Blueberry Sour Cream Muffins
Posted by Nico
Unsalted Butter, Baking Powder, Salt, Sour Cream, Fresh Blueberries, All-Purpose Flour, Vanilla Extract, Eggs, Baking Soda, Granulated Sugar
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Blueberry Sour Cream Muffins Recipe
These moist, fluffy Blueberry Sour Cream Muffins are bursting with juicy blueberries. The sour cream gives the batter a tangy richness, and the butter gives it a tender crumb. Ideal for breakfast or as a sweet snack.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1 1/2 cups fresh blueberries
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- Two large eggs
- 1/2 tsp baking soda
- 1 cup granulated sugar
Time Needed
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare a muffin pan with paper liners.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually incorporate the dry ingredients into the wet, alternating with the sour cream, and mix until just combined.
- Incorporate the blueberries.
- Scoop the batter into the prepared muffin cups, about 3/4 full.
- Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
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