BLUEBERRY CREAM MUFFINS
Rich and delicious blueberry muffins. The secret is the sour cream.
Provided by KK3
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
- Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 281 calories, Carbohydrate 35.2 g, Cholesterol 39.4 mg, Fat 14.2 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 4.2 g, Sodium 171.7 mg, Sugar 18 g
BLUEBERRY CREAM MUFFINS
When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in these blueberry muffins with sour cream. -Lillian Van der Harst, Center Lovell, Maine
Provided by Taste of Home
Time 35m
Yield 24 muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Fill greased muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.
Nutrition Facts :
SOUR CREAM BLUEBERRY MUFFINS
The sour cream brings moistness to these muffins which are bursting with fresh blueberries.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
- Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
- Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
- Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.4 g, Cholesterol 37.2 mg, Fat 13.7 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 204.4 mg, Sugar 18.2 g
FRESH BLUEBERRY SOUR CREAM MUFFINS
From Down Home with the Neely's cookbook, they say this is the best one they have tried! The sugar topping adds a sweet crunch. Yum!
Provided by Sharon123
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350*F.
- Line a 12 cup muffin tin with paper liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk.
- In a separate bowl, sift flour, baking powder, baking soda, and salt together. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. Fold in the blueberries gently with a spatula, and make sure batter is well mixed.
- In a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of white sugar together.
- Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
- Remove from oven, sprinkle with the brown sugar and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean.
- Enjoy!
BLUEBERRY SOUR CREAM MUFFINS
My family and I love these muffins. I wanted a blueberry muffin to satisfy my tastebuds so I played around with a couple of different recipes from The Joy of Cooking and created this recipe that combined the flavors I was looking for in a breakfast muffin.
Provided by mojo mom
Categories Breakfast
Time 35m
Yield 18 Regular Muffins or 10 Jumbo Muffins, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- pre-heat oven to 375 degrees.
- In a large mixing bowl, start with the eggs and lightly beat, add the "wet" ingredients in the order listed, sour cream, sugar, milk, lemon zest and lemon juice, mixing until well blended 1 to 2 minutes.
- In a seperate bowl sift the flour with the salt, baking soda and baking powder. Once sifted stir the flour mixture into the wet mixture with a spatula, carefull not to over mix the batter. It is OK to have some lumps in the batter and the batter will be thick. Gently fold in the blueberrys so as not to mash them into the batter.
- I like my muffins a little on the large size so I fill the paper baking cups 3/4 of the way full, in regular or jumbo muffin pans.
- For regular muffins bake at 375 for approximately 16 to 18 minutes and for jumbo muffins bake for 20 to 22 minutes.
- Let the muffins cool in the muffin pan for 2 to 3 mintues then remove to a cooling rake for another 5 minutes.
- Serve warm.
Nutrition Facts : Calories 626.8, Fat 12.4, SaturatedFat 6.3, Cholesterol 100, Sodium 899.5, Carbohydrate 118.4, Fiber 3.5, Sugar 57.8, Protein 12.1
BLUEBERRY-SOUR CREAM MUFFINS
For the tenderest, moistest, most delicious blueberry muffins ever, break out the sour cream. You may never buy muffins from the bakery again!
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Toss blueberries with 2 Tbsp. flour in small bowl. Combine remaining flour, baking powder and salt in separate bowl.
- Beat butter and 3/4 cup sugar in large bowl with mixer until light and fluffy. Add sour cream, eggs and lemon zest; mix well. Add dry ingredients; stir just until moistened. Gently stir in blueberries.
- Spoon into 12 paper-lined muffin cups; sprinkle with remaining sugar.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool muffins in pan 5 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
SOUR CREAM BLUEBERRY MUFFINS
Delicious, and easy! Done in about 30-35 minutes, from start to finish. My friends & family's favorite muffins! Yields 24, and supposed to serve 24, but who can eat just one? REVISION: I have changed the recipe slightly, 2 cups sour cream, 2 1/2 cups flour, everything else the same -- DELISH! These are best right from the oven, but if you eat them the next day, then they are heavier, and less cake-y, more dense and moist. ANYTIME is a good time for these, I have gotten my friends hooked,lol!
Provided by zany artist
Categories Quick Breads
Time 30m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Prepare 2 regular dozen (totalling 24 muffins) muffin tins with non-stick butter flavored (or regular, if you do not have any) cooking spray-if you use paper liners, spray them as well, since they will stick to paper when first made, but be fine later without spraying with oil.(if you use the revised version, skip the spraying oil step, you don't need it).
- Cream by hand together butter and sugar until light and fluffy.
- Add flour, baking soda, nutmeg and salt, not beating just mix lightly-lumps are ok.The less you beat, the lighter and fluffier they are.
- Add eggs and sour cream.
- Fold in blueberries.
- Fill muffin tins with batter, I use two spoons, it is thick!
- Sprinkle a small amount of sugar on each muffin before baking, makes a nice crunchy part.
- Bake @ 450 for 20-25 minutes or until a toothpick comes out clean when inserted.
- Remove from pan immediately, and cool on wire rack.
- Enjoy your muffins, but be careful, they are very hot and especially the blueberries!
- HOT TIP: The night before I make these, I leave the butter out in the bowl (covered of course!) I will use to combine ingredients. The butter is exceptionally soft and easy to work with this way. Not necessary, but a helpful hint.If you do not, at least let it get room temperature.
Nutrition Facts : Calories 180.8, Fat 7.4, SaturatedFat 4.3, Cholesterol 50.5, Sodium 144.6, Carbohydrate 25.9, Fiber 0.7, Sugar 13.8, Protein 3.1
SOUR CREAM BLUEBERRY MUFFINS
This quick mix uses baking mix (such as Bisquick) and mixes up very quick. My boys think this is a great Saturday morning breakfast especially when the blueberries start to come in the garden.
Provided by mary winecoff
Categories Breakfast
Time 35m
Yield 1 dozen
Number Of Ingredients 6
Steps:
- In a bowl, combine the baking mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined.
- Fold in blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
- Bake at 375°F for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 2445, Fat 94.8, SaturatedFat 39.8, Cholesterol 496.7, Sodium 2919.9, Carbohydrate 366, Fiber 8.9, Sugar 227.8, Protein 38.9
SOUR CREAM BLUEBERRY MUFFINS
When we were growing up, my mom made these warm, delicious muffins on chilly mornings. I'm now in college and I enjoy baking them for friends. -Tory Ross, Cincinnati, Ohio
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 195 calories, Fat 7g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 272mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY-SOUR CREAM CORN MUFFINS
Make and share this Blueberry-Sour Cream Corn Muffins recipe from Food.com.
Provided by Charlotte J
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Grease 12 medium-sized muffin cups or line with paper liners; set aside.
- Combine dry ingredients in medium bowl.
- Add combined egg, sour cream and apple juice concentrate, mix just until dry ingredients are moistened.
- Gently stir in blueberries.
- Spoon batter into prepared cups, filling each cup 3/4 full.
- Bake 18 to 20 minutes or until golden brown.
- Let stand in pan on wire rack 5 minutes.
- Remove from pan and cool slightly.
- Combine cream cheese, fruit spread and serve with warm muffins.
Nutrition Facts : Calories 154.4, Fat 8, SaturatedFat 4.6, Cholesterol 35.8, Sodium 206.8, Carbohydrate 17.7, Fiber 1.3, Sugar 2, Protein 3.6
BEST BLUEBERRY MUFFINS (COOK'S ILLUSTRATED)
From the Cook's Illustrated Website: This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Do not overmix the batter. These muffins are great unadorned, but for an extra flourish, give them a dip in sugar by following one of the variations. Makes 12 muffins
Provided by senseicheryl
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
- Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine.
- Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix.
- Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.
Nutrition Facts : Calories 250.3, Fat 9.2, SaturatedFat 5.3, Cholesterol 38.1, Sodium 214.1, Carbohydrate 39.9, Fiber 1.2, Sugar 23.2, Protein 3.3
BLUEBERRY CREAM MUFFINS
Make and share this Blueberry Cream Muffins recipe from Food.com.
Provided by RecipeNut
Categories Quick Breads
Time 30m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, beat eggs.
- Gradually add sugar.
- While beating, slowly pour in oil; add vanilla.
- Combine dry ingredients; add alternately with the sour cream to the egg mixture.
- Gently fold in blueberries.
- Spoon into greased muffin tins.
- Bake at 400F for 20 minutes.
More about "blueberrysour cream muffins food"
BLUEBERRY-SOUR CREAM MUFFINS RECIPE - EUGENIA BONE
From foodandwine.com
4/5 Total Time 50 minsAuthor Eugenia Bone
- Preheat the oven to 375°. In a medium bowl, combine the brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
- Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter.
- Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.
BLUEBERRY-SOUR CREAM MUFFINS RECIPE | MYRECIPES
From myrecipes.com
BLUEBERRY-SOUR CREAM MUFFINS - LIVING ON COOKIES
From livingoncookies.com
MINI BLUEBERRY MUFFINS - OLIVES + THYME
From olivesnthyme.com
BLUEBERRY SOUR CREAM MUFFINS - A LATTE FOOD
From alattefood.com
SOUR CREAM BLUEBERRY MUFFINS - OLGA IN THE KITCHEN
From olgainthekitchen.com
BLUEBERRY-SOUR CREAM MUFFINS | BUFFALO FOODIE
From buffalofoodie.com
BLUEBERRY-SOUR CREAM MUFFINS RECIPE | RECIPES.NET
From recipes.net
BLUEBERRY SOUR CREAM MUFFINS - LOVE AS FOOD
From loveasfood.com
BANANA BREAD WITH SOUR CREAM ALL RECIPES | THE CAKE BOUTIQUE
From thecakeboutiquect.com
FOOD 4 LESS - RECIPE: SOUR CREAM BLUEBERRY MUFFINS
From www2.myfood4less.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love