Tired of the same-old boxed yellow cake pretending to be a blueberry muffin mix? Make it real, make it right with this homemade wild blueberry muffin version you’re sure to love just as much–minus the fake colors and additives.
Need a little carb boost to get you though a busy schedule ahead? Yes I know that’s not the best way to boost your energy but still–sometimes a little treat never hurt. Unless you’re me and you have them every doggone day. Let’s solve this with a better-than-average homemade blueberry muffin.
My kids love blueberry muffins from the box. I mean–those babies are classic. I think I ate them every Sunday morning for most of my childhood. And I like them too. But I have to say, I might like these better. Usually homemade blueberry muffins aren’t very blueberryish. (That’s a word, FYI. My word.) They are either bland, dense or dry, and most don’t taste anything like a blueberry.
Enter America’s Test Kitchen’s classic blueberry muffins. I love America’s Test Kitchen food because it tastes good. The bad part? Their recipes tend to have more steps than others. But if you are making these once a month, what’s it going to hurt? Or, make a double batch and freeze them and enjoy them warm in the morning with coffee or spread on some cream cheese for the kids to have before school. They do not disappoint.
Just be aware that you need frozen WILD blueberries for the right flavor. You can find these in the freezer section of your grocery.(And I’m not going to lie–they aren’t cheap–but the bag is huge and will make several batches of muffins.) If you just buy plain old frozen blueberries and your muffins taste like drywall, it’s not my fault.
Homemade Wild Blueberry Muffins
- Preheat oven to 350. Spray muffin tin with cooking spray and set aside. You can also line the tin with cupcake liners for easier cleanup.
- Whisk the flour, baking powder and salt together in a bowl.
- In a second bowl, whisk the egg and sugar until thick and combined. Just a few seconds should do it.
- Add the melted butter to the egg and sugar in two additions mixing well between.
- Add sour cream to the egg mixture in two additions, mixing well between.
- Add the blueberries (still frozen) to the flour and toss with your hands to coat.
- Add the sour cream/egg mixture to the flour and fold together with a rubber spatula.
- This batter is very thick and some of your blueberries will break as you stir. Just be as gentle as you can and try not to turn it all purple.
- Some small bits of flour may remain in the batter. Don't overmix it.
- Spoon into muffin tins, filling 3/4 full. Bake 25 to 30 minutes or until a toothpick comes out mostly clean.
- Optional: after they have cooled five minutes, melt a couple of tablespoons of butter and dip the tops in cinnamon sugar.