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