Blueberry Sour Cream Muffins

Luscious. Moist. Bursting with big ol' plump blueberries! These best-of-the-best-muffins freeze & re-heat well. Hmmm.. how long have we been making these now? 15 years or so? And I've never found any other recipe that tops 'em!

Fun to mess around with trying to make almost refined-sugar-free for Papa (ie: Splenda, erythritol, stevia combos), but man-o-man are they amazing with cane sugar!

Tip: One of the tricks to achieving lighter muffins is to not overmix after adding the flour.

Blueberry Sour Cream Muffins

    2 eggs
    1 c sugar
1/2 c canola oil
1/2 tsp vanilla extract
    2 c flour
1/2 tsp salt
1/2 tsp baking soda
    1 tsp baking powder
    1 c sour cream
    1 c fresh or frozen blueberries *

Oven: preheat to 400°

- In large bowl beat eggs & then mix in sugar
- Gradually beat in oil & stir in vanilla
- Whisk in salt, baking soda, & baking powder
- Add flour just til incorporated (do not overmix!)
- Stir in sour cream**
- Gently fold in blueberries
- Spoon into greased or muffin-cup lined regular size muffin tin
- Bake @ 400° for 20 minutes or til tops are golden domes & muffins test done
- Yield: 12 marvelous muffins =)

* If using frozen berries you don't want to thaw them. Either add 'as is' from the freezer or lightly rinse under cold water to separate & then drain well. If thawed they will bleed & make your batter blue so fold in carefully (or just enjoy the color!). Frozen berries may cause your muffins to need a little more cooking time so keep an eye on them after the initial 20 min.

** Before adding to a recipe I like to give the sour cream a thorough stir before adding so it's smooth and can blend into the mix better.

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