These muffins are absolutely delicious and are one of my favourites. This is a quick and easy recipe for blueberry muffins and they are delicious anytime … for breakfast, coffee break or any kind of nutrition break. The kids will love them in their lunch boxes too (if there are any left, that is)!!


Yield: 12 muffins

  1. Place the sugar, eggs and melted butter into a large mixing bowl and mix.
  2. Add the sour milk. You can sour the milk by adding a tsp of lemon juice to the milk and letting it sit for approximately 15 minutes. Stir to combine.
  3. Add the vanilla and stir to combine.
  4. Combine the dry ingredients: flour, salt and baking powder in a separate bowl.
  5. Add the blueberries to the dry ingredients and stir until the blueberries are coated.
  6. Mix all of the dry ingredients with the wet ingredients and mix. Mix only until just combined! If you over mix the muffins they can become tough
  7. Line a muffin tin with paper liners. Fill each muffin cup until it is about 3/4 full. I use an ice cream scoop to measure my muffin batter. This way, each muffin is the same size.
  8. Pre-heat the oven to 400°F. Cook for 20-40 minutes. Each oven is different and hotter ovens will obviously cook faster. My oven runs hot so I will cook the muffins on 375°F for 40 minutes. About half-way through the cooking process, I will add a second muffin tin underneath. This prevents the bottom of the muffins from getting dark.
  9. When the muffins are done, remove from the muffin tin and cool on a wire rack.


  • 1 cup of Granulated Sugar
  • 2 large Eggs
  • 1/4 cup of Butter, melted
  • 1 cup of Milk, soured
  • 1 tsp of Vanilla
  • 2 cups of All-purpose Flour
  • 1 tsp of Salt
  • 2 tsps of Baking Powder
  • 1 and 1/2 cups of Blueberries


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