Blueberry Muffins with Sour Cream
There’s something undeniably comforting about the aroma of freshly baked muffins wafting through your kitchen. These Blueberry Muffins with Sour Cream are the perfect blend of fluffy texture and burst of flavor, making them an irresistible treat for breakfast or a snack. With the addition of sour cream, these muffins are incredibly moist and rich,…
Servings: 12 servings
Ingredients
Ingredients
- 2 cupsall-purpose flour plus 1 tablespoon
- 1/2 teaspoonsalt
- 2 teaspoonsbaking powder
- 2 eggs
- 1/2 cupsalted butter melted and cooled
- 3/4 cupgranulated sugar
- 1 teaspoonvanilla extract
- 1/2 cupbuttermilk
- 1 cupsour cream
- 1 cupfresh blueberries rinsed and dried
- 2 tablespoonslight brown sugar
Instructions
Instructions
- Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or spray the cups with nonstick cooking spray.
- Measure 2 cups plus 1 tablespoon all-purpose flour. In a small bowl, sift (or whisk) together 2 cups of the flour, ½ teaspoon salt, and 2 teaspoons baking powder; set this dry mixture aside. Reserve the extra 1 tablespoon of flour for the blueberries.
- In a large mixing bowl, whisk together 2 eggs, ½ cup melted (and cooled) salted butter, ¾ cup granulated sugar, 1 teaspoon vanilla extract, ½ cup buttermilk, and 1 cup sour cream until smooth and combined.
- Add the sifted dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon just until the dry ingredients are incorporated; do not overmix.
- Place 1 cup fresh blueberries in a small bowl and toss them with the reserved 1 tablespoon of flour until evenly coated. Fold the floured blueberries gently into the batter.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
- Sprinkle the tops of the muffins with 2 tablespoons light brown sugar, dividing it evenly.
- Bake at 425°F for 6 to 7 minutes. Without removing the pan, reduce the oven temperature to 375°F and continue baking for an additional 10 to 12 minutes, or until a toothpick inserted into a muffin center comes out clean and the tops are golden brown.
- Remove the pan from the oven and let the muffins cool in the pan for 5 minutes. Then transfer the muffins to a cooling rack to finish cooling.
Equipment
- 12-cup muffin pan
- paper liners or nonstick spray
- Mixing bowls
- Whisk
- Spatula
- Small Bowl
- Cooling rack
Notes
You can use unsweetened frozen blueberries instead of fresh blueberries in equal amounts. Don’t let them thaw; just put them directly from the freezer into your batter.
Do not over-stir the batter. The muffins will be too dense and tough.
Coating the blueberries in flour will help keep them suspended in the muffins while baking, so you will have a nice distribution throughout.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time.
Do not leave the muffins to cool in the muffin tin any longer than 5 minutes. The heat from the pan will overcook them.
Do not over-stir the batter. The muffins will be too dense and tough.
Coating the blueberries in flour will help keep them suspended in the muffins while baking, so you will have a nice distribution throughout.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time.
Do not leave the muffins to cool in the muffin tin any longer than 5 minutes. The heat from the pan will overcook them.