Sour Cream Blueberry Muffins . . . sour cream makes these muffins extra soft, and adds a nice rich flavor. They are so simple, but so tasty!
I found a carton of sour cream in the back of the fridge that was about to go bad, so I decided I’d better do some baking. I also happened to have blueberries on hand, so I knew blueberry muffins were the perfect thing to make.
Almond extract really adds a punch of flavor to this muffins, and without it they just taste a little flat. It somehow makes the muffins taste sweeter without adding extra sugar. If you are really opposed to it, I recommend adding a bit of lemon zest to the batter.
I have another recipe for blueberry crumb recipes that I adore, but they are a little more labor intensive. This recipe is quick and easy, and makes a batch of lovely blueberry muffins that my family was very happy to devour.
I really love baking with sour cream, it just seems to make baked goods so moist and tender. Plus it adds a depth of flavor that just can’t be beat! If you don’t have sour cream, you can substitute plain yogurt or greek yogurt, they should work just fine.
Sprinkling sugar on the tops of the muffins before baking them is an optional step, but I personally think it adds a lot. Not only does it make the tops sparkly and pretty, it adds a yummy sweetness to every bite.
TIPS FOR PRETTY MUFFINS:
I typically use frozen blueberries in most of my recipes because fresh are a little hard to come by. But fresh blueberries do work better. They don’t leave blue streaks in the batter, so you end up with a prettier muffin.
If you have coarse sugar, it is even prettier than regular sugar. Plus it adds a nice crunch.
Of course, the muffins are tasty even with frozen blueberries and regular granulated sugar. Use whatever you have on hand!
Products recommended for making these muffins:
LOVE BLUEBERRIES? CHECK OUT THESE RECIPES:
Sour Cream Blueberry Muffins
- 2 1/4 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup oil
- 1 cup sour cream or yogurt
- 1 cup sugar
- 1 tsp vanilla
- 1 tsp almond extract
- 1 egg
- 1 cup blueberries
- 2 Tbsp sugar for sprinkling muffin tops
- Whisk together flour, baking powder, soda, and salt in a small bowl; set aside.
- In a large bowl, whisk together the oil, sour cream, sugar, vanilla, almond extract, and egg. Stir in the dry ingredients.
- Gently fold in the blueberries.
- Scoop batter into well greased muffin tins. (Cups will be very full.)
- Sprinkle tops of muffins with sugar.
- Bake at 375° for 18-24 minutes or till lightly browned around the edges.
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Amount Per Serving: Calories: 297Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 265mgCarbohydrates: 46gNet Carbohydrates: 0gFiber: 1gSugar: 25gSugar Alcohols: 0gProtein: 5g
See all my MUFFIN RECIPES.