Yield: 6 muffins
Blueberry Sour Cream Muffins
Blueberry Sour Cream Muffins that are moist, tangy, and bursting with blueberries. Sprinkle these muffins with coarse sugar for a delicious bakery-style breakfast at home.
Prep Time
5 minutes
Cook Time
20 minutes
Cooling Time
5 minutes
Total Time
30 minutes
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 cup fresh blueberries
- Turbinado sugar
Instructions
- Preheat oven to 375 degrees. Line muffin tin with six paper liners.
- Stir together flour, baking soda, and salt. Set aside.
- Whisk the egg continuously while gradually adding the sugar.
- Continue whisking while slowly pouring in the oil until the mixture is well combined.
- Whisk in the vanilla.
- Add flour mixture alternately with the sour cream.
- Gently fold in the blueberries.
- Scoop the batter into the prepared muffin tin, filling each cup nearly full.
- Sprinkle with turbinado sugar.
- Bake for 20-25 minutes or until a toothpick inserted in centers comes out clean.
- Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 275Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 42mgSodium: 168mgCarbohydrates: 34gFiber: 1gSugar: 18gProtein: 4g
The nutritional information is provided as a courtesy and is an estimate generated by a calculator.