Sour Cream Blueberry Muffins are quick and easy to make which is good because they are also quick and easy to EAT. These muffins have blueberries evenly distributed throughout the muffin, are not too sweet.
- White Sugar
- Brown Sugar
- Vanilla Extract
- Sour Cream
- Baking Soda
- Baking Powder
- Optional Lemon Zest
- All Purpose Flour
How to Make Sour Cream Blueberry Muffins:
- Take out cold ingredients and bring to room temperature.
- Whip Butters and Sugars together.
- Add Remaining wet ingredients
- Fold in flour and remaining dry ingredients
- Fold in flour dusted Blueberries
- Place in muffin tins
FAQ about Sour Cream Blueberry Muffins:
A few things! The acidity and fat are a powerful combo. Sour Cream adds moisture without thinning the batter too much. More fat content means you will have a velvety texture instead of a dry one. The acidity helps to tenderize the gluten strands in the flour. Resulting in a more tender crumb.
Plain Greek yogurt is the best, most comparable to sour cream in regards to fat content and acidity. You can also use apple sauce!
2-7 days. It depends on the temperature and humidity in your house.
Why are room temperature ingredients important in baking?
Room Temperature ingredients that are whipped together form an emulsion that traps air. When it is baked, this trapped air expands and produces fluffy cake or whatever it is you are baking. Room Temperature ingredients form a smoother batter which yields an even, uniformly textured baked good.
These muffins are based off of Sallys Baking Addiction Blueberry Muffins. These are a lighter option as they do not include a crumble nut topping.
Sour Cream Blueberry Muffins
- ½ Cup Salted Butter
- ½ Cup White Granulated Sugar
- ¼ Cup Brown Sugar
- 2 Eggs
- 2 Teaspoons Pure Vanilla Extract
- ¼ Cup 2% Milk
- ½ Cup Sour Cream
- ½ Teaspoon Table Salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1¾ Cup All Purpose Flour
- 2 Cups Frozen Blueberries
- 1 Teaspoon Lemon Zest Optional
- Take the eggs, milk and sour cream out of the fridge and allow them to come to room temperature. See above note as to WHY room temperature ingredients are important.This is a good time to sift your flour, baking soda and baking powder. I do this to prevent clumps and evenly distribute the powder and soda. When you don't sift it you can end up with clumps of the powder and soda which is so gross to bite into. If you don't have a fine mesh sifter, you can use a whisk and stir the dry ingredients together really well. .Line a standard sized muffin tin with paper liners. Then lightly spray the top with cooking spray. This will help prevent the muffin tops from sticking to the pan.
Preheat oven to 425°F
- Whip the sugars and butter together using a handheld blender or stand mixer with the paddle attachment. Whip until creamed, 2 minutes.
- Once Creamed, add the eggs in and mix to incorporate fully. Now add the milk, vanilla and sour cream. Mix to combine. If you're using lemon zest - add it in now.
- Toss the blueberries in a bit of the flour. about ½ cup. Hold back a couple tablespoons of blueberries from this to put on top of the muffins once they are in the muffin tin.
- Fold in the dry ingredients, stirring until combined but do not mix for many minutes - just be sure its all mixed in and no flour chunks remain and you're good to go. Add in the blueberries. Stir until just combined.
- Divide the batter into the paper lined muffin tins. Top the muffins with the remaining blueberries. a couple per muffin.
- Bake for 5 minutes at 425°F then, without taking the muffins out of the oven, turn the oven down to 350°F for 18minutes or until a tooth pick is inserted into the center of a muffin and it comes out with moist crumbs instead of wet batter.total bake time 23 minutes.