Blueberry Muffins

Moist and fluffy blueberry muffins topped with a light yogurt-whipped glaze and sweet blueberry sauce—perfect for breakfast, brunch, or an afternoon treat.

Recipe Information

Total Time:

Yield:

12 muffins

Ingredients

1 cup fresh or frozen blueberries

1 tablespoon plus 1¾ cups all-purpose flour, divided

½ cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

1 egg

1 cup sour cream

⅓ cup milk

½ cup vanilla Greek yogurt

½ cup frozen whipped dessert topping, thawed

1 recipe Easy Blueberry Sauce

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Directions

Preheat oven to 400°F.
Line twelve 2½-inch muffin cups with paper liners. Set aside. In a small bowl, toss blueberries with 1 tablespoon flour. Set aside.
In a medium bowl, stir together remaining 1¾ cups flour, sugar, baking powder, baking soda and salt. Make a well in the center of flour mixture; set aside.
In a small bowl, whisk together egg, sour cream and milk; add all at once to the dry mixture. Stir just until moistened (batter will be lumpy). Fold in blueberries.
Spoon batter into muffin cups, filling each about two-thirds full.
Bake about 20 minutes or until golden. Cool on a wire rack.
Just before serving, in a small bowl, combine yogurt and whipped topping; pipe mixture on cooled muffins and spoon Easy Blueberry Sauce over top.

Blueberry Muffins

Recipe Information

Ingredients

Directions

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Blueberry Muffins

Recipe Information

Ingredients

Directions

More Recipes

Related Categories