Blueberry Sour Cream Muffins

I have a thing for blueberries. I eat a 6 oz. container every single freaking day, which means that we spend $2,186.35 on blueberries every year, give or take (the ‘give’ is when the berries cost more than $6 because the markets know they can take advantage of people who prefer the word ‘organic’ on the containers of their berries, and the ‘take’ is when they are sometimes on sale in an “am I dreaming?” kind of way). $2,186.35 is really quite insane, but doesn’t make me feel that bad when I compare it to what we spend on wine in a given year. It’s all relative, isn’t it?

So with so many berries in the fridge, I’m always tempted to throw them into the things I bake. (No, I won’t go so far as to add them to my World’s Greatest Fudge Brownies– that would be hideous.) But consider the Blueberry Almond Cake… the Bluenana Bread… the Blueberries & Cream Pound Cake… and I haven’t even posted the Blueberry Hand Pies recipe that I made the other day as of yet (it’s killer- you must return to this site make them- it’s an order). I have blueberries on the brain, and it’s time you got on board.

What’s different about these muffins? The sour cream, of course. Sure, I’ve used cream cheese in my recipes before (and I will again and again and again). But sour cream is a nice diversion- it too is tangy, and it too delivers a richness and texture that you find with cream cheese, but it’s just different. And when you’ve made one blueberry muffin, you know you’re always searching for more. For something new and exciting. So until I break out the streusel topping (something I will totally do in the fall, but not summer, for some reason), this is your go-to blueberry muffin recipe. I think it’s a keeper.

Adapted from allrecipe’s recipe…

4 eggs

2 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 cups sour cream

2 cups blueberries
1. Preheat oven to 400°. Grease 24 muffin cups/paper muffin liners.
2. In large bowl, beat eggs for 1 – 2 minutes and gradually beat in sugar. Continue beating while gradually adding in oil. Stir in vanilla.
3. In a separate medium bowl, whisk together flour, salt and baking soda together.
4. Stir dry ingredients into egg mixture, alternating with sour cream (adding flour mixture in three additions, alternating with sour cream in two additions). Gently fold in blueberries.
5. Scoop batter into prepared muffin liners and bake for 20 minutes.
Tips:
- Do your blueberries sink to the bottom of your muffins sometimes? That happens to me too. Or it used to, until I stared mixing them with a tablespoon of the dry flour mixture before stirring them into the batter; the coated berries stay suspended in the batter better than they do without the floury coating. Frozen berries seem to sink more, but as long as they’re coated they do stand a chance.
- Not enough sour cream? You can do half sour cream and half plain yogurt. I use low fat sour cream, FYI, so these don’t have to be sinful muffins.
- Don’t use canola oil. I’m just saying. I did, which is really nice because canola oil is healthy, but the muffins smell… healthy. Veggie oil is yummier, I have to admit.
- Enjoy!
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September 21st, 2013 | More Sweets Please | No Comments | Tags: Breads & Muffins, Fruit