Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins 2Sour Cream Blueberry Muffins

Sour cream, fresh blueberries and a sprinkle of Demerara sugar on top, before baking, make these blueberry muffins delectable.  You may just end up having two with your morning coffee.

INGREDIENTS

1/2 Cup Butter

3 Room Temperature Eggs

1/2 Cup Sour Cream

1 1/2 Cups Unbleached Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Kosher Salt

1 Cup Sugar

1 Teaspoon Vanilla Extract

1 Pint Fresh Blueberries

5 Tablespoons Demerara Sugar (Optional)

Preheat your oven to 350º F. Allow the butter, eggs and sour cream to sit at room temperature for 30 minutes. Meanwhile line two baking tins with muffin paper.  I like to use parchment muffin paper liners which are a bit larger than normal muffin paper liners.  If you use the larger ones then you will get larger muffins and will have fewer muffins.  Up to you.  In a medium size bowl combine the flour, baking powder, baking soda and kosher salt.  Set aside.  In a large size bowl beat the butter for 30 seconds.  Add the sugar and beat for 2 minutes until light and fluffy.  Add the vanilla.  Add the eggs, one at a time, beating for 1 minute after each addition.  Gradually add the flour mixture and the sour cream to the butter mixture.  Beat on low until all ingredients are combined.  Stir in the blueberries. Pour into the paper liners and sprinkle the tops with the Demerara sugar. Place into the oven.  Bake for 30 to 40 minutes.  Make sure to check at 30 minutes.  Remove from the oven and let cool completely.  Remove from the muffin tins and serve.  Makes 10 to 12.

Parchment

 

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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