Add in oil, sour cream and vanilla and mix until combined. Sprinkle tops with sugar. Add sour cream mixture to flour mixture; stir just until combined. I’m working off of recipes I made like a month ago because of all of my traveling and I’m SO HAPPY I have plenty to choose from since I can’t really cook or bake a whole lot now! You’ll add the flour to the wet mixture twice, folding the flour in just enough each time to fully incorporate the flour but not over do it. PERFECT BLUEBERRY MUFFINS RECIPE – The BEST bakery-style blueberry muffins made at home. Blueberry-Sour Cream Muffins Credit: Photo: Iain Bagwell. 1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour I am the exact same. They’re similar yet subtly different. I’m the owner and lead blogger here at A Mom’s Take. I do have one question though – how did you account for your nutritional data? I realize some don’t have a full time job in addition to blogging, but even still I could never imagine blogging under that pressure. Not a big deal for the average person, but for someone who is trying to be conscious or lose weight – this could add up! Good luck with your move! It’s hard to get the words out sometimes! It can drive a person crazy and on top of it I’m a perfectionist. Bake for 15 minutes. #mc_embed_signup{background:#fff; clear:left; font:14px Helvetica,Arial,sans-serif; width:100%;}
Crumb Topping: Cut the ¼ cup cold butter into small cubes. Weird how we are wired to do certain things at certain times of the day. I have been known for planning trips specifically to hit the roller coasters! Some links on this site are affiliate links for which I am compensated a small commission if the link is clicked and a purchase is made. Batter: Beat 2 cups flour, sugar, baking powder, salt, nutmeg, sour cream, milk, 1/2 cup melted butter, and eggs until thoroughly mixed. But then, before I could publish, I … went into labour! Blogging is not easy though and sometimes I feel the pressure to write and nothing wants to come out. Thanks. I’m just a perfectionist in everything I do. The star of the show is always this sour cream blueberry muffins recipe that my sister gave me a few years back. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates. Preheat oven to 400 degrees. The lemon blueberry muffins are a tasty way to start the day. For less sweeter muffins, reduce … The secret to these wonderful muffins is sour cream, making them super moist and full of flavor. I’ve been finding it difficult to write. I am a Raleigh based mom blogger that loves to travel. You become more critical as you grow. The weather is perfect right now, and my attitude is always more positive and optimistic around this time of year. Learn more about my weight loss programs HERE. I’m obsessed with board games. So great to have stumbled upon your site – love you candid and personal style of writing (I can definitely relate to hitting the writing wall as well)! Bake at 425° for 5 minutes. Add the blueberries (still frozen) to the flour and toss with your hands to coat. Q: What makes this blueberry sour cream muffins so moist?A: It’s the power of the sour cream! Add wet ingredients slowly to dry ingredients and combine well. Pour into muffin tins. In a small bowl, combine applesauce, egg white, sour cream, applesauce and vanilla. Add sour cream to the egg mixture in two additions, mixing well between. I have leftover sour cream and would love to make these this weekend, but I don’t see the sour cream listed in the ingredients. Add eggs one at a time, beating well. Fold in blueberries. Introducing my little peanut, … Instructions. If you can’t eat them within a couple days of making them, it’s best for freeze them for later use! Combine eggs, milk, butter, and vanilla in another bowl using a whisk. Bake 18 minutes or until a toothpick can be inserted clean. There is no cost to you. One bowl recipe, perfect for a quick breakfast or coffee snack. Gluten Free + Low Calorie. Scrape down the sides of the mixing bowl. 6 of 44. Hi Jamie! I stared at 10 different recipes last weekend trying to figure out which one to post today. Once you’ve had these warm, soft sour cream blueberry muffins right out of the oven, you’ll never turn back. Oh my goodness. I think that’s true with everything in life. Sorry, it looks like it didn’t convert over from the old recipe card. I wasn’t feeling great and I’ve been feeling unmotivated lately. Preheat the oven to 200 C / Gas mark 6. Oct 20, 2020 - Blueberry Sour Cream Muffins that are moist, tangy, and bursting with blueberries. YUM! In a mixing bowl, cream the butter and sugar until super white and fluffy (about 5 minutes). View Recipe: Blueberry-Sour Cream Muffins When our crumbly-crisp topping meets the light, fluffy belly of this muffin, you'll swoon. I worked out then I made a bunch of food and somehow the words came to me. Fold in blueberries. These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. I can't wait to make these for my kids! Fill muffin cups ⅔ of the way with batter. Because skinny & fit always tastes delicious. Blueberry muffins are my FAVORITE muffins. Right now, all kinds of fruits and berries are going on sale! It’s kind of like how when you make banana bread and fold in the mashed bananas for that scrumptious moist texture. Blueberry Sour Cream Muffins that are moist, tangy, and bursting with blueberries. Continue beating … In this recipe, I used sour cream to give the softness and improve the texture of these muffins. A moist butter-based vanilla batter made with cream cheese and sour cream keeps them moist with a soft crumb. Stir the wet ingredients into the dry ingredients. The crumble topping the best part of course. I thought I’d save the usual Monday recipe for today since most of you were off having fun yesterday and this is one you sure don’t want to miss! You know when you go to the eye doctor and they swivel the lenses asking you “option 1 or option 2 or option 2 or option 3?” You’re thinking to yourself how alike they are yet somehow different? When you are ready to use them, put the frozen batter cups in a muffin tin and let thaw in the fridge overnight, then bake! They’re either jumbled in your head or not there at all. Sift flour, soda and salt together, and add to butter mixture alternatively with the sour cream. To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined. Super easy and saves time on those busy mornings when you still want something other than a bowl of cereal to eat. Do I just use 1 1/2 cups whole wheat flour? At first when I got this recipe from my sister, I was like…sour cream? They are soft and perfectly moist on the inside with perfectly golden brown top. Preheat oven 400 F. Prepare a muffin tin with nonstick cooking spray or muffin liners. It was a low key staycation for me. Grease 24 muffin cups or line with paper muffin cases. One of my favorite ways to use my supply of fresh fruits and berries is homemade muffins! Isn’t it so much less stressful when you have a closet of recipes? */
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Procrastination at it’s finest! Mix the flour, baking powder and sugar in a large bowl, add the melted butter, soured cream, eggs and lemon zest and beat just long enough to give a thick, smooth mixture – don’t over-beat. Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large … I’ve corrected it now. In another bowl whisk together eggs and sugar until combined. They’re just regular old muffins lightened up with light sour cream that happen to be delicious. I wonder because using stevia vs sugar, and the type of milk is going to affect calorie count. The more you mix, the more gluten you produce which makes a tougher final product. Pressure can cause me to hit major writer’s block. Megan is a nutrition practitioner and author of the Low Calorie Cookbook. Too many options isn’t a good thing. If you love the taste of these blueberry muffins with sour cream, then your taste buds will be in heaven over our Pumpkin Muffins! Sour Cream Blueberry Muffins, bakery quality muffins you can make at home…ENJOY! Hope you love them! Then in a bowl, toss the blueberries with the two tablespoons of flour. 5 of 44. But she ensured me that it just makes the muffins super light and moist. I wasn’t feeling well and spent more time resting than I expected. Ok, maybe not late at night because I’m an old lady and I go to bed at 9. Keto Blueberry Sour Cream Muffins made with coconut flour! Who would think sour cream would make such an amazing treat? It should be 1/2 cup light sour cream. I always stock up while I can when the prices are low and freeze for future months when they’ll be a little pricier. I wish I could disconnect that quality of mine sometimes. Preheat oven to 450°F and line a muffin tin with paper or foil liners. Grease muffin pan, or spray with non-stick spray. These muffins burst with fresh blueberries and lemon flavour, which I believe makes them delicious blueberry muffins. And if the sour cream isn’t blended all the way, it’s like you’ve found a hidden pocket of amazing! Hi Megan, I love your blog and was about to make these blueberry muffins but saw it called for oats, but I don’t see oats listed in the ingredients. Thanks Michele! Now that fancy pants and I are getting along, I’m spending more time on my shoots and getting pickier about them too. And also Lemon-Blueberry Sour Cream Muffins. .. Meet the Team .. 5 Ingenious Car Tricks for Moms On-the-Go, If you love this fun recipe, you’ll definitely enjoy these. Am I missing it? I haven’t ever used sour cream in muffins! Now I have a craving so I'll need to make these. Remove from the oven and place on a rack to cool. Add the batter to muffin cavities filling ¾ of the way full. Whisk together the egg and milk. This recipe makes 24 gorgeous muffins. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. 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