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Blueberry Cream Muffins | Can't Stay Out of the Kitchen | these delectable #muffins are just bursting with #blueberries--in the batter & on top! They're terrific for a weekend, company or #holiday #breakfast. Be prepared! Everyone will want seconds. #HolidayBreakfast #BlueberryCream Muffins

Blueberry Cream Muffins

Teresa Ambra
Blueberry Cream Muffins have a delightful burst of flavor since they're loaded with blueberries in the batter and on top! Every mouthful is so drool-worthy, you'll be swooning from the first bite. If you enjoy a sweet treat for breakfast in the mornings, these muffins are terrific. Great for a weekend, company or holiday breakfast.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 16
Calories 235 kcal

Equipment

  • 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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

NOTE: There isn’t much liquid mixture for this recipe so the batter didn’t stir as easily as it should for muffins. I had to stir a lot longer just to get the ingredients moistened.
 
NOTE: The muffins may look glassy on the top even after 25 minutes of baking, but they should be completely done by this point. The Turbinado sugar gives it that appearance, but don’t make the mistake of overbaking!
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 235kcalCarbohydrates: 33gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 32mgSodium: 140mgPotassium: 63mgFiber: 1gSugar: 19gVitamin A: 136IUVitamin C: 2mgCalcium: 36mgIron: 1mg
Keyword blueberries, breakfast, brunch, muffins
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