they puffy up so high. Pretty. Tossed 4 cups of frozen high bush blueberries in this batch. They don’t fall, and I don’t flour them. Replaced 1 cup white sugar for brown as high bush blueberries can be sour.
Thanks again for this tasty moist recipe. It really is the best.
Darlene
Nova Scotia