Blueberry Muffins

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Bruno Albouze Blueberry Muffins

Blueberry Muffins

Yields12 ServingsPrep Time30 minsCook Time25 minsTotal Time55 minsDifficultyBeginnerRating


 200 g Eggs (4)
 5 g Vanilla paste
 200 g Vegetable oil
 200 g Sugar
 20 g Honey
 5 g Salt
 80 g Sour cream
 300 g Milk
 10 g Orange zest (1)
 5 g Lemon zest (1)
 500 g All-purpose flour, sifted
 25 g Baking powder, sifted
 400 g Fresh blueberries (Batter)
 120 g Fresh blueberries (Topping)



In you stand mixer fitted with the whisk attachment, beat eggs, vanilla, oil, sugar, honey and salt together for about 5 minutes on high speed. Lower the speed, and add sour cream and milk. Add zest and the sifted powders. Transfer muffin mix into a large bowl and fold in blueberries. Fill greased paper cups or muffin pan with the blueberry muffin mix. Top with fresh blueberries. Muffin batter can be kept refrigerated for up to 5 days.


Bake muffins at 375ºF/190ºC for about 25 min. Cool to room temp. Enjoy!

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