Join Strawberry Shortcake to make blueberry muffins inspired by fun, quirky, carefree Blueberry Muffin!

Strawberry Shortcake dishes out her berry best recipes, from cakes to cookies to tarts and yes, even her very own iconic strawberry shortcake. Follow along at home with easy-to-follow measurements and instructions, and bake the magic happen!

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Blueberry Muffins

Ingredients
3 cups plus 1 tablespoon flour
1 cup sugar
1 tablespoon baking powder
Β½ teaspoon baking soda
Β½ teaspoon salt 2 eggs
1ΒΌ cups sour cream
8 tablespoons unsalted butter, melted and cooled 1Β½ cups blueberries (frozen blueberries work best)

Step 1: Get Ready to Bake

Ask a grown-up to preheat the oven to 375 degrees and move the rack to the middle. Add some cupcake liners to your tin. We don’t want a sticky situation!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together 3 cups of flour, the sugar, baking powder, baking soda, and salt. Set the bowl aside for now.

Step 3: Mix the Wet Ingredients

In another bowl, whisk together the sour cream and eggs until smooth and creamy. Pour this mixture into your big bowl of dry ingredients.
Use a rubber spatula to gently stir everything together just until you don’t see any more flour.

Step 4: Add the Butter

Pour in the melted butter and stir again until it’s just mixed. Don’t overmix β€” you want your muffins to stay light and fluffy.

Step 5: Prep the berries

In a small bowl, toss the diced strawberries with the extra tablespoon of flour. This helps keep them from sinking to the bottom of the muffins.
Gently fold the berries into the batter.

Step 6: Fill the Muffin Tin

Use your spatula to scoop the batter evenly into all 12 muffin cups. Make sure to scrape the bowl so you get every bit of that tasty batter.
Sprinkle on a bit of sugar on top.

Step 7: Time to Bake

Grab a parent to help you with the oven
Place the muffin tin on the middle rack and bake for 20 to 25 minutes, until the tops are golden and a toothpick comes out clean.
Step 8: Cool and Enjoy

Take the muffins out of the oven and let them cool in the pan for about 15 minutes. Then gently lift them out and place them on a cooling rack for another 10 minutes. They’re delicious warm or completely cooled.

Strawberry Muffins – follow same steps as above but we will have things pre mixed.
Ingredients
3 cups plus 1 tablespoon flour
1 cup sugar
1 tablespoon baking powder
Β½ teaspoon baking soda
Β½ teaspoon salt 2 eggs
1ΒΌ cups sour cream
8 tablespoons unsalted butter, melted and cooled
1Β½ cups diced strawberries (frozen strawberries work best)

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