Blueberry Muffins With Frozen Blueberries And Sour Cream

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.

Blueberry Muffins With Frozen Blueberries And Sour Cream on a marble board

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!

Blueberry Muffins With Frozen Blueberries And Sour Cream on a marble slab

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.

Blueberry Muffins With Frozen Blueberries And Sour Cream on a white cutting board

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?

  1. Preheat oven to 350 F (175 C). Line a muffin tin with baking cups and set aside.
  2. In a large bowl sift flour, then add salt, baking soda and baking powder and give it a stir.
  3. Whisk egg, then add sugar and mix well. Add butter and mix until well combined. Add vanilla and sour cream. Mix until homogenous.
  4. To the bowl with flour mixture add frozen blueberries and toss them lightly to cover with flour, so they don’t sink while baking.
  5. 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.
  6. 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.
  7. 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).
  8. Let them cool for 10 minutes inside baking tin. Then remove them and set on a cooling rack to cool completely.
  9. 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:

5 from 2 votes
Blueberry Muffins With Frozen Blueberries And Sour Cream on a marble board
Blueberry Muffins With Frozen Blueberries and Sour Cream
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Blueberry Muffins With Frozen Blueberries and Sour Cream - moist and sweet, perfect for breakfast.

Course: Breakfast
Cuisine: American
Keyword: Blueberry muffins with frozen blueberries
Servings: 12
Calories: 223 kcal
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
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 Facts
Blueberry Muffins With Frozen Blueberries and Sour Cream
Amount Per Serving
Calories 223 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 31mg 10%
Sodium 176mg 7%
Potassium 115mg 3%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Sugars 19g
Protein 3g 6%
Vitamin A 4.8%
Vitamin C 3.1%
Calcium 4.7%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.