Preheat the oven to a 375°F. Blueberry Sour Cream Muffins with Streusel Topping is the perfect way to start your morning! Stir flour mixture into sour cream mixture just until moistened. These healthier muffins are loaded with blueberries, made with butter and sour cream. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. The sour cream is the magical ingredient because it adds so much moisture and produces the softest blueberry muffins ever. Bakery quality muffins you can make at home! Instructions. Eggs should be light in color. One bowl recipe, perfect for a quick breakfast or coffee snack. https://www.thespruceeats.com/sour-cream-blueberry-muffin-recipe-101227 Batter: Beat 2 cups flour, sugar, baking powder, salt, nutmeg, sour cream, milk, 1/2 cup melted butter, and eggs until thoroughly mixed. Add sour cream, lemon juice, 1 teaspoon lemon zest and egg. These muffins come together in minutes! Butter a 12-cup muffin pan. I love all kinds of berries, but if I have to pick a favorite berry, I would likely choose blueberries. 2. The secret to making muffins lies in the mixing. Blueberry Sour Cream Mini Muffins are soft, sweet, bite-size muffins with lovely blueberry flavor! Add the sour cream/egg mixture to the flour and fold together with a rubber spatula. In a large bowl, beat together 2 eggs, 1 cup granulated sugar and 1/2 teaspoon fine salt with an electric mixer on high speed for 4-5 minutes. How to Make Blueberry Muffins: 1. 3. STEP 3. Continue beating, scraping bowl often, until well mixed. Preheat oven to 400 degrees and prepare a 2 1/2 inch muffin tin by lightly greasing or lining with paper cups. The sour cream makes them perfectly moist with a tender crumb and adds just the right amount of depth to showcase the sweet, juiciness of the blueberries. Crumb Topping: Cut the ¼ cup cold butter into small cubes. Combine flour and baking soda in another bowl. Blueberry Sour Cream Muffins that are moist, tangy, and bursting with blueberries. Sour Cream Blueberry Muffins are moist, tender, delicious muffins that my husband said were every bit as good as Panera Breads blueberry muffins. Fold in blueberries. Beat at medium speed, scraping bowl often, until creamy. Add 1 cup sour cream, 1/2 cup vegetable oil and 1 tsp vanilla extract. Add the blueberries (still frozen) to the flour and toss with your hands to coat. Combine 1/2 cup sugar and butter in bowl. Pour into muffin tins. How to Create The Perfect Tall Muffin Tops For big bakery-style muffin tops, there are 3 directions to follow closely: It doesn’t take long browsing here at BoB to see that I love baking with berries. Line a 12-count standard muffin tin with cupcake liners. Blueberry Muffins With Frozen Blueberries And Sour Cream – sweet, soft and moist, tender and loaded with blueberries. Add sour cream to the egg mixture in two additions, mixing well between. Preheat oven to 400 degrees ; To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside. The delicate crunch of the streusel is a burst of flavor and texture with every bite. This small-batch recipe makes six blueberry muffins but easily doubles for more. Fresh blueberries provide a burst of freshness in every bite! Sprinkle these muffins with coarse sugar for a delicious bakery-style breakfast at home. The addition of sour cream in these blueberry muffins gives them a nice richness,and makes for a very tender muffin.