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.
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.
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.
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.
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 113 (43%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 80.5mg||25 %|
|Sodium 3428.4mg||118 %|
|Potassium 90.4mg||2 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 33.8g|
|Protein 4.7g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 265
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