Blueberry Muffin Batter
Prep time
Cook time
Total time
Preheat oven to 350° F
Substitute any berry or chopped diced fruit that you like in place of the blueberry
Serves: 18 muffins
  • All Purpose Flour 2 cups (250g)
  • Baking Powder 1 teaspoon (5g)
  • Baking Soda 1 teaspoon (5g)
  • Unsalted Butter ½ cup (1 stick) (112g)
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ½ cup (105g)
  • Salt ¾ teaspoon
  • Eggs large 2 (100g)
  • Vanilla Extract 2 teaspoons
  • Sour Cream 1 cup (230g)
  • Buttermilk ½ cup (120ml)
  • Blueberries 2 cups
  1. Cream the butter and sugar together on medium to high speed for about 5 minutes or until light and fluffy, scraping the bowl as necessary.
  2. Combine the eggs with the vanilla extract and whisk together. Slowly add the egg / vanilla mixture to the butter / sugar mixture while beating on low- medium speed.
  3. Scrape bowl to ensure no lumps remain while blending in the rest of the egg.
  4. Add the sour cream and mix on high speed for about 20 seconds
  5. Sift together the flour, baking powder and soda and salt and add to the mixer, beat on low speed to combine well.
  6. Add the buttermilk slowly while mixing on medium speed.
  7. Add the blueberries and fold in by hand to avoid mashing
  8. Pour batter into paper liner prepared muffin pan and then top with frozen streusel.
  9. Bake in preheated 350°F oven for approximately 25- 35 minutes or until a springy to the touch when pressed gently in the center.
  10. Cool completely before serving
Store muffins at room temperature in an airtight container for up to 4 days

Muffins will go stale before they will go bad

Baked muffins can be frozen for up to 1 month, although I do not prefer to freeze muffins, they are so quick and easy to make it's best to bake and eat them fresh
Recipe by Gretchen's Bakery at