Blueberry Cream Muffins
Indulge in the irresistible sweetness of these Blueberry Cream Muffins, a delightful treat perfect for breakfast, brunch, or an afternoon snack. These tender muffins are made with sour cream for a luxuriously moist texture and are bursting with juicy blueberries in every bite. A hint of vanilla adds a warm, aromatic depth, while a clever flour coating keeps the blueberries perfectly distributed throughout. Quick and easy to prepare in just 15 minutes, these muffins bake to golden perfection in under 20 minutes. Serve warm with a steaming cup of coffee or tea for a comforting homemade treat that’s sure to impress. Perfectly balanced between sweet and tangy, this recipe is a must-try for blueberry lovers and muffin enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 pieces large eggs
- 1 cup sour cream
- 0.5 cups unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1.5 cups fresh or frozen blueberries
- 1 tablespoons all-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a medium bowl, whisk the eggs, sour cream, melted butter, and vanilla extract until smooth and creamy.
Gradually add the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent the blueberries from sinking to the bottom of the muffins.
Gently fold the coated blueberries into the batter, being careful not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Blueberry Cream Muffins with coffee or tea!
Nutrition Facts
Calories |
3084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 2387 mg | 104% | |
| Total Carbohydrate | 394.1 g | 143% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 189.1 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 435 mg | 33% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
