sour cream blueberry muffins

Combine flour, sugar, baking powder, and salt in a large bowl using a whisk. Add the sour cream, melted butter and milk. 3. In a large bowl whisk together the flour, cornmeal, sugar, baking soda, baking powder and salt. They are so much better! Blueberry muffin recipe calls for fresh blueberries, but you can most definitely use frozen berries and make them in the middle of winter. Thank you so much for an outstanding recipe! Taste of Home is America's #1 cooking magazine. Fill muffin cups of the way with batter. Im so happy to hear you enjoyed this recipe . Required fields are marked *. Preheat the oven to 425F. 2. At first when I got this recipe from my sister, I was likesour cream? This will be my next breakfast. Line or lightly oil the muffin tins. Bake the muffins in the preheated oven for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Pour in melted butter and mix. 1. Combine flour, salt, and baking powder in a small bowl and set the flour mixture aside. Add the egg mixture to the flour mixture and mix until just combined (don't over-mix). There is no way I can wait until summer for fresh berries to enjoy these. If you want to make the blueberry sour cream muffins ahead of time (like weeks ahead of time), just freeze the batter in the paper liners and put them in a bag once solid. In a small bowl, toss to coat 1 1/2 cups fresh blueberries with 1 tsp all-purpose flour. They taste delicious in these muffins. The star of the show is always this sour cream blueberry muffins recipe that my sister gave me a few years back. As always, specific measurements and complete step-by-step instructions are included in the printable recipe box at the bottom of the post. There are so many recipes online nowadays, but very few written out so that a beginner like myself can navigate. Spoon into muffins pan and bake. If you love this fun recipe, youll definitely enjoy these. Grease a muffin tin or line it with paper or silicone baking cups. Stir together a batch for a convenient grab-and-go breakfast, a lovely addition to a brunch buffet, or a sweet make-ahead afternoon snack. Bake at 375F for 25-30 minutes, or until tops are golden and a toothpick inserted into the center, comes out clean. Fold in blueberries. Get 5 quick-prep meals you can make tonight, Grandmas Old Fashioned Whiskey Cake Recipe. Preheat oven to 375. Refrigerate until ready to use. Instructions. Your email address will not be published. 1 muffin: 195 calories, 7g fat (3g saturated fat), 48mg cholesterol, 272mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 3g protein. Great recipe! I can't wait to make these for my kids! Add almond extract and stir. Get recipes right to your inbox Subscribe! Remove the muffins from the pans and enjoy warm, or cool completely before storing in an airtight container. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Preheat the oven to 400 degrees. I pick from local farms at end of summer and freeze to use in dessert recipes during fall and winter. The texture is exactly right too. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray. Im Olga, a baker, cook, blogger, food photographer and mom of two. Thank you for sharing that with us! For each pancake, pour 1/4 cup batter onto hot griddle. Then add wet ingredients to the dry and mix just until combined. 1 cups fresh or frozen blueberries Instructions Preheat oven to 400F. That makes me really happy to hear, Tracy. Preheat the oven to a 375F. Spoon a little of the blueberry sauce over each muffin (a spoonful is just fine on each muffin cup). You can also use handheld whisk to mix in the flour. Eggs should be light in color. Add the blueberries to batter and use a spatula to gently fold in blueberries just until combined. It turns an ordinary weeknight meal into a special restaurant-worthy occasion and you can pull each of these items from your freezer with almost zero effort! Nutrition Facts Theyre so easy, and freezer-friendly, too! Add vanilla and sour cream. Grease cupcake tins or line with paper liners. In a seperate bowl sift the flour with the salt, baking soda and baking powder. Combine flour, sugar, baking powder, and salt in a large bowl using a whisk. Spray 16 muffin cups with cooking spray or line cups with paper liners. Thanks so much! These muffins employ the classic muffin-making method of adding wet ingredients to dry ingredients no electric mixer necessary! Using a rubber spatula, fold in the blueberries. Stir into the creamed mixture just until dry ingredients are moist. #mc_embed_signup{background:#fff; clear:left; font:14px Helvetica,Arial,sans-serif; width:100%;}
Alternate the dry ingredients and sour cream. Allow the muffins to cool completely. My guests were impressed that I had both muffins and a coffee cake, and I only made one batter. I was never really into muffins based on my memories eating Costco muffins. Dont be surprised when they disappear in seconds! Privacy Policy. A toothpick inserted into the center of the muffins should come out clean. Now I have a craving so I'll need to make these. Mix the butter, sugar, and brown sugar until combined. Cool 5 minutes before removing from pan to a wire rack. Just an idea. Grease or line a 12-cup muffin tin; set aside. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. The batter will be very thick! Q: Can you use frozen blueberries for this recipe?A:Be careful using frozen because it can cause the recipe to have too much liquid. In a medium bowl, whisk together sour cream, eggs, and vanilla extract. Make sure to wrap them in few layers to avoid freezer-burn. Home | What We're Eating | Sour Cream Blueberry Muffins. In large bowl beat eggs, gradually add sugar while beating. /* Add your own MailChimp form style overrides in your site stylesheet or in this style block.
Using a knife, cake tester, or toothpick, swirl the sauce into the batter. Continue whisking while slowly pouring in the oil until the mixture is well combined. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Watch your muffins and not the clock because baking times will vary based on the berries, sour cream, pan size, climate, and oven variances. Save my name and email in this browser for the next time I comment. Line a 12-count standard muffin tin with cupcake liners. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Your email address will not be published. Mix to combine. Let baked muffins cool in muffin pan for 5 minutes and then transfer onto a cooling rack until room temperature before enjoying. Gently fold in blueberries. These Sour CreamBlueberry Muffins are bursting with sweet and fresh blueberry flavor. One of my favorite ways to use my supply of fresh fruits and berries is homemade muffins! With a hand mixer, mix on medium speed until well-combined. Fold in blueberries. Add the blueberries to a small bowl and mix with one tablespoon of flour. Sprinkle with remaining sugar. As another reviewer suggested, I zested a lemon into the batter. Add 1 cup sour cream, 1/2 cup vegetable oil and 1 tsp vanilla extract. Preheat oven to 425 and place large baking sheet in oven on rack in lower third of oven. In a medium bowl, add melted butter, oil, milk, sugar, vanilla, eggs, lemon juice, sour cream, and lemon zest, then whisk together until combined. Step 1. Line a 12-count standard muffin tin with cupcake liners. Add the flour mixture to wet ingredients 1/3 at a time, beating on low speed with each addition just until combined. It turned out great! Set aside. TIPS: Set a few blueberries aside for each muffin with 2-3 blueberries on top of the streusel. Whip the sugars and butter together using a handheld blender or stand mixer with the paddle attachment. Thank you for the wonderful review! 6. Spoon batter into the prepared jumbo muffin cups. Whisk egg, then add sugar and mix well. Either fresh or frozen blueberries will work in this recipe, so use whichever you prefer. 1 cup sour cream 1 cup granulated sugar 1/2 cup butter, melted 1 teaspoon vanilla extract 2 cups blackberries Instructions Preheat oven to 400F and grease 18 muffin wells. In large bowl, whisk together flour, baking powder, salt, and sugars. I did eat one though and it was fluffy, delicious and perfectly golden brown! (Cups will be very full.) Preheat oven to 400 degrees F (200 degrees C). Thebest bakery-style blueberry muffinsare moist and fluffy, bursting with fresh, juicy berries, and finished with a crunchy sugar topping. Cut butter into the flour mixture until it is crumbly. Recipe is a keeper !!!!! Stir in the dry ingredients. pre-heat oven to 375 degrees. Cream the butter, sugar, and vanilla extract. Butter a. Sour Cream Blueberry Muffins . Next blend the wet ingredients. Grease muffin pans or place paper liners in muffin cups. If extra batter (sometimes it happens), use remaining batter to make mini blueberry muffins. Enjoy the coffee shop blueberry muffins atroom temperatureor serve themwarm. Stir together with a spatula or wooden spoon until combined. Sprinkle 1 teaspoon of coarse sugar on top of each muffin. Gently fold in fresh blueberries. This is a quick overview of the simple ingredients that youll need for a batch of easy blueberry muffins. If completely filled, muffins will rise and fall to sides at the end making them look flat on top. We love the variety of a bread basket that includes somehomemade bread, a few warm muffins, and a couple wedges ofcornbread. Set crumb topping aside. In another bowl, whisk together egg, sour cream, sugar and milk until combined. In a large bowl whisk together 2 cups flour, baking powder, salt, and set aside. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Stir the wet ingredients into the dry ingredients. 2. If fresh blueberries are not on hand, you can definitely use frozen blueberries for this recipe. Fill greased muffin cups three-fourths full. And they came out awesome also !!!! Hi, Im Janel! .. Meet the Team .. Thank you for the recipe. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Continue beating while slowly pouring in oil. They taste incredibly delicious with a cup of coffee or tea. For instance, you might like to stir in some lemon zest and/or lemon juice for lemon blueberry muffins, orange zest for a different note of citrus, or warm spices like cinnamon and nutmeg for a cozy twist. Instead of making mini muffins with the extra batter I added it to an 88 cake pan, added a sugar crumble and baked for approximately 15 minutes. Theyre best with a smear ofsoft butteror a dollop ofhomemade blueberry jam! Mix in the melted butter. When you are ready to use them, put the frozen batter cups in a muffin tin and let thaw in the fridge overnight, then bake! I have been known for planning trips specifically to hit the roller coasters! Fill greased muffin cups three-fourths full. Pour the wet mixture Into the dry, then mix until almost combined. Alternatively, you canmicrowave one muffin at a time for 15-30 secondsor just until warm. Almond extract gives them a unique, delicious flavor as well. Your daily values may be higher or lower depending on your calorie needs. Add in oil, sour cream, and vanilla and mix until combined. Directions Step 1 Preheat the oven to 400 degrees F (200 degrees C). Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Home Breads, Rolls & Pastries Bread Recipes Muffins. For muffins, whisk together the flour, sugar, salt, and baking powder in a large mixing bowl. Do not over-mix. Do not over-mix. Divide muffin batter evenly in the muffin tin. Feel free to adapt the recipe and make it your own! Blueberry muffins are such a versatile little treat. Line a muffin tin with baking cups and set aside. (-) Information is not currently available for this nutrient. Step 3 5. Make a well in the center. I have started using the recipe as a base for all other muffin recipes and just adding different fruits such as blackberries, raspberries, hazelnuts, or chocolate chips to change it up. Add the wet ingredients to the dry ingredients. Making these lemon blueberry muffins is so easy. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. In a large bowl, whisk together the oil, sour cream, sugar, vanilla, almond extract, and egg. Set that aside. cup sour cream Instructions Preheat oven to 400 degrees. Top each muffin with about 1 tablespoon of crumb mixture. THIRD STEP: In a large mixing bowl, beat or whisk together eggs, melted butter, sugar . Scoop batter into well greased muffin tins. 3. I always stock up while I can when the prices are low and freeze for future months when theyll be a little pricier. Cut butter into the flour mixture until it is crumbly. *For perfectly round muffins, fill muffin cups 3/4 to the top. You can offer them for a quickgrab-and-go breakfaston busy mornings; pile some in a basket as a part of aspecial brunch buffet; set out a few with a glass oflemonadeoriced teafor anafternoon snack; or even add them to yourbread basket as a side dish with dinner. I had a lot of haskap berries from my mother in law and needed to use them. Im the owner and lead blogger here at A Moms Take. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. * Percent Daily Values are based on a 2,000 calorie diet. Beat in the eggs. That sour cream sure makes them a lot more moist! In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. Stir into dry ingredients just until moistened. Mix together the melted butter and sugar in a large bowl, then mix in the egg and vanilla extract. Make a well in the middle of the dry ingredients, and stir in oil, milk, and egg. Its kind of like how when you make banana bread and fold in the mashed bananas for that scrumptious moist texture. Step 2 Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Coating berries with about 1 tablespoon of flour before folding them into the batter can help the berries stay suspended so that they dont sink to the bottom of the muffins. Tory Ross, Cincinnati, Ohio, Sour Cream Blueberry Muffins Recipe photo by Taste of Home. 4. Spray nonstick spray into 10 standard-size muffin tins or line them with cupcake liners. Add the blueberries to batter and use a spatula to gently fold in blueberries just until combined. Whisk together the dry ingredients - flour, baking powder, baking soda. Read my disclosure policy. I like to heat them in microwave for few seconds next day (if there are any left from previous day :). Add in oil, sour cream, and vanilla and mix until combined. Reviews for Photos of Sour Cream Blueberry Muffins. Crack the eggs into the well and beat lightly. Most Helpful Most Positive Least Positive Newest. When I shared this recipe with my family, it instantly became their favorite blueberry muffin recipe. Allow to cool for a few minutes. Add A Note Ingredients 1 1/2 Cup blueberries, fresh or frozen and thawed 5 In a small bowl, toss to coat 1 1/2 cups fresh blueberries with 1 tsp all-purpose flour. I am a beginner baker and recently found your site. Stir together the dry ingredients. Keep in mind, frozen blueberries will make the batter slightly blue-green colored once baked and cooled. In a medium mixing bowl, whisk together the eggs and sugar until fluffy. In a large bowl, add the sugar and melted butter. Add vanilla and. Gently stir in the melted butter and oil. We've updated our Privacy Policy, which will go in to effect on September 1, 2022. The last time, I made them, I used 1 cup blueberries ( that was all I had) 1 cup chopped fresh strawberries !!!! Step 3. Instagram|Facebook|Pinterest|YouTube|Twitter, Click below to print/save this recipe or pin it to bookmark. I stay busy raising four boys age 15 to 7. These are the best blueberry muffins Ive ever made. In a large bowl sift flour, then add salt, baking soda and baking powder and give it a stir. Set aside. ** Nutrient information is not available for all ingredients. In a small bowl add 1 1/2 cup blueberries and toss with 1 tablespoon flour and gently fold into the batter. Line 48 mini muffin cups with paper liners or generously grease muffin cups. In a medium bowl, combine the brown sugar, flour, butter and cinnamon. STEP ONE: Preheat the oven to 425F. Preheat your oven to 375F and line a 12-cup muffin pan. You can choose high quality ingredients, organic fresh berries, and leave out all of the funky preservatives or additives that you might find ina similar boxed mix. Sprinkle with remaining sugar. Remove the muffins from the oven, let cool, and drizzle on lemon glaze. Fill greased muffin cups two-thirds full. Sprinkle a layer of turbinado sugar on top. Preheat oven to 350 F (175 C). Once Creamed, add the eggs in and mix to incorporate fully. Preheat oven to 400 degrees. Awesome light muffins !!!!! Olga in the Kitchen is a food blog sharing easy step-by-step photos and videos, to help create memorable family moments. cscott . Q: Can you freeze this sour cream blueberry muffins for later?A:Absolutely. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Sign up for my newsletter and get a free guide with 5 quick-prep dinners you can make tonight. Whisk together flour, baking powder, soda, and salt in a small bowl; set aside. Please share your rating and review in a comment below. I recently made a similar recipe and they were so delicious I'm making two batches next week. cup sour cream cup fresh blueberries Turbinado sugar Instructions Preheat oven to 375 degrees. How to Make Blueberry Muffins with Sour Cream. In a separate bowl, stir together flour, salt and baking soda. Whisk to incorporate well. Once youve had these warm, soft sour cream blueberry muffins right out of the oven, youll never turn back. Amount is based on available nutrient data. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. STEP TWO: In a large bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, buttermilk, and sour cream. I'm now in college and I enjoy baking them for friends. Instructions. Spoon batter into the prepared muffin cups, filling each 3/4 full. Preheat the oven to 400 degrees F (200 degrees C). In small bowl, stir together flour, baking powder, baking soda and salt. Thesesour cream blueberry muffinsare also big, decadent, and totally satisfying! If you lost your appetite for muffins, I can assure you you will get it back! All rights reserved. Thank you! Make a well in the center. That said, I dont find this step necessary in this particular recipe. The batter will not be perfectly smooth and you will see tiny lumps of flour in it. Beat in the sour cream and vanilla extract on medium speed until combined. Mix in the eggs and vanilla. Sprinkle with streusel topping. Add the sour cream, oil, and vanilla and whisk to combine. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Whisk the egg continuously while gradually adding the sugar. Bake 22- 25 minutes until muffins are golden on top, or a toothpick inserted into muffin comes out clean. The key to success is to measure everything correctly and not over-mix. ( of a stick) salted butter, melted and cooled, blueberry muffins with sour cream, easy blueberry muffins, homemade blueberry muffins, sour cream blueberry muffins. These look delicious! Ive made them several times now because theyre easy, I usually have the ingredients on hand, and theyre sooooo good. I put most of them in the freezer to reheat as needed. Really? Gently fold in blueberries. Kids love mini muffins even more! Get recipes, menus ideas, tips, and more via email: Perfectly delicious. Fill the muffin cups to the top with batter (I use an ice cream scoop to make sure that each muffin is the same size). Grease 24 muffin cups or line with paper muffin liners. Super easy and saves time on those busy mornings when you still want something other than a bowl of cereal to eat. Preheat the oven to a 375F. Just like all homemade baked goods, these muffins taste their very best fresh. Cook pancakes 4 to 5 minutes or until bubbly and dry around edges. With over 1 cup of sour cream and a very moderate 350F oven, the homemade blueberry muffins cook for 30 to 35 minutes, much longer than typical muffins. In another bowl whisk together eggs and sugar until combined. The fresh summer blueberries are always my preference for both taste and texture. Fill greased muffin cups three-fourths full. There are a number of different ingredients that you can add to these basic muffins to make them even better. Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Whip until creamed, 2 minutes. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter. 2 Large Eggs 3/4 Cup sour cream 1 1/2 Teaspoon vanilla extract 4 Gradually add the dry ingredients to the wet ingredients and mix just until incorporated. *If using frozen berries, increase baking time to 30-35 mins. Line 12 muffin cups with muffin papers or spray with cooking spray. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. In a medium bowl, combine and whisk the dry ingredients: 2 cups all-purpose flour, 1 tsp baking powder and 1/4 tsp baking soda. So happy to hear you enjoyed this recipe. Required fields are marked *. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Combine eggs, milk, butter, and vanilla in another bowl using a whisk. Cool in the tins for 10 minutes. Let the muffins cool in the pans on wire racks for 5-10 minutes. You can enjoy them for breakfast, mid-day snack or any-sized gathering. Now add the milk, vanilla and sour cream. Divide the batter into the muffin cups, and top them generously with streusel. When we were growing up, my mom made these warm, delicious muffins on chilly mornings. Its down-home, country-style cooking! Add 1 cup sour cream, 1/2 cup vegetable oil and 1 tsp vanilla extract. Disclosure: This post may contain affiliate links. 2. In a medium mixing bowl, stir together eggs, sour cream, sugar, melted butter and vanilla. Blueberry muffins are my FAVORITE muffins. Then mix in the sour cream and milk one at a time until it's fully incorporated. Grease a muffin tin or line it with paper or silicone baking cups. Thats exactly what I do :). Have made them quite a few times already !!!!! What more could you ask for in a batch of homemade muffins? DO NOT OVERMIX or muffins will turn out dense. The prep time on this recipe is minimal and the payoff is amazing. Over-mixing muffin batter with frozen berries will cause your muffins to be extra greenish-blue. I made these muffins last weekend and they turned out so good that I will bake another batch for church tomorrow morning. Frozen berries cool the batter, therefore, increase baking time to 10-13 minutes longer. How To Make Sour Cream Blueberry Muffins Using a hand mixer, make the batter - eggs, sugar, sour cream, salt, vegetable oil, vanilla, and lemon zest. Combine eggs, milk, butter, and vanilla in another bowl using a whisk. If you cant eat them within a couple days of making them, its best for freeze them for later use! Reviews: Most Helpful . This looks amazing. Eggs should be light in color. It can be your next easy breakfast idea. And if the sour cream isnt blended all the way, its like youve found a hidden pocket of amazing! Do not thaw the frozen berries before stirring them into the muffins. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. Spray nonstick pancake turner with cooking spray. In a medium bowl, add the flour, baking soda and baking powder. Directions Preheat oven to 400. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Your email address will not be published. Using a rubber spatula, gently fold in the blueberries. Gently fold in blueberries. Also, be aware that the juices from frozen berries can bleed and turn the batter an odd shade of bluish-green. Place the eggs,both sugars,vegetable oil,vanilla and sour cream in a large bowl. Spray 16 muffin cups with cooking spray or line cups with paper liners. Set aside. Divide muffin batter into muffin liners. Each sour cream blueberry muffin has about 221 calories, 8 grams of fat, 4 grams of protein and 34 grams of carbohydrates. The muffin batter is so thick, that the berries dont need the extra flour to stay put! Set aside a tablespoon of the mixture and toss the blueberries in it. With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk. In a larger mixing bowl, stir together the flour, baking powder, baking soda, and salt. */
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