Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

One of the things we like about these sour cream blueberry muffins is that they aren’t very sweet.  But these little beauties are light and tender and the pop of blueberries give them just the right amount of fruity flavor.  I use frozen blueberries and they work perfectly.

I think these muffins would also be delicious with raspberries.

Give them a try and see if they become one of your new favorite muffins.

Sour Cream Blueberry Muffins

Yield: 12 muffins

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup sugar
  • 1 cup sour cream
  • 2 large eggs
  • 1/2 cup melted butter
  • 1 teaspoon vanilla
  • blueberries ~ I don't measure, I just add frozen blueberries until it's the amount I want

Directions

  1. Preheat the oven to 350 degrees.
  2. Prepare a 12-cup muffin tin with muffin liners or spray with cooking spray.
  3. In a medium bowl, whisk together the flour, salt, baking soda, and nutmeg. Stir in the frozen blueberries until they're well coated with the flour mixture.
  4. In another bowl, whisk together the sugar, sour cream, eggs, butter or oil, and vanilla.
  5. Add the moist ingredients to the dry ingredients and mix just until the batter is well mixed taking care to not over-mix.
  6. Spoon the batter into the muffin liners or sprayed muffin tin and bake for 18-20 minutes until a toothpick placed into the center of a muffin comes out clean.

Notes

These muffins freeze well. I like to freeze two muffins in sandwich ziplock bags so my hubby can grab a bag to take with him to work for a mid-morning or afternoon snack.

http://www.abrightandbeautifullife.com/sour-cream-blueberry-muffins/

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One Response to Sour Cream Blueberry Muffins

  1. Leilani October 27, 2015 at 10:54 am #

    These are similar to a yogurt blueberry muffin recipe I use all the time that I found in a Cooking Light cookbook. I hear ya on a muffin that isn’t so sweet. I’ve gotten to where I don’t order them in coffee shops anymore because they are so sickly sweet and oily. Blech! Why can’t they sell these? 🙂

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