Easy, Soft and Delicious Sour Cream Blueberry Muffins

When I saw this recipe at Averie Cooks, I knew I had to try it.  I doubled it so Joe could bring some to his morning workout group and I could give a plate to my parents and it worked out great.  The doubled recipe is below.  DSC_0158

I liked that these didn’t require buttermilk or oil, only a stick of melted butter for the whole batch. The secret to making them so delicious is sour cream, all three cups of it.  I used regular (not fat-free) with success and frozen blueberries which  don’t need to be thawed before adding to the batter.  Frozen ones will stay intact much better during mixing and baking. The muffins don’t get very golden on top so don’t judge their doneness by color, although the more brown sugar you sprinkle, the more golden they’ll be.

What to buy (makes 3 dozen):

  • 4 cups allpurpose flour
  • 2 tablespoons baking powder
  • 2 pinched salt
  • 2 large eggs
  • 2 cups white sugar
  • 8 tablespoons unsalted butter, melted and cooled slightly
  • 2 teaspoons vanilla extract
  • 3 cups sour cream
  • 2 1/2 cups frozen blueberries + more for sprinkling on tops
  • approx. 4 tablespoons brown sugar or sparkling sugar for sprinkling tops

What to do:

  • preheat oven to 350 degrees
  • line muffin pans with liners or spray with a non-stick floured cooking spray
  • in a large bowl, add flour, baking powder, optional salt, and whisk until combined; set aside
  • in a separate large bowl, whisk eggs until well-combined and light-colored, about 20 seconds
  • add white sugar to the eggs and whisk vigorously until thick and combined; set aside.
  • in a small microwave-safe bowl, melt the butter, about 30 seconds
  • allow butter to cool, about 1 to 2 minutes
  • slowly add the butter to the egg sugar mixture, whisking while adding it; or add it in 2 to 3 additions, whisking after each addition until mixture is combined
  • add the vanilla and whisk until combined
  • add the sour cream and whisk until smooth and combined, don’t overmix; set aside
  • add frozen blueberries to the flour mixture (reserving some for topping) tossing lightly with a spatula to coat them  (this prevents berries from sinking while baking)
  • slowly add the egg-sour cream mixture to the flour-blueberries and fold using a spatula until batter comes together, the berries are evenly distributed, and most of the flour bits are folded in (some small spots of flour can remain); don’t over mix (batter will be thick)
  • using a large cookie scoop or cooking-sprayed heaping 1/4-cup measure, equally distribute batter in prepared pan until all batter is gone and has been distributed equally
  • top each muffin with about 2 blueberries and some brown or sparkling sugar
  • bake for about 30 to 35 minutes, rotating pan once midway through baking, until muffins are set in the middle
  • cool in pan for about 15 minutes before removing; they’re best fresh, but will keep airtight at room temp for up to 5 days; or in the freezer for up to 4 months

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