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Blueberry Muffins With Frozen Blueberries And Sour Cream – sweet, soft and moist, tender and loaded with blueberries. One bowl recipe, perfect for a quick breakfast or coffee snack. These healthier muffins are loaded with blueberries, made with butter and sour cream.
Today’s recipe is for soft, moist and delicious blueberry muffins with frozen blueberries and sour cream.
I’ve baked a lot of blueberry coffee cakes and bundt cakes, but I’ve never made blueberry muffins at home.
I wanted to create soft, moist, sweet and delicious muffins so I researched a lot of recipes.
Since in one of my blueberry coffee cakes recipe I use yogurt (or sour cream) I knew I had to use sour cream for the muffins, to keep them moist. I also used frozen blueberries, since that’s what I had available.
They are tossed in the flour, while still frozen, which prevents them from bleeding and sinking while baking.
The recipe I used is from Cook’s Illustrated The New Best Recipe Book. I love the book and hope to try some more recipes from it very soon!
Can you make Blueberry Muffins With Frozen Blueberries?
Yes you can! While you can use fresh blueberries in this recipe, frozen blueberries also work well.
The best part it that you don’t even need to thaw them.
Toss frozen blueberries in some flour to coat and prevent sticking and sinking to the bottom of the muffins. Then use blueberries following the directions.
Baking time may differ, when using frozen blueberries, muffins need to be baked for about 5 minutes longer.
Is it better to use fresh or frozen blueberries in muffins? Should you thaw blueberries for muffins and cakes?
There is no best method. To me frozen blueberries just work better, because I almost always have frozen blueberries in the freezer for smoothies. And fresh blueberries – I just prefer to snack on them.
Frozen blueberries in some recipes may bleed a little more than fresh ones, but this does not bother me.
Use what blueberries you have.
What ingredients do you need to make these Blueberry Muffins With Frozen Blueberries And Sour Cream?
- all-purpose flour
- sugar
- egg
- frozen blueberries
- vanilla extract
- sour cream (or Greek Yogurt)
- melted butter
- baking soda
- baking powder
- salt
How to make these healthy blueberry muffins with frozen blueberries from scratch?
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Preheat oven to 350 F (175 C). Line a muffin tin with baking cups and set aside.
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In a large bowl sift flour, then add salt, baking soda and baking powder and give it a stir.
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Whisk egg, then add sugar and mix well. Add butter and mix until well combined. Add vanilla and sour cream. Mix until homogenous.
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To the bowl with flour mixture add frozen blueberries and toss them lightly to cover with flour, so they don’t sink while baking.
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Slowly fold in the egg, sugar, and sour cream mixture into the flour mixture, using a spatula. Don’t be surprised, this muffin batter will be pretty thick.
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Using an ice cream scoop, distribute batter into baking cups. To give muffins a nicer look, you can top with 2-3 additional frozen blueberries.
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Bake for 35-38 minutes, until toothpick inserted in the middle, comes out clean (there might be some crumbs on the tooth pick, but no batter).
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Let them cool for 10 minutes inside baking tin. Then remove them and set on a cooling rack to cool completely.
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The muffins can be stored in a box at room temperature for up to 3 days and in the freezer for up to 2 months.
How to prevent blueberry muffins from sticking to the pan?
The best way to avoid sticking is to use paper cupcake/muffins liners.
Lately, I’ve just been generously spraying the muffin pan with cooking spray and not using any liners. It saves me money and muffins look prettier without liners.
How Long will these Blueberry Muffins last?
You can keep these in an air-tight container for 2 days at room temperature, or refrigerate for up to 7 days. You can also freeze these muffins for up to 3 months.
More Blueberry Recipes:
Blueberry Muffins With Frozen Blueberries and Sour Cream
Ingredients
- 1 cup sugar
- 1 egg
- 3 tbsp butter, melted
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
- 2 cups all-purpose flour
- 2 cups frozen blueberries
Instructions
- Preheat oven to 350 F (175 C). Line a muffin tin with baking cups and set aside.In a large bowl sift flour, then add salt, baking soda and baking powder and give it a stir.
- Whisk egg, then add sugar and mix well. Add butter and mix until well combined. Add vanilla and sour cream. Mix until homogenous.To the bowl with flour mixture add frozen blueberries and toss them lightly to cover with flour, so they don't sink while baking.
- Slowly fold in the egg, sugar, and sour cream mixture into the flour mixture, using a spatula. Don't be surprised, this muffin batter will be pretty thick.Using an ice cream scoop, distribute batter into baking cups. To give muffins a nicer look, you can top with 2-3 additional frozen blueberries.
- Bake for 35-38 minutes, until toothpick inserted in the middle, comes out clean (there might be some crumbs on the tooth pick, but no batter).Let them cool for 10 minutes inside baking tin. Then remove them and set on a cooling rack to cool completely.
- The muffins can be stored in a box at room temperature for up to 3 days and in the freezer for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love that you use frozen blueberries, so do I. These look perfect!
These are so delicious!
Looks so delicious and perfect for weekend brunch! I love how easy this recipe is!
Why don’t you make a print friendly version? Â I don’t like to have my computer out when I’m baking?
There is a print friendly version on all my recipes. All you need to do it click the blue “print recipe” button at the top of the page under the title. This is the link to this particular recipe: https://cookinglsl.com/blueberry-muffins-with-frozen-blueberries-and-sour-cream/. Hope this helps.
I came across this recipe searching for one that included sour cream, since I happened to have a large container of it needing to be used. Wowsa, these are THE best blueberry muffins ever!!! The only adjustment I made to the recipe was to use butter that was softened at room temperature, rather than melted . I creamed the butter with the sugar, egg, vanilla and sour cream in the hope of getting a more cake like texture, which I most definitely did. I also zested some lemon, tossed it with sugar and put a small amount on each top for a nice crunch. I highly recommend this recipe! ?
In my oven now, followed recipe to the tee..batter was so thick it practically broke up all the frozen blueberries, so I was left with a bowl full of purple batter, I added a slash of milk. Hopefully they will taste as good as the reviews said.Â
Yes, frozen blueberries tend to “bleed”, so when you add them, just stir as little as possible and bake right away. Hope they turn out good!
Do fresh blueberries bleed or break in the muffin like frozen?
They bleed less than frozen
OMG these blueberry muffins were SO good! I would highly recommend this one. However, I’m not so sure about my baking time. I baked the muffins for 35 minutes and they were already a bit overbaked. But they tasted spectacular, though! Thank you for the recipe!
Thank you!
These are the best ever blueberry muffins I have made so far
Although the bad it was very thick I did add two more tablespoons of Greek yogurt can I perfect