Blueberry sour cream muffins

 

I tried this recipe because I wasn't sure of the viability of the milk supply in the house, so I googled sour cream blueberry muffins. Turns out I didn't have as much viable sour cream as I thought either. So I made this with ½ cup low-fat sour cream and 1 cup of plain yogurt and it turned out just dandy. I'll have to try it again with all sour cream to see if I think that's superior, but it's nice to have a recipe that's flexible and still holds up when your dairy supplies don't.

I had to laugh, though, when I saw that this was billed as the only blueberry muffin recipe you'll ever need. While that may be true, if you were around for the previous year's roundups, clearly I need ALL the recipes. OK, so maybe just 10 so far, but many of them are keepers.

Sour cream blueberry muffins
Adapted from the Seasoned Mom by Blair Longerman

Ingredients
4 tablespoons butter
3 cups flour
1 cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups sour cream or a mix of sour cream and plain yogurt
2 large eggs, at room temperature
1 teaspoon vanilla extract
¼ cup vegetable oil
2 cups fresh or frozen blueberries (don’t thaw)
Coarse sugar for topping (slightly more than 5 tablespoons)

Method
Preheat oven to 375. Line or grease 16 muffin cups.

Melt butter and let cool.

Combine flour, sugar, baking powder, soda and salt in a large bowl. Set aside.

In a medium bowl, combine sour cream, eggs and vanilla. Gently mix into flour mixture until just combined. Stir in the butter and oil, avoiding overmixing. Fold in the blueberries.

Divide batter among prepared muffin cups. A ¼-cup measuring spoon filled the cups. Sprinkle 1 teaspoon of coarse sugar on top of each muffin. Bake for about 20 minutes until the muffins pass the toothpick test. Remove from oven and let rest for at least 5 minutes before removing them from the pan.

Rating: These are quite nice. If you're the kind of person who just wants/needs one recipe that's your go-to for a particular thing, you could certainly do much worse than settling on this one. Lots of nice juicy market blueberries for flavor and the sugar topping gives it that sort of crunchy bit at the top. Plus, you don't have to worry about whether you've got milk on hand that's still any good.