Aunt Evelyn's Blueberry Muffins

Aunt Evelyn's Blueberry Muffins

9 reviews, 3.9 star(s). 70% would make again

Ready in 45 minutes

Besides being easy to make, my Aunt Evelyn's blueberry muffins are light, moist and delicious.


3 cups (12 1/2 oz) Cake flour
1 cup Sugar
1 teaspoon Baking soda
2 teaspoons Baking Powder
1/8 teaspoon Salt
1 teaspoon Vanilla extract
1 large Egg
1 cup Sour cream
1/2 cup Vegetable oil
2 cups fresh blueberries

Original recipe makes 1



Preheat oven to 350 degrees F. Fit muffin tin(s) with paper liners; set aside.

Sift all dry ingredients into a large bowl; set aside. In a small, bowl toss blueberries with about 1 tablespoon of flour mixture; set aside. In a medium bowl, whisk all wet ingredients together until well blended. Add wet ingredients to flour mixture and mix with a spoon until just barely combined. Gently fold blueberries into batter. Do not over-mix. Fill prepared muffin tin almost all the way to the top. Bake until muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 to 25 minutes, rotating tin halfway through for even baking. Transfer tin to a wire rack to cool slightly, about 5 minutes. Invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm. Muffins will keep for 2 to 3 days in an airtight container.

Makes 12 to 18 muffins depending on size.

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Calories Per Serving: 4839 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

Blueberry Buckle

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"I make this at least twice a year when blueberries are in season. Makes a great coffeecake or dessert." — Firebyrd Firebyrd

Blueberry Buckle

If you like it, you might also try this

"I make this at least twice a year when blueberries are in season. Makes a great coffeecake or dessert." — Firebyrd Firebyrd

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Great recipe!! Make sure to add 1 x cup of milk further to the recipe and its done. Scrumptious!!
Niquo 3y ago

Great!! Here is what I did. I added 1/4 lemon juice and used reg flour and they came out amazing!!!!
Shellycat 3y ago

I agree, it's definitely missing a wet ingredient I wish I would have read the reviews before my first batch! I added milk to the second batch and they were much better.
Jaschneidy 3y ago

CoriOles 3y ago

I attempted this recipe this morning for my fiancés birthday breakfast only to have complete disappointment. I followed the recipe exactly only to have some sort of crumbly substance in theixing bowl. A major ingredient is missing to make the actual batter. Terrible recipe
slangvardt 4y ago

To the person who submitted this, please check your ingredient list. After following the directions, I had a very dry dough instead of a typical muffin mix. I then realized that a liquid was missing. I checked several other recipes and they all had 1 cup of milk. I then added the milk to this recipe and it made a huge difference. The muffins came out moist and fluffy. Please add 1 cup of milk if you plan on making this recipe.
jaybeau21 5y ago

Love it! Moist and rich they are really hard to stop eating.
MommyPossum 5y ago

I joined a farm share this summer and every week I get a farm fresh vegetables and fruits. I had quite a few fresh blueberries so I decided to try this recipe. To be honest I was a little disappointed. First, mine didn't look anything like the picture and a little bland. I reviewed the ingredient list again and I didn't leave anything out. I'll keep looking and try another muffin recipe next week.
Nickelswap 5y ago

Excellent muffins! I used all-purpose flour, an extra dash of oil, and just 1 cup of berries since that's all I could pick in my backyard today. The muffins (16) are moist and super yummy.
DebLee2010 5y ago

[I posted this recipe.]
sgrishka 7y ago

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