Blueberry Sour Cream Muffins

Blueberry Muffins

There were an abundance of blueberries available where I live this summer, which inspired me to bake some delicious blueberry muffins. 

I usually use buttermilk in my baking recipes, and then a reader on Pinterest wrote to say she’d modified one of my recipes with sour cream. I decided to give it a try and it worked like a charm. Hence, these muffins are made with sour cream. 

Blueberry Sour Cream Muffins

Makes 12 muffins

2 cups all-purpose flour

1 cup granulated sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups fresh or frozen blueberries

2 eggs

1 cup sour cream

1/2 cup vegetable oil

1 teaspoon vanilla extract

Directions: 

Preheat oven to 350 degrees F. Prepare a muffin tin with paper cups.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the blueberries and toss.

In a separate, medium-sized bowl, whisk the eggs. Stir in the sour cream, vegetable oil and vanilla. 

Add the wet ingredients to the dry and mix until just combined.

Spoon into the prepared muffin tin and cook for 20 minutes or until tester comes out clean.

Blueberry muffins made with sour cream

 

Blueberry Sour Cream Muffins

Other Recipes To Try:

Blueberry Chia Seed Muffins

Chocolate Zucchini Muffins

Pumpkin Ginger Muffins