Blue Ribbon Muffin Or Blueberry Cake
A moist, flavorful blueberry muffin or cake featuring tender blueberries, cinnamon-sugar topping, perfect for breakfast, snack, or dessert, suited for all blueberry lovers.
Ingredients
Instructions
- Cream together butter and sugar; add eggs one at a time.
- Beat well after each addition.
- Sift together flour, salt, and baking powder.
- Alternately add the flour mixture and sour cream to the creamed mixture, beginning and ending with the flour.
- Stir in blueberries gently.
- Combine cinnamon, sugar, and nuts for the topping.
- Sprinkle the topping evenly over the batter.
- Bake in a 350°F oven for 25 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For an extra moist muffin or cake, consider adding a splash of vanilla extract or a teaspoon of lemon zest to the batter. If you're out of sour cream, Greek yogurt can be a great substitute. To avoid sinking blueberries, toss them in a bit of flour before adding them to the batter. This also works well for any other fruit you might want to incorporate.
Serving Suggestions
Serve these Blue Ribbon Muffins or Blueberry Cake warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. They also pair beautifully with a cup of coffee or tea for a delightful breakfast or afternoon snack. For a fun twist, try serving alongside Fresh Fruit Kabobs With Cherry Dip to create a refreshing brunch spread.
Storage & Reheating
Store leftover muffins or cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week or freeze in individual portions. To reheat, simply pop them in a microwave for 15-30 seconds or warm them in a preheated oven at 350°F for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Blue Ribbon Muffin Or Blueberry Cake contains roughly 326 calories, with 6g protein, 53g carbohydrates, and 11g fat. It is a good source of calcium (12% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 650mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries in this recipe. However, do not thaw them before adding; instead, toss them directly into the batter. This helps maintain their shape and prevents the batter from turning blue. Note that baking time might be slightly longer due to the cold temperature of the berries.
What can I do if the muffins are too dense?
If your muffins turn out dense, it may be due to overmixing the batter or too much flour. Be sure to measure flour correctly by spooning it into the measuring cup and leveling it off. Also, mix the batter just until combined to avoid developing too much gluten, which can lead to a tougher texture.
Can I add nuts to the recipe?
Absolutely! Adding chopped walnuts or pecans can enhance the flavor and texture of your muffins or cake. Just fold them in gently along with the blueberries. If you are looking for a bit of crunch, consider using the cinnamon-sugar-nut topping combination mentioned in the instructions for an added layer of flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).