sour cream blueberry muffins.

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i’m a sucker for a hearty blueberry muffin. i used to work at a cafe in new zealand and we made fresh muffins from scratch every morning. our chef used yogurt in her variations to keep them nice and moist. it was hard to stay away from them fresh out of the oven with a nice flat white.

i modified a few recipes from the joy of cooking for this batch. if you like to experiment, the joy of cooking is a great resource. next time, i think i’ll add some kind of sugary crumb topping…

2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup butter (melted)
1 cup sour cream
1/3 cup sugar
1 teaspoon vanilla
1 1/2 cups blueberries

preheat oven to 400°. grease muffin tray or use paper liners. mix together flour, baking powder, baking soda and salt. set aside. in a separate bowl beat eggs, then stir in butter, sour cream, sugar and vanilla. add wet and dry ingredients, careful not to over mix. fold in blueberries.

spoon into muffin tray, filling all the way to the top for jumbo muffins. bake for 15-20 minutes. cool for 2-3 minutes in tray, then transfer to a wire rack to cool completely.

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