IMG_6527

I’ve been inspired by all of the strawberries and cream muffin recipes I’ve been seeing and I wanted to use up some blueberries I had in the fridge. This recipe makes a heavier batter which keeps the berries from sinking to the bottom of the muffin, oh boy is it tasty. The only change you would need to make is if your berries aren’t as sweet as you would like, simple fix: sprinkle a sugar crust on top before you bake the muffins or make a crumb topping.

Blueberry and Cream Muffins
(www.findinginspirationinfood.com)

Printer Friendly Version

1 stick butter, room temperature
1 cup sugar
2 large eggs, beaten
1/2 cup sour cream
2 teaspoons vanilla extract
1 2/3 cups all purpose flour
2 teaspoons baking powder
1 small package of blueberries

Preheat oven to 375 degrees F.

In a large bowl, cream butter and sugar. Add the eggs, sour cream, and vanilla.

IMG_6493IMG_6495

Sift the flour and baking powder; gradually stir into wet ingredients.

IMG_6496IMG_6498

Gently fold in blueberries. The dough will be somewhat stiff. Do not over mix, or muffins will be tough.

IMG_6499IMG_6501

Spoon into muffin cups and bake for 20 minutes or until tops are slightly brown. Let Cool 5 minutes before turning onto wire rack.

IMG_6505IMG_6525IMG_6528

Pin It on Pinterest

Share This