Sour Cream Blueberry Muffins
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
Ingredients
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
- 4 ounces butter at room temperature
- 2/3 cup sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
Instructions
- 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
Nutrition Information:
Yield:
18Serving Size:
1 muffinAmount Per Serving: Calories: 155Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 254mgCarbohydrates: 21gFiber: 1gSugar: 9gProtein: 3g
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
- Spiced Pear Pecan Bread by Renee at Magnolia Days
- Zucchini and Caramelized Onion Pissaladière by Lora at Savoring Italy
52 Comments on “Sour Cream Blueberry Muffins”
Light and airy baked goods is what is found in many Japanese patisserie items. In other words, you are welcome to send a care package of these lovely gems to California =)
P.s. Love the color coordination in your photos =)
I really enjoyed the lightness of these muffins. I ate two and the rest are in the freezer. Btw – I love your striped pitcher!
I love blueberries, and this recipe is a classic! Thanks for sharing.
Beautiful, Liz!
Liz, your “blue themed” pictures are wonderul and your blueberry muffins look so perfect – it does sound like a great recipe and I shall remember to give it a try next time the kids will be asking for blueberry muffins! Have a great Tuesday!
These are so beautiful muffins Liz! All berries except strawberries are very expensive and not so easy to find here!
Hi Liz,
Lovely muffins! I could eat a couple in one sitting! With a cup of warm tea!
I’ve linked a zucchini bread!
Thanks for hosting, have a great week!
Yum! I could polish off quite a few off them right away! 😉
Such pretty photos, Lizzy. Love your styling in this post. Blueberry muffins are a big favorite of mine. I can’t wait to try this recipe out next. Perfect for our #TwelveLoaves September baking:)
These would be lovely in my kitchen right now with a cup of tea for breakfast! I always learn something from your posts- good to know how to make baking powder, thanks. And I especially enjoy the composition of your photos. Always well thought out and well done!
You can never have enough blueberry muffin recipes- this one looks incredibly light and delicious!
I’ve never made my own baking powder before, but of course, now I should! Great #TwelveLoaves choice!
I’m glad you enjoyed these. I never quite realized how easy it was to make baking powder. It’s definitely a technique I’ll use again.
Is that really all there is to baking powder? I would have never guessed it. Yes, I can see where making your own, nice and fresh, would trump the store variety. I love blueberry muffins and think there needs to be one next to the coffee cup that’s sitting here on my desk. 🙂
I love blueberry muffins. I always put a bit of sugar and lemon zest on top before baking but maybe I should try this recipe and see if I like it better. 🙂
I love blueberry muffins and they are always well received! Have a great week:@)
I ended up skipping TWD, since I wanted to make a different thing. I would imagine you’d make the berry fougasse though. Anyway, can’t argue with good blueberry muffins, though I suspect not your favorite recipe this one. But they look so plain, and then they are bursting with berries inside! Your bowls are so cute!
Those muffins look delish , Lizzy ! They look like cupcakes – a more substantial one 😉
I truly was going to make these, and then life crept up on me. You for made this work !=) I’m now intimidated, lol.
I would love to wake up to these blueberry muffins with my morning coffee!