These flavorful blueberry muffins are so good and so easy to make that you’ll never go back to a prepackaged muffin again. Plus, they melt in your mouth! You’ve gotta try these super moist blueberry muffins today!
2 cups granulated sugar
1 stick grass fed butter, melted
1/2 cup Chosen Foods Baking Oil
1 tsp. pure vanilla extract
2 cups organic sour cream
2 cups frozen wild blueberries
4 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
First, preheat the oven to 400 degrees. Next, in a microwave safe bowl, melt the grass-fed butter. Set aside to cool slightly.
In another bowl, beat the eggs together. Add to the beaten eggs, the vanilla and the sugar. Slowly add the butter and the oil, and continue to stir until just combined.
Combine the flour, salt, baking soda, and baking powder together in a third bowl.
Alternate adding the dry ingredients and the sour cream to the sugar/butter mixture. Once combined, remove the blueberries from the freezer, (Your blueberries should still be frozen.) and using a spatula, gently fold them into the batter.
Line your muffin tin with cupcake liners, and fill each tin up 3/4 of the way. Bake for 18 to 20 minutes or until a toothpick comes out clean. Cool on a baking rack and then enjoy!