I had no problems with consistency! This recipe makes 6 or 7 jumbo muffins, depending on how high you fill the muffin cups. They are a rustic, bakery style muffin that is perfect for weekend breakfast or brunch. Scoop the batter into the prepared muffin tin, filling each cup nearly full. In a larger bowl, stir … Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window). In a small bowl, whisk together flour, baking powder, baking soda and salt. Beat eggs in a large bowl with an electric mixer, gradually adding sugar, until thick and lemon-colored. Combine flour, whole wheat flour, salt, and baking soda in a separate bowl. Continue whisking while slowly pouring in the oil until the mixture is well combined. If you do, then you will end up with dense and dry muffins. Ground cinnamon – This is optional, but I add it to all of my muffins for added warmth. Feel free to add 1/4 cup more sugar if you prefer sweet muffins. I add sour cream to many of my recipes. I didn t have whole wheat flour so just used all purpose and I couldn t find the sugar crystals for the top so I used course sugar. Add more cinnamon and a touch of nutmeg! Tag @icingonthebakeblog on Instagram or leave a comment below! You’ll want to follow the instructions and not over mix the batter. You want some lumps to still be in the batter. Pour batter into the muffin tin. Add some lemon zest along with the blueberries! Pour dry ingredients into … Set aside. These sour cream blueberry muffins are extremely moist and bursting with berries! Amount is based on available nutrient data. Enter your email address to follow this blog and receive notifications of new posts by email. Preheat the oven to 425F. This recipe doesn't fail to impress me. Line muffin tin with six paper liners. Feeling like citrus? This batter will be extremely thick. Ingredients 1 cup flour 1/4 tsp baking soda 1/4 heaping tsp salt 1 egg 1/2 cup granulated sugar 1/4 cup vegetable oil 1/2 tsp vanilla extract 1/2 cup sour cream 3/4 … Grease 6 jumbo muffin cups with cooking spray or line with paper liners. You can also use vegetable oil in lieu of butter, but I prefer the flavor butter adds over oil. These muffins are lightly sweetened with moist centers and a crunchy top. Granulated sugar – Disclaimer : my muffin recipes are not sweet. This recipe was so disappointing. Cool in pan for 5 minutes before transferring to a wire rack to cool completely. The world (and this recipe) is your oyster. Though we are using basic ingredients, there are a few substitutions you can make. Other than those two ingredients everything else was as the recipe was written. Staple muffin recipes should be in every home baker’s repertoire. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon. These came out amazing! How to make Blueberry Sour Cream Muffins with Streusel Whisk together eggs and sugar in a medium size mixing bowl. Then, lower the temperature to 375°F for 10-12 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean. Do not use an electric mixer to add in dry ingredients! Stir into the creamed mixture just until dry ingredients are moist. I reduced the sugar to 1/2 cup because I used vanilla yogurt. Bake for 20-25 minutes or until a toothpick inserted in centers comes out clean. So delicious, so versatile, and so easy to make. If using muffin tin liners, lightly spray them with a bit of nonstick spray to prevent your muffins from sticking to the wrapper. If you’ve experienced a problem with the texture, this is not a reflection of the recipe, but the baker. Gently fold in blueberries. Allrecipes is part of the Meredith Food Group. This prevents the berries from sinking to the bottom of your muffins! Be sure to use the full fat version no matter which you choose. Most people won't think twice about serving basic cornbread when is on the table. Preheat the oven to 400 degrees F (200 degrees C). Mixture will be lumpy; do not overmix! Toss the blueberries in one tablespoon of flour before adding to the batter to prevent them from sinking to the bottom of your muffins. Percent Daily Values are based on a 2,000 calorie diet. Preheat oven to 375 degrees. Add in eggs one at a time, incorporating fully between each addition. Note: this page may contain Amazon Affiliate links that earn me a small commission, at no additional cost to you. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. You can obviously switch up the berry type, but you can get even more creative. Ugh muffins. . Info. Want some warm flavors? In a large bowl, beat the butter and sugar together on high until combined and fluffy. Blueberries – You can use fresh or frozen, though I prefer fresh! Blueberries the crowning glory. I used GF flour and buckwheat flour for a GF diet. I focused a lot of my 2020 baking on staple recipes that are easy to customize. The thing about muffins though is that a good muffin is GREAT, but a mediocre muffin is pretty bleh. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Gently fold the coated blueberries into the batter. The batter will be very thick. I didn't have applesauce so used the extra left over sour cream so probably my own fault that they weren's quite as light as I would have liked, Congrats! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Cool in the cups for 5 minutes. Immediately remove muffins from the pan and enjoy. Add the sour cream and vanilla, and beat until combined. Whisk the egg continuously while gradually adding the sugar. Bake for 5 minutes. These jumbo muffins are packed full of blueberries! Bake in the preheated oven until tops spring back when lightly pressed, about 28 minutes. Over mixing will cause a “rubbery effect” because of the gluten being activated.

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