These Jordan Marsh Style Blueberry Muffins are a classic American breakfast treat. Made with fresh blueberries, these muffins are moist, fluffy, and bursting with fruity flavor. The secret to their deliciousness lies in the use of sour cream, which adds richness and moisture to the batter. Perfect for breakfast or a snack, these muffins are sure to become a family favorite.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh blueberries
Directions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Add half of the dry ingredients to the wet mixture and mix until just combined.
- Fold in the sour cream, followed by the remaining dry ingredients.
- Gently fold in the fresh blueberries.
- Spoon the batter into the prepared muffin tin, filling each liner about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy!
