Blueberry Muffins With Frozen Blueberries And Sour Cream

Blueberry Muffins

Today's recipe is for soft, moist and delicious blueberry muffins with frozen blueberries and sour cream.
I've baked a lot of blueberry coffee cakes and bundt cakes, but I've never made blueberry muffins at home. I wanted to create soft, moist, sweet and delicious muffins so I researched a lot of recipes. Since in one of my blueberry coffee cakes recipe I use yogurt (or sour cream) I knew I had to use sour cream for the muffins, to keep them moist. I also used frozen blueberries, since that's what I had available. They are tossed in the flour, while still frozen, which prevents them from bleeding and sinking while baking.
The recipe I used is from Cook's Illustrated The New Best Recipe Book. I love the book and hope to try some more recipes from it very soon!
Similar recipes on Averie Cooks and Taste of Home.

This recipe makes 12 medium muffins.


Ingredients:

2 cups all purpose flour
1 cup sugar
2 cups frozen blueberries (unthawed)
1 egg
3 tbsp melted butter
1 cup sour cream
1/8 tsb salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract



Directions:

1. Preheat oven to 350 F (175 C).  Line a muffin tin with baking cups and set aside.
2. In a large bowl sift flour, then add salt, baking soda and baking powder and give it a stir.
3. Whisk egg, then add sugar and mix well. Add butter and mix until well combined. Add vanilla and sour cream. Mix until homogenous.
4. To the bowl with flour mixture add frozen blueberries and toss them lightly to cover with flour, so they don't sink while baking.
5. Slowly fold in the egg, sugar, and sour cream mixture into the flour mixture, using a spatula. Don't be surprised, this muffin batter will be pretty thick.
6. Using an ice cream scoop, distribute batter into baking cups. To give muffins a  nicer look, you can top with 2-3 additional frozen blueberries.
7. Bake for 35-38 minutes, until toothpick inserted in the middle, comes out clean (there might be some crumbs on the tooth pick, but no batter).
8. Let them cool for 10 minutes inside baking tin. Then remove them and set on a cooling rack to cool completely.
9. The muffins can be stored in a box at room temperature for up to 3 days and in the freezer for up to 2 months.

Blueberry Muffins