Blueberry Cream Muffins – one bite and you’ll understand why these tender and rich muffins are one of the best you’ve ever tasted.
Blueberry Cream Muffins Recipe
There is no better way to showcase your fresh blueberries than in these tender and delicious muffins.
Packed with blueberries and made into a thick and delicious batter, you are going to enjoy every, single bite of these perfect for breakfast treats.
Serve them with a warm cup of coffee or tea and savor all their deliciousness. It’s hard to eat just one.
Ingredients for Blueberry Cream Muffins
The full recipe is located at the bottom of the page.
- all-purpose flour – these muffins have not been tested with any alternative flours
- granulated sugar
- baking powder – make sure it’s fresh for the best rise
- baking soda
- table salt
- vegetable oil – canola works fine too
- sour cream – for the best taste use full fat
- eggs – large
How To Make Blueberry Cream Muffins
Step one: Preheat oven to 400 degrees F.
Step two: In a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss GENTLY.
Step three: Combine eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.
Step four: Fill paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
Why Bake With Sour Cream?
Since sour cream is one of the fattiest dairy products, its extra fat content in this case will make your muffins moister and richer.
Sour cream controls browning and activates baking soda. This is all thanks to its acidity and fat content. It is one of the best replacements for milk in any baking recipe.
Will Sour Cream Curdle In The Oven?
Not in this recipe or most baking recipes. Is is mainly used to add richness and tang to baking recipes.
Are Blueberries Healthy?
Blueberries possess an extremely high antioxidant capacity, with their present flavonoids having the greatest impact. They are low in calories, but high in nutrients like fiber and other important vitamins. Blueberries are rich in anthocyanins, which has been associated with a reduced risk of heart attacks and the antioxidants in blueberries benefit brain function and help to delay mental decline.
You really can’t go wrong when it comes to enjoying blueberries.
How To Freeze Blueberry Muffins
These Blueberry Cream Muffins can be frozen up to three months.
Make sure muffins are completely cooled before placing in a freezer friendly zipped-top bag or container.
Thaw in the refrigerator or on the counter before enjoying them again. They can also be heated in the microwave or the oven for a warm muffin experience.
More Muffin Recipes You Might Enjoy
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Blueberry Cream Muffins
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp table salt
- 3 cups fresh blueberries
- 4 large eggs, lightly beaten
- 2 cups full fat sour cream
- 1 cup vegetable oil
- 1 tsp vanilla extract
- Preheat oven to 400 degrees F.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss GENTLY.
- Combine eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.
- Fill paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
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