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    Home » Recipes » Muffins

    Blueberry Sour Cream Muffins

    Published: Dec 5, 2020 / Updated: Sep 22, 2021 by Adelyn

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    Creamy and buttery blueberry sour cream muffins. Easy to make, moist and cakey muffins. The batter is very thick with lots of blueberries.

    Blueberry Sour Cream Muffins on board server

    Recipe Ingredients

    • Butter
    • White sugar
    • Sour cream
    • Egg
    • Vanilla extract
    • Flour
    • Baking powder
    • Salt
    • Fresh or frozen blueberries

    HOW TO MAKE THIS RECIPE

    1. Preheat convection oven to 375 degrees F.
    2. Line muffin tray with 12 muffin liner cups.
    3. Wash blueberries, pat dry, and then set aside.
    4. Cream butter and sugar until smooth. Add the sour cream, egg, and vanilla until well blended.
    5. In a separate bowl, combine the flour, baking powder, and salt. Add this mixture to the liquid ingredients.
    6. Using a spatula, fold in the blueberries and be very careful not to mash the blueberries.
    7. Spoon the batter into the 12 prepared muffin cups.
    8. Bake at 375 degrees F for 20-25 minutes or until the inserted tester comes out clean.
    9. Let it cool for 10 minutes before serving.

    Tools Needed

    • 3 bowls of different sizes
    • electric mixer with the paddle attachment (optional, read tips below)
    • spatula

    Tips

    • It is easier to make the dough using the electric mixer with a paddle attachment following the same instructions. Once the dough is ready, I fold in the blueberries using a spatula. It is sometimes unavoidable keeping the blueberries from getting mashed, so I suggest to be very careful when folding the blueberries with the dough.
    • Cooking times may vary depending on the oven you are using, so it is best to test the muffins before taking it out of the oven.
    • The muffins can be kept in the freezer for up to 3 months. Let it cool completely and then place in a freezer-friendly container.
    • Making blueberry muffins is one way of getting rid of extra blueberries before it goes bad in your refrigerator.
    •  Sometimes when the sour cream is close to the expiry date, making these muffins are a great way of saving you from throwing away the sour cream.  

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    • Blueberry Muffins
    • Mango Muffins
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    Recipe

    Blueberry Sour Cream Muffins on board server.

    Blueberry Sour Cream Muffins

    Creamy and buttery blueberry sour cream muffins. Easy to make, moist and cakey muffins. The batter is very thick with lots of blueberries.
    No ratings yet
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    Cuisine: American
    Course: Breakfast, Muffins
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 muffins
    Calories: 252kcal
    Author: Adelyn

    Equipment

    • 3 bowls of different sizes
    • Electric mixer with the paddle attachment (optional, read tips below)
    • spatula

    Ingredients

    • ½ cup softened butter
    • ¾ cup white sugar
    • 2 large eggs
    • 1 cup sour cream
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1 ½ cup blueberries fresh or frozen
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    Instructions

    • Preheat convection oven to 375 degrees F.
    • Line muffin tray with 12 muffin liner cups.
    • Wash blueberries, pat dry, and then set aside.
    • Cream butter and sugar until smooth. Add the sour cream, egg, and vanilla until well blended.
    • In a separate bowl, combine the flour, baking powder, and salt. Add this mixture to the liquid ingredients.
    • Using a spatula, fold in the blueberries and be very careful not to mash the blueberries.
    • Spoon the batter into the 12 prepared muffin cups.
    • Bake at 375 degrees F for 20-25 minutes or until the inserted tester comes out clean.
    • Let it cool for 10 minutes before serving.

    Notes

    • It is easier to make the dough using the electric mixer with a paddle attachment following the same instructions. Once the dough is ready, I fold in the blueberries using a spatula. It is sometimes unavoidable keeping the blueberries from getting mashed, so I suggest to be very careful when folding the blueberries with the dough. 
    • Cooking times may vary depending on the oven you are using, so it is best to test the muffins before taking it out of the oven. 
    • The muffins can be kept in the freezer for up to 3 months. Let it cool completely and then place in a freezer-friendly container.

    Nutrition

    Calories: 252kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 297mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 405IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1mg
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    Hello, world! My name is Adelyn. I am the writer, recipe developer, and food photographer at Seaside Recipes. I love sharing my recipes with the world.

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