Blueberry Cream Muffins
Blueberry Cream Muffins are awesome. These delectable muffins are filled with boatloads of blueberries. The sour cream in the recipe keeps the muffins moist. The fruitiness from the berries cooks up delightfully. I added more blueberries on top along with some Turbinado Sugar. They were yummy, indeed!
I didn’t grow up eating muffins. My mom never made them. I started eating them through the years, but never made them myself. It wasn’t until after I started this blog 11 years ago that I started making muffins regularly. I suppose I thought they were too difficult or something. But they’re not! A few steps perhaps, but not difficult.
The secret to getting great muffins that raise well is starting the muffins at a higher temperature (425 degrees) to begin with. Then reduce the temperature after the heat causes the muffins to rise. It’s also helpful to have enough baking powder in the recipe so that the muffins raise adequately.
I was asked to bake some breakfast “things” for the Hostess Committee of our church for Easter Sunday morning. I made about five and a half dozen muffins, including Maple Bacon, Caramel Apple, Raspberry Cream and these muffins. They were all very well received and appreciated. (Especially when you’re dashing out the door trying to get to church at 6:00 in the morning!)
If you want your family to wake up to the delicious smell of blueberries for breakfast, give these Blueberry Cream Muffins a try. They’re marvelous for a weekend, holiday or company breakfast. Be prepared to have a run on the muffins though. Everyone will want seconds!
Blueberry Cream Muffins are awesome.
Bake up a batch of these scrumptious muffins for your next holiday breakfast.
Every bite is mouthwatering.
These muffins are terrific to serve company when you have overnight guests.
I used these ingredients.
Place flour in a large mixing bowl. Add granulated sugar, baking powder, baking soda and salt.
Stir well to combine; set aside.
Rinse and wash blueberries well in colander. Gently pat dry between layers of paper towels.
Try to get as much moisture out of the blueberries as possible.
Add blueberries to flour mixture.
Stir ingredients to combine; set aside.
In a medium mixing bowl, add eggs, sour cream and vanilla extract.
Whisk ingredients to combine.
Add wet ingredients to dry ingredients.
Stir ingredients to combine, mixing only until just moistened. DO NOT OVER-MIX!
Line muffin tins with paper liners. Spray each muffin liner with cooking spray. Spoon batter into prepared muffin liners to the top of the pan.
Add one teaspoon of Turbinado sugar over top of each muffin. Pat down lightly so sugar adheres slightly to muffins.
Spread about eight to ten blueberries over top of each muffin..
Bake muffins at 425 degrees for five minutes. Reduce heat to 350 degrees and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
Serve warm, if desired.
Every bite is so delectable and mouthwatering.
Blueberry Cream Muffins go marvelous with any company or holiday breakfast.
If you enjoy a sweet treat with your morning coffee, these muffins are sure to delight.
Here’s the recipe.
BLUEBERRY CREAM MUFFINS
(Recipe adapted by Taste of Home, Berry Cream Muffins)
Blueberry Cream Muffins
- 1 12-tin regular muffin pan
- 1 6-tin regular muffin pan
- muffin liners
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium mixing bowl
- 1 whisk
- measuring cups
- measuring spoons
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup granulated sugar
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 1/2 cups fresh blueberries washed
- 2 large eggs
- 1 cup sour cream
- 1/2 cup canola oil or use coconut oil or avocado oil
- 1/2 tsp. pure vanilla extract
- 1 cup fresh blueberries for tops of muffins
- 1/3 cup Turbinado sugar or granulated sugar, for tops of muffins
- Preheat oven to 425º.
- Line a 12-tin regular muffin pan with muffin liners and a 6-tin regular muffin pan with 4 paper liners.
- Spray each muffin liner with cooking spray; set aside.
- In a large mixing bowl, combine flour, granulated sugar, baking powder, baking soda and salt.
- Wash and rinse blueberries.
- Pat blueberries dry between layers of paper towels.
- Add fresh blueberries to flour mixture and gently stir to combine.
- In a separate mixing bowl, whisk eggs, sour cream, canola oil and vanilla extract.
- Add liquid mixture to blueberry mixture and stir only until just combined. (See note below).
- Spread muffin batter into prepared muffin liners all the way to the tops of the muffin liners.
- Sprinkle each muffin with about a teaspoon of Turbinado sugar.
- Press six to ten blueberries slightly into the tops of each muffin.
- Bake at 425º for 5 minutes.
- Reduce heat to 350º and continue baking an additional 15 to 19 minutes or until a toothpick inserted in center comes out clean.
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Be prepared! Everyone will want more than one. 🙂
Blueberry Cream Muffins are great for brunch menus too.
You’ll be drooling after one bite of these irresistible muffins.
I’ll take two!