SOUR CREAM BLUEBERRY MUFFINS
When we were growing up, my mom made these warm, delicious muffins on chilly mornings. I'm now in college and I enjoy baking them for friends. -Tory Ross, Cincinnati, Ohio
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 195 calories, Fat 7g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 272mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM BLUEBERRY MUFFINS
The sour cream brings moistness to these muffins which are bursting with fresh blueberries.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 18
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.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.4 g, Cholesterol 37.2 mg, Fat 13.7 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 204.4 mg, Sugar 18.2 g
CINDY'S SOUR CREAM BLUEBERRY MUFFINS
Make and share this Cindy's Sour Cream Blueberry Muffins recipe from Food.com.
Provided by heather78usn
Categories Breads
Time 40m
Yield 4 1/2 muffins, 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 811.7, Fat 37.6, SaturatedFat 22.1, Cholesterol 183.9, Sodium 837.3, Carbohydrate 109.3, Fiber 3.2, Sugar 58.8, Protein 11.5
BLUEBERRY CREAM MUFFINS RECIPE BY TASTY
Here's what you need: eggs, granulated sugar, vegetable oil, vanilla extract, flour, baking soda, baking powder, sour cream, blueberry
Provided by Kaleb Mayer
Categories Breakfast
Yield 24 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 264 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, Sugar 13 grams
BLUEBERRY SOUR CREAM MUFFINS
My family and I love these muffins. I wanted a blueberry muffin to satisfy my tastebuds so I played around with a couple of different recipes from The Joy of Cooking and created this recipe that combined the flavors I was looking for in a breakfast muffin.
Provided by mojo mom
Categories Breakfast
Time 35m
Yield 18 Regular Muffins or 10 Jumbo Muffins, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- pre-heat oven to 375 degrees.
- In a large mixing bowl, start with the eggs and lightly beat, add the "wet" ingredients in the order listed, sour cream, sugar, milk, lemon zest and lemon juice, mixing until well blended 1 to 2 minutes.
- In a seperate bowl sift the flour with the salt, baking soda and baking powder. Once sifted stir the flour mixture into the wet mixture with a spatula, carefull not to over mix the batter. It is OK to have some lumps in the batter and the batter will be thick. Gently fold in the blueberrys so as not to mash them into the batter.
- I like my muffins a little on the large size so I fill the paper baking cups 3/4 of the way full, in regular or jumbo muffin pans.
- For regular muffins bake at 375 for approximately 16 to 18 minutes and for jumbo muffins bake for 20 to 22 minutes.
- Let the muffins cool in the muffin pan for 2 to 3 mintues then remove to a cooling rake for another 5 minutes.
- Serve warm.
Nutrition Facts : Calories 626.8, Fat 12.4, SaturatedFat 6.3, Cholesterol 100, Sodium 899.5, Carbohydrate 118.4, Fiber 3.5, Sugar 57.8, Protein 12.1
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- Add 1 cup sour cream, 1/2 cup vegetable oil and 1 tsp vanilla extract. Beat on low speed until just combined, about 30 seconds.
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