Sour Cream Blueberry Muffins
Yield 24 muffins
3 cups flour
1/2 cup granulated sugar
1 tablespoon baking soda
1 teaspoon salt
1/2 cup brown sugar
1/2 cup melted butter
3 eggs
1 cup sour cream
1/4 cup milk or cream
1 1/2 cups blueberries, washed and dried
2 tablespoons confectioner sugar, optional
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Preheat oven to 400 F.
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Stir together flour, granulated sugar, baking soda and salt into a bowl. Add brown sugar and stir.
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Combine together butter, eggs, sour cream and milk. Add to dry ingredients.
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Gently fold in blueberries.
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By the tablespoonsful, spoon in batter into well greased muffin tin until slightly more than half full. Bake for 15-18 minutes or until golden. Sprinkle with confectioner’s sugar while still warm from oven.
1. Try strawberries or raspberries in place of blueberries
2. Dairy Free: Use a dairy-free margarine. Omit sour cream and use 1 cup nut based milk, such as almond milk. Use 1/4 cup nut based milk in place of milk or cream. Use 1 tablespoon baking powder in place of baking soda.
3. Sugar Free: Use 1/2 cup Stevia and 1/4 cup brown sugar Truvia in place of sugars in muffin recipe. Use sugar free powdered sugar.