There’s no better way to start your day than with a batch of fresh, tender Sour Cream Blueberry Muffins.
Sour Cream Blueberry Muffins
Moist, tender and chock full of blueberries, exactly how each bite of a blueberry muffin should taste. I had been planning to bake up another muffin recipe for month’s #Twelve Loaves, when my plans were thwarted by another blogging obligation. Berry muffins, like this raspberry version are always a favorite, and it was time to branch out to blueberries!
Coincidentally, the first Tuesdays with Dorie of September landed on the Twelve Loaves reveal date and our assignment was Blueberry Muffins. This selection would work perfectly with the Twelve Loaves Farmers Market theme. So I revamped my plans. Reviews for this Baking with Julia simple blueberry muffin recipe were just as positive as my original choice…whew.
Muffin Baking Tips
Making our own baking powder was one twist to this recipe. We mixed cream of tartar with baking soda instead of just reaching for the can in the pantry. An extended creaming time with the sugar and butter was also not typical of usual muffin protocol.
The blueberries were dusted in flour, but mine still seemed to congregate on the bottom, plus these had flat tops versus the classic mound found on bakery muffins. But the texture and taste overrode any lackluster presentation.
Right after these were baked, they were light and airy due to both the homemade baking powder and the mixing technique. When I ate one fresh out of the oven, it practically fell apart in my hands. These homemade blueberry muffins we quite delicate. The next day, when fully cooled and rested, the muffins took on a denser consistency. I sent a care package of these home with my oldest, so I wouldn’t eat them all myself. They were quite a lovely way to start the day.
Sour Cream Blueberry Muffins
Tender blueberry muffins make with fresh blueberries, sour cream and cake flour
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 muffins 1x
- Category: Quick Bread, Breakfast, Brunch
- Method: Mixing, Baking
- Cuisine: American
Adapted from Baking with Julia/Rick Katz contributing baker
- 1 ¾ cups cake flour
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- ¾ cup milk
- ¼ cup sour cream
- 1 stick (4 ounces) butter at room temperature
- 2/3 cup sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- Preheat oven to 400º.
- Sift the flour, baking soda, cream of tartar and salt together twice. Remove a tablespoon or two of dry ingredients and toss with blueberries.In a separate bowl, whisk milk and sour cream together, and set aside.
- In a mixer fitted with paddle attachment, beat the butter on medium speed until white and pale, about 3 minutes. Add sugar and beat until mixture no longer feels grainy, about 3 minutes, scraping down the paddle and side of the bowl as needed. Add the eggs and yolk and beat until the mixture is fluffy, about 2 minutes.
- Remove the bowl from the mixer and sift half of the dry ingredients into the bowl. Add half of the milk and sour cream mixture and using a large rubber spatula, carefully fold the ingredients together, stopping when barely combined. Add remaining dry and liquid ingredients and fold in only until just mixed. Sprinkle over the blueberries and fold them in gently.
- Spoon batter into prepared muffins tins (greased or lined with paper liners) filling each cup at least 2/3 full and back for 18 to 20 minutes or until tops are golden and spring back when light pressed. Turn out muffins cake onto a cooling rack and allow them to cool for 10 to 15 minutes before serving.
Yield: 18 muffins
Total time: 1 hour
#TwelveLoaves September: Farmers Market. After a delicious Savory month of August breads, we are taking a trip to the Farmers Markets! Our September baking mission is about baking a bread with something sweet or savory you find at the Farmers Market. After seeing all the beautiful figs and zucchini being posted on Facebook these weeks, it was an easy decision to make September a tribute to the Farmers Market. Share your September Farmers Market Bread (yeast or quick bread). Let’s get baking!
Here are my fellow hostesses this month with their delectable offerings:
- Ausytes – Lithuanian Onion and Bacon Buns by Karen at Karen’s Kitchen Stories
- Blueberry Muffins by Liz at That Skinny Chick Can Bake
- Broccoli Cornbread by Dorothy at Shockingly Delicious
- Carrot Quick Bread by Holly at A Baker’s House
- Homemade Pizza with Onions, Zucchini and Green Peppers by Rossella at Ma che ti sei mangiato
- Italian BLT Focaccia by Anne at A Salad for All Seasons
- Spiced Pear Pecan Bread by Renee at Magnolia Days
- Strawberry Lime Almond Danish Braid by Paula at Vintage Kitchen Notes
- Zucchini and Caramelized Onion Pissaladière by Lora at Savoring Italy