Peggy's Blueberry Muffins: Made with Sour Cream
I developed these muffins hoping for a moist muffin, and I was successful! I just love this version with the sour cream. This cinnamon sugar topping adds that extra punch.
I developed these muffins hoping for a moist muffin, and I was successful! I just love this version with the sour cream. This cinnamon sugar topping adds that extra punch.
- Carbohydrate 83.2331858337768 g
- Cholesterol 194.593333333333 mg
- Fat 11.76889 g
- Fiber 1.59967502707859 g
- Protein 10.8816666666685 g
- Saturated Fat 5.82325408333333 g
- Serving Size 1 1 Serving (178g)
- Sodium 167.007250145231 mg
- Sugar 81.6335108066982 g
- Trans Fat 1.31373575 g
- Calories 476 calories
Step-by-step
- 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 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
- Add frozen berries to dry ingredients and gently toss just 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. Serve as is or use one of the toppings below.
A housewife's delight: Peggy's Blueberry Muffins
I've been a housewife for over ten years now, and I've tried my hand at countless recipes. But these blueberry muffins are by far my favorite. They're moist, fluffy, and bursting with blueberries. And the best part is, they're so easy to make!
I first developed these muffins a few years ago when I was looking for a way to use up some leftover blueberries. I didn't have a lot of time, so I wanted something that was quick and easy. These muffins fit the bill perfectly. They came out so well that I've been making them ever since.
My family and friends love these muffins. They're always the first to go at any gathering. I often make a double batch and freeze them so that I can always have some on hand.
I love these muffins because they're so versatile. You can serve them for breakfast, lunch, or a snack. They're also perfect for parties and potlucks. And with so many variations, there's sure to be a flavor combination that everyone will love.
So if you're looking for a delicious and easy-to-make muffin recipe, give these blueberry muffins a try. You won't be disappointed!
