Why sour cream? Because that was what I had in the fridge at the moment, and it worked quite well as a substitute for whipping cream. This recipe calls for 10 tbsp of sugar, which is quite a lot for a typical muffin recipe, but surprisingly it doesn’t taste awfully sweet like store bought muffins. I consider myself not a big fan for sweet stuff and I think the amount of of sugar is just right.
Blueberry Sour Cream Muffins (makes 12 pieces)
2 cups flour
1 tbsp baking powder
10 tbsp sugar
1/4 tsp salt
1 stick (4 oz) unsalted butter– melted
1 tub (8 oz) sour cream
milk– enough milk to combine with sour cream to fill 1 cup
2 eggs– room temperature
1/2 tsp vanilla extract
1 cup fresh blueberries
- Preheat oven to 375F. Line muffin molds with muffin cup liners.
- Sift flour, baking powder, sugar and salt into a big bowl.
- In a separate bowl, combine sour cream, milk, eggs, vanilla extract. Whisk to blend well.
- Add cream mixture and melted butter to flour mixture. Gently FOLD the batter with a spatula until just moist. FOLD in blueberries.
- Scoop batter into muffin molds. Bake at preheated 375F oven for 20-25 minutes, until the muffin tops springs back when gently pressed.
- Remove muffins from molds immediately and transfer to a cooling rack. Let muffins cool slightly before serving. Best if served warm.
- Sour cream: I had only about 5 oz of sour cream so I added a little more milk to fill to 1 cup (milk is a thinning agent here as sour cream is pretty thick). Alternatively, you can also use whipping or heavy whipping cream alone without combining with milk.
- Oven temperature: If you want crusty muffin tops that resemble of the crust of a cornbread, you can bake muffins at preheated 400F oven for 20-22 minutes.