I found this recipe while I was visiting my friend, Jillyn, in Utah. They had sour cream and blueberries in the fridge so I googled "blueberry sour cream muffins". It worked like a charm. a link to the recipe came up. I already follow this blog so I knew it most likely would be a good recipe. They turned out wonderfully.
When I came home I made these muffins again but modified them a little to make them a little more healthful. It was a success! They were still delicious and more nutrients.
Check out The Idea Room (where I found this recipe). It's called the Idea Room for a reason!
These are the whole wheat ones. You can't even tell right?!
2 cups unbleached all-purpose flour (I used sifted whole wheat flour)
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup sugar (I reduced it to 2/3 C)
4 tablespoons unsalted butter melted
1 1/4 cups sour cream (10 ounces) (I used plain yogurt. Less fat with basically the same effect)
1 1/2 cups frozen blueberries (wild)
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease muffin tin.
2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
3. Add frozen berries to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not overmix.)
4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and insert toothpick into the center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or with the cinnamon sugar topping below.
Cinnamon Sugar Topping: (I didn't even do this and they were still so good)
While muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in small bowl and melt 4 tablespoons butter in small saucepan. After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar. Set muffins upright on wire rack.
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup sugar (I reduced it to 2/3 C)
4 tablespoons unsalted butter melted
1 1/4 cups sour cream (10 ounces) (I used plain yogurt. Less fat with basically the same effect)
1 1/2 cups frozen blueberries (wild)
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease muffin tin.
2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
3. Add frozen berries to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not overmix.)
4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and insert toothpick into the center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or with the cinnamon sugar topping below.
Cinnamon Sugar Topping: (I didn't even do this and they were still so good)
While muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in small bowl and melt 4 tablespoons butter in small saucepan. After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar. Set muffins upright on wire rack.
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