Blueberry Sour Cream Muffins
Servings: 12
Calories: 213kcal
Ingredients
- 1 ⅔ cups (240 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg at room temperature, lightly beaten
- 8 oz. (250 g) sour cream at room temperature
- ¼ cup (60 g) butter melted
- 1 ½ teaspoons vanilla extract
- 2 cups (250 g) blueberries plus some for the top if you wish
Instructions
- Preheat oven to 400°F (200°C). Line muffin pan with 12 cupcake liners.
- In a large bowl, stir together flour, sugar, baking powder, baking soda and salt. In a medium bowl combine egg, sour cream, butter and vanilla extract. Pour the sour cream mixture into the flour mixture and gently stir together just until blended. Batter will be thick. Fold in blueberries.
- Divide batter evenly among the 12 muffin cups. Muffin wells will be nearly full. Press some additional blueberries into the tops of the muffins if you wish.
- Bake for 5 minutes at 400°F (200°C) then reduce heat without opening the oven to 350°F (165°C) and bake for an additional 12-14 minutes, until a toothpick comes out clean. Cool in the pan on a wire rack for 5 minutes then remove muffins from pan and serve warm or cool completely on wire rack. Store in an airtight container at room temperature for one day or freeze for up to two months.
Notes
Recipe adapted from More Muffins by Barbara Albright and Leslie Weiner.
Nutrition
Calories: 213kcal