Cindys Sour Cream Blueberry Muffins Food

SOUR CREAM BLUEBERRY MUFFINS

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.

SOUR CREAM BLUEBERRY MUFFINS

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.

THE BEST BLUEBERRY MUFFINS

Steps:

• Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
• Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
• Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
• Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

BLUEBERRY CREAM MUFFINS RECIPE BY TASTY

Steps:

• In a mixing bowl, beat eggs. Gradually add sugar. While beating slowly pour in oil. Add vanilla.
• Combine the dry ingredients.
• Add dry ingredients alternately with sour cream to the egg mixture.
• Gently add blueberries.
• Spoon into the greased muffin tin or paper liners
• Bake at 400°F (200°C) for 20 minutes.
• Enjoy!

FRESH BLUEBERRY SOUR CREAM MUFFINS

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!

CINDY'S SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease and flour muffin tins. Cream butter and sugar. Beat in eggs until creamy. Sift dry ingredients in a small bowl. Add flour mixture to alternately with sour cream into butter mixture. Stir in vanilla extract and fold in blueberries. Bake for 25-30 minutes.
• Makes 18 muffins.

SOUR CREAM BLUEBERRY MUFFINS

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.

BLUEBERRY-SOUR CREAM CORN MUFFINS

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.

SOUR CREAM BLUEBERRY MUFFINS

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.