Creamy and buttery blueberry sour cream muffins. Easy to make, moist and cakey muffins. The batter is very thick with lots of blueberries.
Recipe Ingredients
- Butter
- White sugar
- Sour cream
- Egg
- Vanilla extract
- Flour
- Baking powder
- Salt
- Fresh or frozen blueberries
HOW TO MAKE THIS RECIPE
- 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.
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 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.
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Servings: 12 muffins
Calories: 252kcal
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
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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