Blueberry Cream Muffins971 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“Rich and delicious blueberry muffins. The secret is the sour cream.” - by KK3
Original recipe yields 2 dozen
- 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.
Amount Per Serving (24 total)
- 281 cal
- 14.2 g
- 35.2 g
Based on a 2,000 calorie diet
Reviews (971)Rate This Recipe
"Excellent. Moist and tender. I've made this recipe many times and I always add 3 cups blueberries instead of 2. If using frozen, just throw them right in, no need to thaw. I also add about about a..." See moren extra 1/2 cup of sugar & 1 1/2 teaspoon cinnamon to the flour mixture for an extra kick, or else the original recipe can be a bit bland. Forget the complicated mixing instructions. Just mix the sour cream right in with the egg mixture until smooth, then slowly add it to the flour. As an alternative, using 50/50 of white sugar and light brown sugar gives it more flavor. And to top it off, I add a brown sugar streusel on top for extra crunch and sweetness b4 baking. (Use the streusal topping recipe from To Die For Blueberry Muffins off this site). I do like this recipe the best, even better than the recipe just mentioned. It's lighter and more moist. Oh, and DON'T OVERMIX. Just like pancake batter, mix just until flour has been absorbed. Batter will be very thick and slightly lumpy. I use regular (medium) sized muffin tins and fill the paper cups right to the top for bakery size muffins. Will be my master recipe."
"These are bakery quality; no question. I took the advice of another reviewer and increased the sugar by an additional 1/2 cup, and, I used 50% brown sugar and 50% white (so 1 and 1/4 cup white sugar, ..." See more1 and 1/4 cup brown sugar). Just gives more flavor that way. I also added a pinch of nutmeg and about two teaspoons of cinnamon. I mixed the eggs together then tossed in the sugars, vanilla & sour cream all at once. Used three cups of blueberries and fat free Breakstone's Sour Cream. I used a modified crumb topping recipe from a Barefoot Contessa sour cream coffee cake recipe to top muffins: 1/2 cup brown sugar, 1 cup all purpose flour, 6 tablespoons cold butter cut into pieces, two tsps cinnamon. Pinch mixture together with your fingers for couple minutes until it forms more of a crumble). First time I made this topping I worried it was too loose, but it holds well. just spoon a good heaping TBSP on top of each muffin before cooking. They come out SO moist and flavorful. Wouldn't dream of making them without a crumb topping. Another Barefoot hint: use a regular ice cream scoop (the old fashioned half ball shaped kind with the release lever in the scoop) and scoop evened off scoops of batter into the cups -- they make the perfect size muffin every time. My tip: used a KitchenAid silicone muffin pan & it worked like a charm. This recipe made two dozen large muffins. These will have people thinking you're a pro in the kitchen."
"I tried a healthier version (6% fat vs. 45% fat) of this recipe and it turned out great. I substituted apple sauce for the oil and low-fat vanilla yogurt for the sour cream. I used 2 cups of whole-w..." See moreheat flour and 2 cups of white flour and added an extra cup of blueberries. I also saved 1/2 a cup of sugar (and only mixed 1 1/2 cups into the eggs) and used it to top the muffins prior to baking but I found this was too much sugar, 1/4 cup would have worked much better. I would increase the cooking time to 23 minutes.... a few of the middle muffins looked a little under-cooked. Nutritional value per muffin: 227 calories, 1.4g of fat, 49.3g of carbs, 4.3g of protein."
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