Blueberry Muffins With Sour Cream

Blueberry Muffins With Sour Cream

Blueberry muffins frequently disappoint me; they either lack real fresh blueberries, are overly sweet, or are simply crumbly. I’ve spent the last few months searching for the perfect blueberry muffins, and I’m happy to report that I’ve found them!

These blueberry muffins are simply divine, packed with real blueberries and the perfect batter. They’re simple to make, not too sweet, and bursting with blueberries in every bite. Sour cream is added to these muffins, which distinguishes them from traditional muffins and makes them super delicious and moist.

Making The Muffins (Overview)

I’ll provide a complete recipe with ingredients and step-by-step instructions at the conclusion of this article, but first, here’s a brief explanation so you know what to expect.

The majority of muffin recipes adhere to the muffin method. This method involves combining dry and liquid ingredients separately in separate bowls. Today’s muffins are prepared in a single bowl.

The mixture more closely resembles the cake method; both dry and liquid ingredients are added to the butter-sugar-egg mixture, and everything is combined in a single bowl. Once the batter is prepared, very gently fold in the fresh blueberries.

Fresh Vs. Frozen Blueberries

Fresh and frozen blueberries both work well in muffins. I made these muffins with both types, and I couldn’t tell the difference in flavor. However, they differ in their interactions with the batter.

Fresh blueberries are simple to work with; simply fold them into the batter and you’re finished. They are strong and do not break. Peak season blueberries are also delicious and make an excellent addition to any cake or muffin.

Off-season blueberries, on the other hand, may be bland. This will never happen with frozen blueberries because they are harvested at the peak of ripeness. The problem with frozen blueberries is that they will color your batter.

The batter is beautiful when unbaked, but once baked, it can turn into a purple-grey-green color that is unappealing (unless you want to add blue-purple or indigo food coloring to make it look like the blue is purposeful).

If you want to use frozen blueberries in these muffins, add them when they are completely frozen and bake the muffins right away.

The color of the batter can also be influenced by its acidity to alkalinity ratio. The alkaline batter, or plain batter, can turn your blueberries bluish-green, whereas the acidic batter (like this one because it contains sour cream) can turn them reddish-purple.

Preventing

The simplest method, as already mentioned, is to use fresh blueberries. Because the juices from the frozen blueberries bleed into the batter, this problem might only occur with frozen blueberries.

Use frozen blueberries therefore, and I even like to spread them out on paper towels before using them to absorb some of the extra moisture. You can see that a lot of the color (I assume this is because some may be coated with juices) remains on the paper towel after you place them on it, cover them, and roll them for 20 seconds.

You can prevent the blueberries from sinking into the batter by tossing them with some flour, which will also stop color from transferring to the batter.

Key Steps For Making Blueberry Muffins

Use oil or melted butter as a base for these blueberries, which are made with oil (or melted butter) and sour cream. These ingredients will moisten your muffins. You can add butter for extra flavor. Do not over-mix; as you are aware, you should avoid over-mixing the batter. Over-mixed batter yields dense muffins.

Lemon zest is required; lemon balances the sweetness of the muffins and enhances the flavor of the blueberries. For the perfect amount of zest, look for organic lemons. If you can’t find these, use dried lemon peel or freeze-dried lemon peel instead.

How To Serve And Store Blueberry Muffins?

The best way to enjoy freshly baked blueberry muffins is with a cup of tea or a glass of milk. The leftovers will last for several days at room temperature. My preferred method for serving these muffins is to cut them in half, toast or broil them for a few minutes, and then spread them with butter. This is my idea of the ideal breakfast.

Blueberry Muffins With Sour Cream

Time to prepare: 10 minutes

Time to cook: 25 minutes

6 servings

Ingredients

2 cups sugar and 1 egg
Vegetable oil, 1/4 cup
1-half cup sour cream
Lemon zest, vanilla extract, one cup of all-purpose flour, and one teaspoon for coating blueberries
34 teaspoon baking powder
one grain of salt
1 cup of blueberries, fresh (or frozen)

Instructions

1. Heat the oven to 375°F. Line a muffin pan with paper liners.

2. In a mixing bowl, combine the egg and sugar until the mixture is fluffy and pale.

3. Combine the vegetable oil, sour cream, lemon zest, and vanilla extract in a mixing bowl.

4. Whisk in the flour and baking powder, one-third at a time, to the liquid ingredients. Do not over-mix the batter.

5. Toss blueberries with flour in a small bowl.
6. Fold the blueberries into the batter with a spatula until evenly distributed.

7. Spoon muffin batter evenly into muffin cups, filling them all the way to the top.
8. Bake for 25-30 minutes, depending on the size of the muffins. Increase the baking time to 30-35 minutes if using frozen blueberries.

9. Cool the baked muffins in the muffin tin for 5 minutes.
10. Place the muffins on a wire rack to cool completely before serving.

Ingredients

2 cups sugar and 1 egg
Vegetable oil, 1/4 cup
1-half cup sour cream
Lemon zest, vanilla extract, one cup of all-purpose flour, and one teaspoon for coating blueberries
34 teaspoon baking powder
one grain of salt
1 cup of blueberries, fresh (or frozen)

Instructions

Heat the oven to 375°F. Line a muffin pan with paper liners.

In a mixing bowl, combine the egg and sugar until the mixture is fluffy and pale.

Combine the vegetable oil, sour cream, lemon zest, and vanilla extract in a mixing bowl.

Add the flour and baking powder to the liquid ingredients in thirds, whisking after each addition, but don’t over-mix the batter.

Toss blueberries with flour in a small bowl.

Add the blueberries to the batter and fold in with a spatula until evenly distributed.

Spoon muffin batter evenly into muffin cups, filling them all the way to the top.

Bake for 25-30 minutes, depending on the size of the muffins. Increase the baking time to 30-35 minutes if using frozen blueberries.

In a muffin tin, cool the baked muffins for 5 minutes.

Place the muffins on a wire rack to cool completely before serving.

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