Blueberry Cream Muffins - BigOven 163811
Blueberry Cream Muffins

Blueberry Cream Muffins

Ready in 45 minutes
235 review(s) averaging 4.7. 90% would make again

Top-ranked recipe named "Blueberry Cream Muffins"

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Blueberry cream muffins -- they are easy, moist and absolutely delicious. This blueberry cream muffin recipe is light, fluffy, and packed full of berries. The sour cream in this recipe gives the muffins a great texture and its flavorful "tang" complements the blueberries perfectly.

"I admittedly do not have much of a sweet tooth, but decided to try this recipe for my boyfriend who does. These were incredible - really moist and flavorful, and using fresh blueberries here is a MUST! I had to adjust the baking time a bit since we live in Denver (higher altitude), but other than that this recipe was super easy! I even brought some over to my neighbor's! These will definitely be made often at our house.


"

- Brooklynbmg

Ingredients

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2 cups All-purpose flour
1/2 teaspoon Baking soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cups Granulated sugar
1/2 cup Vegetable oil
2 large Eggs
1/2 teaspoon Vanilla extract
1 cup (8 oz) Sour cream
1 1/2 cups fresh blueberries; (or frozen thawed and drained)

Original recipe makes 12 Servings

Servings  

Preparation

Place oven rack in lower-middle position of oven and heat to 375 degrees F.

In a medium bowl sift together flour, baking soda, baking powder, and salt. Sprinkle 1 tablespoon of flour mixture over blueberries and toss to coat; set aside.

In a large bowl, whisk eggs and sugar together until mixture is pale yellow. While whisking, slowly pour in oil; add vanilla and sour cream, and mix well. Fold in remaining flour mixture until just incorporated. Do not over mix. (Batter should be mixed just until it comes together. It's OK for some small sprays of flour to be visible in the raw dough.) Gently fold in 1 cup of the blueberries.

Spray a twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter (or use paper liners). Distribute muffin dough equally among cups. Sprinkle remaining 1/2 cup of berries on top of muffins and press down lightly. Place in oven and increase temperature to 400 degrees F. Bake until muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

Variation:

If desired, to cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of 1/2 cup granulated sugar and 2 teaspoons cinnamon.

Notes

Do not over mix the batter. If you do, your muffins will have peaked tops instead of nice round tops. Also, be sure to gently fold in the blueberries so your batter does not become blue.

For clean dispensing and uniform size, I use a #20 (3 tbsp.) or #16 (4 tbsp.) portioning scoop to fill muffin tins.

When baking less than a full tin, fill empty compartments with water to ensure that heat is evenly conducted.

Credits

Added on Award Medal
Verified by stevemur

photo by maysknitsandmore maysknitsandmore

Big farm fresh blueberries. Try one hot, ooey, bluey and gooey photo by Doyleheath Doyleheath

photo by kmungall kmungall

photo by Sherrlynn20l Sherrlynn20l

Fabulous muffins!! photo by Viktoriya Viktoriya

See 36 more photos
Calories Per Serving: 265 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"A variation on this recipe  I make this at least twice a year when blueberries are in season. Makes a great coffeecake or dessert." Firebyrd Firebyrd

Link in another recipe. What would you serve with this?

Reviews for Blueberry Cream Muffins All 235 reviews

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Amazing! Even my picky boyfriend loved them.
chutzpahubris 1 month ago
We have blueberry bushes....so I make this recipe often. Very moist and delicious.
Coffeegurl 4 months ago
The best recipe ever for yummy muffins!!! If you haven't tried it your missing out
Tiyanachan 7 months ago
These are best blueberry muffins I've ever made!
nd3740 7 months ago
Kids love these.. Stay at 375, and do 15 minutes. Just heaven
tschoultz 7 months ago
Whole family raved!
gailjean314 7 months ago
Delicious! I substituted plain yogurt for the sour cream. Very tasty, moist, and not too sweet. I will definitely make these again. FYI next time I will bake for about 18 min, at 20 min they were very brown.
Hawleygirl 7 months ago
I have already made these several times for my family and we love them! I substitute Greek yogurt for the sour cream and applesauce for the oil to make them a tad bit healthier. The poster of this recipe had a whole lot of great recipes I've tried...please keep posting! =)
novasaver 8 months ago
Awesome. Moist. Delicious. Will make again for sure. Instead of oil I used butter.
JerTheGreat 8 months ago
I made these tonight with a few changes. I used 1/2 cup melted butter in place of the oil and added only half of the sugar. I also added 1/2 cup of instant oats. These are fabulous! I will surely make them again! Thank you for the recipe!
joannillingworth-bates 8 months ago
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