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
51 Comments on “Sour Cream Blueberry Muffins”
I have never baked muffins using cake flour before or cream of tartar! I’ll have to give that a try. Thanks for sharing Liz –pinning!
I’ve never made my own baking paper and actually had never thought of what was in it. I love the look of these muffins and yes, I do like a blueberry muffin to be full of blueberries xx
I’d gladly take a dozen of these lovely muffins off your hands Liz. They look delicious! Very cool that you made your own baking powder too. I’ll have to give that a try one of these days.
Oh such beautiful muffins, Liz! How awesome that you made your own baking powder! I actually like the flatter top and the delicate texture. Guess I should start making my own baking powder! Lovely photos as always! : )
The blueberries are like little gems hidden inside the muffin. They look wonderful!
Muffins looks perfect to have with some coffee an relax in the morning.. Another great recipe Liz
I pinned this recipe to make it soon.
A great breakfast to kick start the day! They look fabulous, Liz.
I love blueberry muffins…yours look so light…I too like to add sour cream to the batter…yum!
Perfect with a cup of coffee.
Hope you are having a great week Liz 😀
These sound great and I love the addition of sour cream. One can never have too many blueberry muffins. I’d like to have one right now.
We love blueberries muffins for breakfast, I will definitely have to try your version which by the way looks so good.
These do look like the perfect way to start the day. I love a good blueberry muffin and yours sounds quite lovely Liz! Thank you for sharing!
you can never go wrong with a blueberry muffin- especially the ones you have here. I love them
Blueberry muffins are one my favorites. These sound wonderful.
I may have to try these this weekend!
I love blueberry muffins and these look so soft and cute!
Bluberry muffins are such a simple, yet wonderful recipe. I think it’s so cool that you made your own baking powder!
Blueberry muffins are the best. It is the most perfect breakfast and just reminds me of home.
I would love to start my day with one, maybe two of these and a cup of green tea.
Fantastic looking muffins…and such a pretty presentation! Lovely, Liz!