blueberry muffins with sour cream

Beat on low speed until just combined, about 30 seconds. Fresh blueberries are delicious by themselves, but they create even more amazing baked goods!

These are the perfect breakfast alternative.

Thank you, Caroline for the wonderful review! I know what you’re saying lol I’m glad you enjoyed these :)! I'm not crazy about the sour cream taste, but they're still really good. I added the lemon zest and a little bit of almond extract. Hot coffee and delicious desserts create memorable family moments. Line a 12-count standard muffin tin with cupcake liners. 7. Also my daughter loves them ??. Blueberries are really costly when they are not in season. My kids ate half in seconds and my husband and I finished the rest lol Thank you so much for this recipe! Spoon muffin batter equally into muffin pan filling muffin cups 3/4 to the top (or until all of the batter is used up). Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. Add the blueberries to batter and use a spatula to gently fold in blueberries just until combined. In a large bowl, beat together 2 eggs, 1 cup granulated sugar and 1/2 teaspoon fine salt with an electric mixer on high speed for 4-5 minutes. Marinated Baked Chicken Tenderloins (VIDEO).

I am taking them to a breakfast potluck and will put a nice powdered sugar vanilla glaze on them. A nice glaze salvages everything... LOLI'll make them again but will add 1/2 salt, maybe a touch more sugar and switch the sour cream with my homemade yogurt as someone else suggested.

The texture of these muffins is just right! It really gave the top a nice texture and flavor. For the first time, I feel like I finally did it right lol. Bake for 30 minutes, or until the tops are golden brown.

Made this the next morning after saw your post.

but a girl needs some dessert too! Next time, I'll use paper liners. Frozen berries cool the batter, therefore, increase baking time to 10-13 minutes longer. It’s definitely hard to stop just at one :). If extra batter (sometimes it happens), use remaining batter to make mini blueberry muffins.

I did add 1/2 t. of vanilla but they still lacked something. 1. These muffins were so easy and delicious. I'm now in college and I enjoy baking them for friends. Eggs should be light in color. Not as good as my high calories muffins with lots of glaze and crumble on top but very tasty and SO EASY! This will be my go to muffin recipe from now on. I used Greek yogurt since I didn’t have sour cream on hand and they turned out so delicious. I pick from local farms at end of summer and freeze to use in dessert recipes during fall and winter.

They taste incredibly delicious with a cup of coffee or tea.

Cool 5 minutes before removing from pan to a wire rack. They will also last for about a week in the refrigerator if properly stored or up to 3 months in the freezer. It can be your next easy breakfast idea. Whether you pick your own fresh blueberries or buy them at the market, they will last the longest if you store them unwrapped in the refrigerator. Grease a muffin tin or line it with paper or silicone baking cups. Spoon muffin batter equally into muffin pan filling muffin cups 3/4 to the top (or until all of the batter is used up). Rinsing them too early will cause them to start to deteriorate before their use. They were moist and delicious.

These are phenomenal!

These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. DO NOT OVERMIX or muffins will turn out dense. That’s exactly what I do :). I’m so glad you enjoyed this recipe! Kids love mini muffins even more! Toss frozen berries with a bit of flour before incorporating into the batter to prevent from sinking. I started keeping sour cream on hand for these No Knead 7UP Biscuits, and because James likes to add it to tacos and the like. Keep in mind, frozen blueberries will make the batter slightly blue-green colored once baked and cooled. You can also use handheld whisk to mix in the flour. Beat in the eggs one at a time. 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. Read my disclosure policy. Blueberry Sour Cream Muffins. Over-mixing muffin batter with frozen berries will cause your muffins to be extra greenish-blue.

*For perfectly round muffins, fill muffin cups 3/4 to the top. They are soft and perfectly moist on the inside with perfectly golden-brown top. Enjoying making your recipes while stuck at home. But the good news – these are nothing like Costco muffins. More. Preheat the oven to 400 degrees F (200 degrees C). I’m so happy you enjoyed this recipe!

I'll definitely try them with blueberry yogurt next time. This post may contain affiliate links.

Just like all homemade baked goods, these muffins taste their very best fresh. There was a long pause (over a decade) when I couldn’t even look at muffins. Perfect for my busy lifestyle and 2 little helpers. Add half the dry ingredients and stir until just barely combined. Greek yogurt is a great alternative to sour cream in these. These were very good in texture, nice and light, but just lacked something. Line a 12-count standard muffin tin with cupcake liners.

(I used frozen blueberries). Hopefully, that does the trick. The first time I make a recipe I pretty much follow it. *If using frozen berries, increase baking time to 30-35 mins. But before you do, discard any that are squishy or dried up. Add 1 cup sour cream, 1/2 cup vegetable oil and 1 tsp vanilla extract.

In a small bowl, toss to coat 1 1/2 cups fresh blueberries with 1 tsp all-purpose flour.

Serve warm or at room temperature. Make sure to wrap them in few layers to avoid freezer-burn. Let baked muffins cool in muffin pan for 5 minutes and then transfer onto a cooling rack until room temperature before enjoying.

Bake at 375°F for 25-30 minutes, or until tops are golden and a toothpick inserted into the center, comes out clean. Preheat the oven to a 375°F. Blueberries are in style throughout the whole year in our house. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. If fresh blueberries are not on hand, you can definitely use frozen blueberries for this recipe. Tag @olgainthekitchen on Instagram and hashtag it #olgainthekitchen - I'd love to see your creations! *If using frozen berries, increase baking time to 30-35 mins. Eggs should be light in color. Fold in blueberries. Fill greased muffin cups three-fourths full. 4. Sift together the flour, salt, baking powder, and baking soda into a medium bowl.

We love to make them on the weekends to have with breakfast or just a snack. They are absolutely divine, the texture is amazing! I'll be making these again. Add the remaining dry ingredients, along with the blueberries and fold with a spatula until just combined. Yay! Then of course, there is that crumble topping to top them off…oh yes please! Preheat oven to 400 degrees.

Sour Cream Blueberry Muffins Recipe: This muffin recipe is so easy and literally takes few minutes to whip up.

I made these with my two year-old. Some turn out , some are lacking but I was pleasantly surprised how good these were. It's a great recipe if you're looking for an easy one to do with kids. 5. Frozen berries are great for baking, as you can use them directly from the freezer without thawing, which helps to prevent staining from the juice in your baked goods. This applies to all types of berries. 6. That’s wonderful Nastya! These were wonderful! Before using, discard any stems.

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