Blueberry-Sour Cream Corn Muffins
Blueberry-sour cream corn muffins offer a moist, flavorful treat with fresh blueberries and a hint of cream cheese, perfect for breakfast or brunch gatherings.
Ingredients
- 1 cup all-purpose flour ⓘ
- 3/4 cup corn meal ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1 egg, beaten ⓘ
- 1 cup sour cream ⓘ
- 1/3 cup frozen, unsweetened apple juice concentrate, thawed ⓘ
- 1 1/2 cups fresh or frozen blueberries (not thawed) ⓘ
- 2/3 cup whipped cream cheese ⓘ
- 2 tablespoons no sugar added blueberry fruit spread ⓘ
Instructions
- Preheat oven to 400°F and grease 12 medium muffin cups or line with paper liners.
- Combine all-purpose flour, corn meal, baking powder, baking soda, and salt in a medium bowl.
- Add beaten egg, sour cream, and thawed apple juice concentrate to the dry ingredients and mix just until moistened.
- Gently fold in blueberries into the batter.
- Spoon the batter into prepared muffin cups, filling each about two-thirds full.
- Bake for approximately 20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before serving.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute Greek yogurt for sour cream for a tangy flavor and added protein. If you don't have apple juice concentrate, honey or maple syrup can work in a pinch. For added sweetness, sprinkle a bit of sugar on top before baking, or pair these muffins with the blueberry fruit spread for a delightful twist.
Serving Suggestions
These Blueberry-Sour Cream Corn Muffins are perfect for breakfast or as an afternoon snack. Serve them warm with a dollop of whipped cream cheese and a drizzle of blueberry fruit spread. They pair beautifully with a cup of tea or coffee. For a full meal, consider serving with Ivy'S Christmas Salad for a delightful brunch experience.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To freeze, wrap muffins individually in plastic wrap and place them in a freezer bag for up to 3 months. Reheat in the microwave for about 15-20 seconds to enjoy them warm.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry-Sour Cream Corn Muffins contains roughly 224 calories, with 5g protein, 30g carbohydrates, and 10g fat. It is a good source of vitamin A (13% of the Daily Value), protein (11% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1284mg per serving (56% 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 in this recipe?
Yes, you can use frozen blueberries without thawing them. This helps prevent the muffins from turning blue and keeps the berries intact during baking. Just fold them gently into the batter to avoid overmixing, which could lead to tough muffins.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is an excellent substitute that adds creaminess and a similar tang. You could also use buttermilk, but this may alter the consistency slightly, so adjust the flour as needed.
How can I make these muffins healthier?
To make these muffins healthier, consider replacing half of the all-purpose flour with whole wheat flour. You can also reduce the amount of apple juice concentrate or use a no-calorie sweetener. Adding nuts or seeds can increase the nutritional value while providing a nice crunch.
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).