Blueberry Sour Cream Muffins
A tender, moist muffin filled with sweet, plump blueberries.
Yield: 16
Calories: 182kcal
Materials
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, (light or dark)
- 2 large eggs, room temperature
- 1/2 cup sour cream, (or plain/vanilla yogurt) room temperature
- 2 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 cup milk, room temperature
- 1 3/4 cups fresh blueberries, washed and dried
- 2 Tbsp. turbinado sugar, for topping
Instructions
- Preheat oven to 425°. Line 2 muffin pans with 16 liners.
- In large bowl, beat the butter, sugar, and brown sugar until smooth, approx. 2 min. Add the eggs, one at a time, until thoroughly combined. Beat in sour cream and vanilla.
- Meanwhile, mix dry ingredients together (flour, baking soda, baking powder, cinnamon, and salt).
- Reduce beater speed to low and gradually add flour mixture, alternating with milk. Scrape sides as you go, and do not over mix. Beat only until no dry flour remains. Fold in blueberries.
- Spoon batter into liners. Sprinkle turbinado sugar over each muffin, approx. 1/3 tsp. each.
- Bake for 5 minutes, then reduce heat on oven to 350° for another 17 - 20 minutes (25 minutes total). Using the toothpick method of checking for doneness is difficult with all the blueberries. Allow to cool in the pan for a few minutes, then remove to wire rack to cool completely. Enjoy!
Notes
Frozen blueberries can be used instead of fresh, do not thaw.
Nutrition
Calories: 182kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 191mg | Potassium: 60mg | Fiber: 1g | Sugar: 14g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg