Sour Cream Blueberry Muffin Recipe
Soft blueberry muffins made with sour cream and topped with a sprinkling of sugar.
Equipment
Ingredients
- 2 cups all purpose flour 9.3 ounces
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup vegetable oil or canola oil
- ½ cup sour cream or plain yogurt/greek yogurt
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 large eggs
- 1 ½ cups fresh blueberries
- 2 Tbsp coarse sugar for sprinkling muffin tops
Instructions
- Preheat your oven to 425°. Spray 12 cups of a muffin tin with cooking spray.
- Whisk together flour, baking powder, soda, and salt in a small bowl; set aside.
- Place the blueberries in a small bowl and toss with a heaping tablespoon of the flour mixture. Set aside.
- In a large bowl, whisk together the oil, sour cream, sugar, vanilla, almond extract, and eggs. Stir in the dry ingredients.
- Gently fold in the blueberries (and all the flour in the bowl).
- Divide the muffin batter between the twelve muffin cups. Sprinkle the top of each muffin with about 1/2 teaspoon of coarse sugar.
- Bake at 425° for 5 minutes, then turn the heat down to 350°. Bake for an additional 15-20 minutes, or till lightly browned around the edges.
- Let sit in the pan for about 5 minutes, then remove and cool on a wire rack.
Nutrition
Serving: 1gCalories: 244kcalCarbohydrates: 38gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 33mgSodium: 210mgPotassium: 61mgFiber: 1gSugar: 21gVitamin A: 110IUVitamin C: 2mgCalcium: 48mgIron: 1mg
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