These Sour Cream Blueberry Muffins are a delightful treat that combines the tangy flavor of sour cream with the sweetness of fresh blueberries. Perfect for breakfast or a snack, these muffins are moist, fluffy, and bursting with berry goodness.
While most of the ingredients for these muffins are common pantry staples, you might need to pick up sour cream and fresh blueberries if you don't already have them at home. Sour cream adds a rich, tangy flavor and moist texture to the muffins, while fresh blueberries provide bursts of sweetness in every bite.
Ingredients For Sour Cream Blueberry Muffins
All-purpose flour: The base of the muffin batter, providing structure and texture.
Granulated sugar: Adds sweetness to the muffins.
Baking powder: Helps the muffins rise and become fluffy.
Baking soda: Works with the sour cream to help the muffins rise.
Salt: Enhances the flavors of the other ingredients.
Sour cream: Adds moisture and a tangy flavor to the muffins.
Vegetable oil: Keeps the muffins moist and tender.
Eggs: Bind the ingredients together and add richness.
Vanilla extract: Adds a warm, sweet flavor to the muffins.
Fresh blueberries: Provide bursts of sweetness and a fruity flavor.
Technique Tip for This Recipe
When incorporating the blueberries into the batter, make sure to coat them lightly with a bit of flour before folding them in. This helps to prevent the blueberries from sinking to the bottom of the muffins during baking, ensuring an even distribution throughout.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
granulated sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but you may need to reduce the other liquids slightly.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
baking soda - Substitute with baking powder: Use 3 teaspoon of baking powder for each teaspoon of baking soda, but this may affect the texture slightly.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
sour cream - Substitute with Greek yogurt: Greek yogurt has a similar tangy flavor and creamy texture, plus added protein.
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative.
vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.
fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh ones are not available, but they may add extra moisture to the batter.
Other Alternative Recipes
How to Store or Freeze Your Muffins
- To keep your sour cream blueberry muffins fresh and delicious, store them in an airtight container at room temperature. They will stay moist and flavorful for up to 3 days.
- If you prefer to refrigerate them, place the muffins in an airtight container or wrap them individually in plastic wrap. This will extend their freshness for up to a week.
- For longer storage, freezing is an excellent option. First, let the muffins cool completely on a wire rack. This prevents condensation and ice crystals from forming, which can affect the texture.
- Once cooled, wrap each muffin tightly in plastic wrap or aluminum foil. This extra layer of protection helps to maintain their moisture and flavor.
- Place the wrapped muffins in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
- When you're ready to enjoy a muffin, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin on a low setting for 20-30 seconds.
- To refresh the muffins and bring back their just-baked taste, preheat your oven to 350°F (175°C) and warm the muffins for 5-10 minutes. This will give them a delightful, freshly-baked texture.
- If you want to add a special touch, sprinkle a little powdered sugar or a light glaze made from lemon juice and confectioners' sugar over the warmed muffins before serving.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.
For a quick reheat, use the microwave. Place a muffin on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals.
If you have a toaster oven, set it to 350°F (175°C). Place the muffins directly on the rack or on a baking sheet. Heat for about 5-10 minutes, checking frequently to ensure they don't overheat.
For a stovetop method, use a skillet over low heat. Place the muffins in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through to ensure even warming.
If you prefer a steam method, place a steaming basket in a pot with a small amount of water. Bring the water to a simmer and place the muffins in the basket. Cover and steam for about 5 minutes or until warmed through.
Best Tools for This Recipe
Oven: Preheat to 375°F (190°C) to bake the muffins.
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Line the muffin tin to prevent sticking and for easy removal.
Mixing bowl: Used to combine the dry ingredients.
Mixing bowl: Used to mix the wet ingredients.
Whisk: Helps to evenly combine the dry ingredients.
Spatula: Useful for folding in the blueberries gently.
Measuring cups: Measure the flour, sugar, sour cream, and vegetable oil accurately.
Measuring spoons: Measure the baking powder, baking soda, salt, and vanilla extract accurately.
Toothpick: Check for doneness by inserting into the center of a muffin.
Wire rack: Cool the muffins completely after baking.
Spoon: Divide the batter evenly among the muffin cups.
How to Save Time on Making Muffins
Pre-measure ingredients: Measure all ingredients before starting. This ensures a smooth workflow.
Use a stand mixer: A stand mixer can quickly combine wet and dry ingredients without overmixing.
Frozen blueberries: If you don't have fresh blueberries, use frozen ones. No need to thaw.
Muffin liners: Using muffin liners saves time on greasing the muffin tin and makes cleanup easier.
Batch baking: Double the recipe and freeze extra muffins for a quick snack later.
Sour Cream Blueberry Muffins Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the sour cream, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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