Blueberry Muffins Without Baking Powder

As the blueberry season approaches each year, the first thing we do is make some delicious, easy blueberry muffins. They are ready in no time and are made from ingredients that you likely have within your kitchen pantry!

The muffins are light in a crumb that isn’t overly sweet. The addition of plump blueberries gives a sweet taste to the muffins. It makes the muffins irresistible! The trick is to include lots of blueberries into the batter to increase the flavor of the berries.

It’s always a good idea to use fresh blueberries if you can find them, but frozen blueberries can perform just as well if they’re not in season.

If you’re feeling particularly ambitious, you could buy fresh blueberries and store the berries at home!

After you’ve dried and washed the berries, spread them out in one layer on a baking sheet and put them in the freezer to be frozen.

NOTE: If you’re planning to use frozen blueberries for the recipe above, then you won’t need to defrost them before baking. It’s enough to add another five minutes to the baking time.

They’re a fantastic breakfast treat or snack, and we’re certain they’ll be one of your most-loved recipes!

What you’ll need to make Blueberry Muffins

  • 12-hole muffin Tin along with muffin Tin paper
  • Butter We make use of unsalted butter
  • Sugar We’re using the granulated sugar we use to make this dessert. If you’re in search of a more healthy alternative, you can make use of coconut sugar.
  • Zest of two huge lemons- (if you aren’t a fan of lemons, you can leave out this. However, the zest will brighten the batter and provides an excellent zing that pairs well with blueberries!)
  • 1 large egg
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Sour cream
  • Blueberries fresh or frozen

What can you Make Blueberry Muffins in 4 Simple Steps?

  1. Combine sugar, butter, and lemon zest, and then mix in eggs and vanilla.
  2. Mix flour, baking soda, and salt. Add half the flour mix and the other half of the sour mix. After that, fold in the remaining flour and sour cream.
  3. Mix blueberries in the batter, then bake.
  4. Finish with a butter bath and sprinkle of sugar, and then enjoy!

The greatest feature of these muffins (besides the incredible flavor! ) is mixing the dough with your hands.

Hand mixing is the preferred method since beating the batter will overload it, and your muffins will end up dry and tough.

Tips to Make Blueberry Muffins

  1. When you want to measure the flour in your measuring cup, you can use an empty dessert spoon and pour it into a measuring cup. Then, level your flour with the knife’s back. This method is known as spoon and level.
  2. Put your spoon down! The biggest enemy of muffins is mixing too much. The overmixing process allows the gluten to grow, while too much gluten can make your muffins hard and dry.
  3. If you’re using frozen fruits, there’s no reason to let them thaw before baking. Make sure you add five minutes more to bake time.
  4. Make sure that your muffin pans are with batter 3/4 fully. The batter will spill over inside your muffin tray if you fill the muffin tins to the top.
  5. After you take the muffins out from their ovens, allow them to rest in the muffin pan for at least 10 minutesbefore. You remove them onto an uncooked wire rack to cool. The muffins could fall apart if you try to take them off too quickly. Make sure to allow the muffins to cool before you attempt to remove the muffin paper completely. Otherwise, the muffins could remain on the paper.

What makes these Muffins moist and fluffy?

Along with egg, we’ve also used baking soda and sour cream as leavening agents for these muffins.

Sour cream and baking soda react to produce gassy bubbles within your bakes that aids the muffin’s rise.

Sour cream can also provide an additional benefit by lending water to your batter, which means you’ll be able to say goodbye to the dry, dry muffin!

Are Berries Fruits a good choice for This Recipe?

Yes! You can use anything you have in your fridge. Raspberries, strawberries, or even cherries could be fantastic muffins!

How Do I Keep Muffins in the refrigerator?

Keep leftover muffins inside an airtight bag at room temperature for up to five days.

You can also store these muffins for up to two months. Muffins frozen in the freezer can be thawed at room temperature for a few hours.

Learn How To Make Blueberry Muffins with Blueberry Powder

Step 1: Preheat the oven to 350 F. In an enormous bowl, beat sugar, butter, lemon zest, and sugar until fluffy and light.

Step 2: Beat in the vanilla and egg.

Step 3: Mix the baking soda, flour, and salt in a small bowl.

Scoop half of the flour mix and half of the sour mix into the sugar mixture/batter and fold it in using a spatula or a knife until the flour is almost gone.

Repeat the process with the rest of the flour and sour cream, folding in until the flour has disappeared.

Step 4: Fold in the blueberries.

Step 6: Fill the muffin pan to 3/4 full.

Step 7: Bake for 20 minutes or until the muffins have a light browning and a toothpick inserted in the middle is clean.

Step 8: Allow the muffins to air dry in the muffin tins, and then hang them on the wire rack for about 10 minutes.

Then, take it out of the tin and let it cool on an unfinished wire rack.

Blueberry Muffins With Baking Powder

yield: 12 Preparation time: 10 Minutes Cook time: 20 Minutes Additional time: 20 Minutes Total time: 50 minutes

These are the most straightforward blueberry muffins I’ve made. Plus, they are just 100 calories for each muffin!



  • 4 tbsp (2 1 oz) unsalted butter softened
  • 1/2 cup (100 grams) sugar
  • the zest of two large lemons
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 cup of bleached, all-purpose, and white flour
  • 1/4 tsp baking soda
  • 1/4 teaspoon salt
  • 1/3 cup sour cream
  • 3/4 cup blueberries


Preheat oven to 375F/190C.

In a large mixing bowl, mix sugar, butter as well as lemon zest until fluffy and light. Mix in eggs and vanilla.

Within a bowl, mix the baking soda, flour, and salt.

Scoop half of the flour mix and the other half of the sour cream into the sugar/batter mixture and fold it in using a rubber spatula until the flour is mostly gone.

Repeat the process with the remaining flour and the sour cream, folding it in until the flour is gone.

Incorporate blueberries.

The muffin pan should be 3/4 full.

The muffins should be baked for around 20 minutes, or when they have a light browning and a toothpick placed in the middle is clean.

The muffins should sit in the muffin tins wire racks for about 10 minutes. After that, take them out of the tin and allow them to cool on the wire rack.


The muffins can be enjoyed hot or chilled.

Keep the muffins inside an airtight container at room temperature for up to 5 days.

Refrigerate the muffins inside an airtight container for 2 to 3 months.

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