SOUR CREAM BLUEBERRY MUFFINS
The sour cream brings moistness to these muffins which are bursting with fresh blueberries.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
- Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
- Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
- Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.4 g, Cholesterol 37.2 mg, Fat 13.7 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 204.4 mg, Sugar 18.2 g
THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
- Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
- Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
FRESH BLUEBERRY SOUR CREAM MUFFINS
From Down Home with the Neely's cookbook, they say this is the best one they have tried! The sugar topping adds a sweet crunch. Yum!
Provided by Sharon123
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350*F.
- Line a 12 cup muffin tin with paper liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk.
- In a separate bowl, sift flour, baking powder, baking soda, and salt together. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. Fold in the blueberries gently with a spatula, and make sure batter is well mixed.
- In a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of white sugar together.
- Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
- Remove from oven, sprinkle with the brown sugar and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean.
- Enjoy!
SOUR CREAM BLUEBERRY MUFFINS
When we were growing up, my mom made these warm, delicious muffins on chilly mornings. I'm now in college and I enjoy baking them for friends. -Tory Ross, Cincinnati, Ohio
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 195 calories, Fat 7g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 272mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY CREAM MUFFINS
Rich and delicious blueberry muffins. The secret is the sour cream.
Provided by KK3
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
- Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 281 calories, Carbohydrate 35.2 g, Cholesterol 39.4 mg, Fat 14.2 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 4.2 g, Sodium 171.7 mg, Sugar 18 g
BLUEBERRY CREAM MUFFINS
When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in these blueberry muffins with sour cream. -Lillian Van der Harst, Center Lovell, Maine
Provided by Taste of Home
Time 35m
Yield 24 muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Fill greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.
Nutrition Facts :
BLUEBERRY SOUR CREAM MUFFINS
My family and I love these muffins. I wanted a blueberry muffin to satisfy my tastebuds so I played around with a couple of different recipes from The Joy of Cooking and created this recipe that combined the flavors I was looking for in a breakfast muffin.
Provided by mojo mom
Categories Breakfast
Time 35m
Yield 18 Regular Muffins or 10 Jumbo Muffins, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- pre-heat oven to 375 degrees.
- In a large mixing bowl, start with the eggs and lightly beat, add the "wet" ingredients in the order listed, sour cream, sugar, milk, lemon zest and lemon juice, mixing until well blended 1 to 2 minutes.
- In a seperate bowl sift the flour with the salt, baking soda and baking powder. Once sifted stir the flour mixture into the wet mixture with a spatula, carefull not to over mix the batter. It is OK to have some lumps in the batter and the batter will be thick. Gently fold in the blueberrys so as not to mash them into the batter.
- I like my muffins a little on the large size so I fill the paper baking cups 3/4 of the way full, in regular or jumbo muffin pans.
- For regular muffins bake at 375 for approximately 16 to 18 minutes and for jumbo muffins bake for 20 to 22 minutes.
- Let the muffins cool in the muffin pan for 2 to 3 mintues then remove to a cooling rake for another 5 minutes.
- Serve warm.
Nutrition Facts : Calories 626.8, Fat 12.4, SaturatedFat 6.3, Cholesterol 100, Sodium 899.5, Carbohydrate 118.4, Fiber 3.5, Sugar 57.8, Protein 12.1
JUMBO SOUR CREAM BLUEBERRY MUFFINS
These jumbo muffins are packed full of blueberries! While they can be made into regular size muffins, I prefer jumbo muffins, especially because most people won't stop at one regular size muffin!
Provided by thedailygourmet
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups with cooking spray or line with paper liners.
- Beat eggs in a large bowl with an electric mixer, gradually adding sugar, until thick and lemon-colored. Mix in sour cream, applesauce, and almond extract.
- Combine flour, whole wheat flour, salt, and baking soda in a separate bowl. Stir into the creamed mixture just until dry ingredients are moist. Mixture will be lumpy; do not overmix! Gently fold in blueberries.
- Spoon batter into the prepared jumbo muffin cups. Sprinkle whiskey barrel smoked sugar over the top of each muffin.
- Bake in the preheated oven until tops spring back when lightly pressed, about 28 minutes. Cool in the cups for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 74.1 g, Cholesterol 78.9 mg, Fat 10.3 g, Fiber 2.9 g, Protein 8.1 g, SaturatedFat 5.6 g, Sodium 344.1 mg, Sugar 40.2 g
SOURCREAM BERRY MUFFINS
Baked in greased muffin cups, this delicious treats bake up beautifully. If you like lemon or want a streusel topping, it's easy to vary this recipe to suit your fancy.-Linda Gilmore, Hampstead, Maryland
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.
Nutrition Facts : Calories 241 calories, Fat 12g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM BLUEBERRY MUFFINS
This quick mix uses baking mix (such as Bisquick) and mixes up very quick. My boys think this is a great Saturday morning breakfast especially when the blueberries start to come in the garden.
Provided by mary winecoff
Categories Breakfast
Time 35m
Yield 1 dozen
Number Of Ingredients 6
Steps:
- In a bowl, combine the baking mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined.
- Fold in blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
- Bake at 375°F for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 2445, Fat 94.8, SaturatedFat 39.8, Cholesterol 496.7, Sodium 2919.9, Carbohydrate 366, Fiber 8.9, Sugar 227.8, Protein 38.9
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
More about "fresh blueberry sour cream muffins recipes"
BLUEBERRY-SOUR CREAM MUFFINS RECIPE - EUGENIA BONE
From foodandwine.com
5/5 Total Time 50 minsServings 12
- Preheat the oven to 375°. In a medium bowl, combine the brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
- Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter.
- Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.
BLUEBERRY SOUR CREAM MUFFINS - A LATTE FOOD
From alattefood.com
5/5 (4)Total Time 50 minsCategory Breakfast
AWESOME BLUEBERRY SOUR CREAM MUFFINS RECIPE
From recipes.sparkpeople.com
SOUR CREAM BLUEBERRY MUFFINS RECIPE - A MOM'S TAKE
From amomstake.com
LIGHT & FLUFFY BLUEBERRY MUFFINS WITH SOUR CREAM
From sustainmycookinghabit.com
THE BEST BLUEBERRY MUFFINS (WITH FROZEN BLUEBERRIES
From averiecooks.com
BLUEBERRY SOUR CREAM MUFFINS - LOVE AS FOOD
From loveasfood.com
BAKERY-STYLE BLUEBERRY MUFFINS - LAUREN'S LATEST
From laurenslatest.com
LEMON-BLUEBERRY SOUR CREAM MUFFINS
From foodess.com
BLUEBERRY COFFEE CAKE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
BLUEBERRY MUFFINS - BLUEBERRY.ORG
From blueberry.org
BLUEBERRY-SOUR CREAM MUFFINS RECIPE | MYRECIPES
From myrecipes.com
BLUEBERRY SOUR CREAM MUFFINS - THIS JESS
From thisjess.com
HEALTHY SOUR CREAM BLUEBERRY MUFFINS [11 INGREDIENTS FOR 12 …
From healthylivingmarket.com
BLUEBERRY SOUR CREAM MUFFINS WITH LEMON GLAZE - A SOUTHERN SOUL
From asouthernsoul.com
BLUEBERRY MUFFINS WITH FROZEN BLUEBERRIES AND SOUR CREAM
From cookinglsl.com
YOU CAN RIFF ON THIS HEALTHY BLUEBERRY-SOUR CREAM MUFFIN
From myrecipes.com
BLUEBERRY MUFFINS WITH SOUR CREAM - THE BEST BLOG RECIPES
From thebestblogrecipes.com
HOMEMADE BLUEBERRY MUFFINS - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
SOUR CREAM BLUEBERRY MUFFINS - MEGAN VS KITCHEN
From meganvskitchen.com
BLUEBERRY SOUR CREAM MUFFINS WITH STREUSEL TOPPING
From savorwithjennifer.com
SOUR CREAM BLUEBERRY MUFFINS - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
SOUR CREAM BLUEBERRY MUFFINS - LOLO HOME KITCHEN
From lolohomekitchen.com
SOUR CREAM BLUEBERRY MUFFINS WITH STREUSEL TOPPING - MINT
From mintandmallowkitchen.com
QUICK AND EASY FRESH BLUEBERRY MUFFINS - DEVOUR DINNER
From devourdinner.com
BLUEBERRY SOUR CREAM MUFFINS - SEASIDE RECIPES
From seasiderecipes.com
SOUR CREAM BLUEBERRY MUFFINS — THE HONEST SPOON
From thehonestspoon.com
BLUEBERRY MUFFINS WITH CINNAMON STREUSEL | LIFE LOVE & SUGAR
From lifeloveandsugar.com
BLUEBERRY MUFFINS WITH SOUR CREAM RECIPES - STEVEHACKS
From stevehacks.com
BLUEBERRY MUFFINS WITH SOUR CREAM - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
☑ GLUTEN FREE BLUEBERRY MUFFINS THERMOMIX - DANNY'S BLOG
From danny-ferguso.github.io
BLUEBERRY-SOUR CREAM MUFFINS - LIVING ON COOKIES
From livingoncookies.com
BLUEBERRY SOUR CREAM MUFFINS - SMALL BATCH | FARMETTE KITCHEN
From farmettekitchen.com
BLACKBERRY SOUR CREAM MUFFINS - COOKING WITH CARLEE
From cookingwithcarlee.com
BANANA BLUEBERRY SOUR CREAM MUFFINS - GOOD THYMES AND GOOD …
From goodthymesandgoodfood.com
SOUR CREAM BLUEBERRY MUFFINS - AQUEENA THE KITCHEN
From aqueenathekitchen.com
SOUR CREAM BLUEBERRY MUFFINS - OLGA IN THE KITCHEN
From olgainthekitchen.com
#celebrity #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #breads #eggs-dairy #fruit #american #southern-united-states #holiday-event #vegetarian #muffins #grains #dietary #gifts #quick-breads #berries #blueberries #pasta-rice-and-grains #novelty #to-go
You'll also love