Blueberry Muffins With Frozen Blueberries 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!
Similar recipes on Averie Cooks and Taste of Home.
This recipe makes 12 medium muffins.
- 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.