Blueberry Muffins Recipe

This is a recipe that I found in my grandmother’s recipes, The reason I chose this recipe is that my grandmother she has done a lot of different tests, looking for the perfect muffin by experimenting, baking times, baking temperatures, more or less sugar, butter or oil…When you take the trouble to do all this, I take her word for it when she writes that these are the perfect muffins.

I multiplied the recipe by 3 to have a little stock in the freezer for the back-to-school season.

I encourage you to do the same. You can try the recipe with your eyes closed, they are really good.

For 12 muffins


  • 2/3 cup (135 g) sugar
  • 1 large egg
  • 1/2 cup (125 ml) canola or sunflower oil
  • 1/3 cup (80 ml) milk
  • 1 teaspoon vanilla extract
  • 1/2 cup (125 g) sour cream (can be replaced with plain yogurt)
  • 1 1/4 cups (190 g) flour
  • 1 teaspoon baking powder
  • 2 pinches of salt
  • 1 cup (150 g) blueberries


  1. Preheat oven to 375 F (190 C).
  2. Line a muffin pan with 12 paper cups. Set aside.
  3. In the mixing bowl, combine sugar, egg, oil, vanilla extract, and sour cream. Set aside.
  4. In another bowl, combine flour, baking powder, salt, and blueberries. Mix gently to coat blueberries (this will prevent them from falling to the bottom of the muffins).
  5. Gently stir dry ingredients into wet ingredients, just enough so that the mixture is just moistened.
  6. Divide the mixture among the trays.
  7. Bake for 25 minutes or until muffins is golden brown.

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