Muffins are the perfect treat for breakfast or a snack, and these sour cream blueberry muffins are no exception! Bursting with sweet and fresh blueberry flavor, these muffins have a soft and perfectly moist inside with a golden-brown top. So let’s get baking – read on to find out how to make these delicious muffins from scratch!
These sour cream blueberry muffins are bursting with fresh blueberries and have a lovely balance of sweetness and tang. They’re perfect for breakfast or a snack and freeze well too!
There are many reasons you should try this recipe for sour cream blueberry muffins! For one, they are incredibly moist and fluffy, thanks to the addition of sour cream to the batter. The blueberries are also a nice tart contrast to the sweetness of the muffins. This recipe is also very easy to follow, so even if you’re not a experienced baker, you can still make these delicious muffins with ease.
If you’re looking for a delicious and easy-to-make breakfast option, look no further than these sour cream blueberry muffins! Made with just a few simple ingredients, these muffins are perfect for those mornings when you need something quick and tasty. The best part about this recipe is that it can be easily customized to your liking – add in some chocolate chips or nuts for an extra bit of flavor. So, the next time you’re looking for a treat that will start your day off right, give these sour cream blueberry muffins a try!
Notes:
Cupcake/Muffin Tin
To make perfectly round muffins Fill muffin cups to 3/4 of the way. When muffin cups are full, they will rise to the sides and fall to the bottom, creating a flat appearance. You can make mini blueberry muffins with extra batter, as it sometimes happens. There will be 10 muffins, each one filled to 3/4 of the way. Kids love mini muffins even more!
Measurement is everything in baking.
Frozen Blueberries in a Baking Recipe: Frozen blueberries can be used for this recipe if fresh blueberries are unavailable. After baking and cooling, frozen blueberries can make the batter slightly more blue-green. Your muffins will turn greenish-blue if you overmix the muffin batter with frozen blueberries. To prevent the frozen berries from sinking, mix a little flour with them before adding to the batter. The baking time will be increased by using frozen berries to cool the batter . This will allow for a longer baking time of 10-13 minutes .
Conclusion & Recipe:
In conclusion, these Sour Cream Blueberry Muffins are the perfect combination of sweet and tangy. The blueberries add the perfect amount of sweetness, while the sour cream gives them a delicious tang. They’re perfect for a quick snack or a tasty breakfast.
Sour Cream Blueberry Muffins
Ingredients
- 2 cups all purpose flour + 1 teaspoon for rolling berries
- 1 teaspoon baking flour
- 1/4 teaspoon baking soap
- 2 large eggs - room temperature
- 1 cup granulated Sugar
- 1/2 teaspoon fine Salt
- 1/2 cup vegetable oils
- 1 teaspoon vanilla extract
- 1 cup sour Cream
- 1 1/2 cups fresh Blueberries - Rinsed and dried
Instructions
- Line a 12-count muffin tin using cupcake liners. Heat the oven to 375°F.
- Mix 2 eggs, 1/2 cup granulated sugar, and 1/2 teaspoon salt in a large bowl. Use an electric mixer to beat the mixture on high speed for about 4-5 minutes. The eggs should be pale in color.
- Mix 1 cup sourcream, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Mix on low speed for about 30 seconds.
- Mix the dry ingredients in a large bowl. Add 2 cups of all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon baking soda. Mix the flour mixture with 1/3 cup of the wet ingredients. Beat on low speed until well combined. Do not overmix or the muffins will be dense. A handheld whisk can be used to combine the flour.
- Toss 1 1/2 cups of fresh blueberries in a bowl with 1 teaspoon all-purpose flour. Mix the blueberries with the batter. Use a spatula or a whisk to fold in blueberries until well combined.
- Fill a muffin pan with muffin batter. Make sure to fill muffin cups 3/4 full. Bake at 375degF for 25-30 min, or until tops turn golden brown and a toothpick is inserted in the center comes out clean. *If you are using frozen berries, bake for 30-35 minutes.
- Baked muffins should cool in a muffin pan for five minutes, then transfer to a cooling rack and allow them to cool until they reach room temperature.
