HOW TO MAKE BLUEBERRY MUFFINS FROM SCRATCH RECIPES

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SOUR CREAM BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT



Sour Cream Blueberry Muffins Recipe: How to Make It image

When we were growing up, my mom made these warm, delicious muffins on chilly mornings. I'm now in college and I enjoy baking them for friends. —Tory Ross, Cincinnati, Ohio

Provided by Taste of Home

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 5

2 cups biscuit/baking mix
3/4 cup plus 2 tablespoons sugar, divided
2 large eggs
1 cup sour cream
1 cup fresh or frozen blueberries

Steps:

  • Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 195 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 272mg sodium, CarbohydrateContent 29g carbohydrate (16g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

QUICK AND EASY BLUEBERRY MUFFINS - INSPIRED TASTE



Quick and Easy Blueberry Muffins - Inspired Taste image

This easy blueberry muffins recipe makes eight large, big-topped muffins, ten standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins bake evenly.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Makes 8 large, big-topped muffins / 10 standard muffins / 20-22 mini muffins

Number Of Ingredients 9

1 ½ cups (195 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
1/4 teaspoon fine sea salt
2 teaspoons baking powder
1/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seed are great
1 large egg
1/3 to 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
1 ½ teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)

Steps:

  • Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
  • Whisk the flour, sugar, baking powder, and salt in a large bowl.
  • Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
  • Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
  • Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
  • Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
  • To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Nutrition Facts : ServingSize 1 muffin, Calories 217, ProteinContent 3 g, CarbohydrateContent 33 g, FiberContent 1 g, SugarContent 18 g, FatContent 8 g, SaturatedFatContent 1 g, CholesterolContent 20 mg

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