Blueberry Sour Cream Muffins
Sweet and tangy blueberry muffins with a moist sour cream base, perfect for breakfast or snacks, offering a delightful burst of fruit flavor in each bite.
Ingredients
Instructions
- In a large mixing bowl, combine flour, baking powder, soda, and salt, mixing well.
- In another medium bowl, beat oleo, eggs, and sugar until well combined.
- Add sour cream and vanilla to the egg mixture, mixing thoroughly.
- Stir blueberries into the flour mixture, ensuring they are well coated.
- Pour the wet ingredients into the dry ingredients, mixing just until all the flour is covered and the batter is combined.
- Prepare a muffin pan with baking cups and fill each cup two-thirds full with batter.
- Bake at 350°F (175°C) for 25 minutes or until the muffins are golden brown.
Tips & Substitutions
For a lighter texture, consider using half Greek yogurt and half sour cream. You can also substitute the oleo with unsalted butter or coconut oil. If fresh blueberries aren't available, frozen ones work well; just be sure to toss them in flour before adding to the batter to prevent sinking. This recipe is versatile enough to adapt for other fruits, similar to the Holiday Cranberry Souffle.
Serving Suggestions
These blueberry sour cream muffins are perfect for breakfast or as a midday snack. Serve them warm with a pat of butter or alongside a cup of coffee. They also pair beautifully with the Creamy Peach Jello Salad for a delightful brunch spread. Enjoy them fresh out of the oven or at room temperature.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually in plastic wrap and then in a zip-top bag. To reheat, simply microwave for 10-15 seconds or warm in a preheated oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Sour Cream Muffins contains roughly 202 calories, with 4g protein, 31g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 822mg per serving (36% 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 make these muffins ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just remember to mix in the blueberries right before baking for the best results. Alternatively, baked muffins can be made in advance and frozen for later enjoyment.
What can I use instead of sour cream?
If you don't have sour cream, plain yogurt is a great substitute. For a non-dairy option, use coconut yogurt or a homemade cashew cream. These alternatives will give you a similar texture and flavor in the muffins.
How do I know when the muffins are done?
Muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on them, as baking times may vary slightly depending on your oven.
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).