These fantastic moist and blueberries loaded muffins are delicious and super easy…great for breakfast, brunch or a quick afternoon snack.
When my cousin which by the way is a pastry chef by training showed me a picture of the muffins she baked I immediately knew that I wanted to try…and to my surprised (I don’t know why…) the recipe was directly from King Arthur Flour. My cousin told me to follow the recipe as it is, but of course knowing me this is an impossible task…so I made some minor changes…
– Why these muffins are so delicious?
They are packed, literally packed with blueberries with tender crumbs because of the sour cream in it.
– Can you store them in the freezer?
Absolutely, wrap them individually before storing in the freezer and let if thaw in the refrigerator overnight and microwave for a minute and it will taste like just out of the oven.
– Why the muffin is purple?
The batter is purple because I used frozen berries, if you use fresh blueberries the muffins will look more like in the King Arthur website…
– What changes did I make?
I mainly reduced the amount of sugar and added more blueberries into the batter.
– Ready to try this amazing recipe?
- 270 g all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt, to taste
- 60 g unsalted butter, at room temperature
- 135 g sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 120 g sour cream
- 250 g frozen blueberries (or fresh)
- coarse white sparkling sugar, for garnish, optional
Preheat the oven to 375°F. Line a muffin pan with papers.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
In a large bowl, beat the butter and sugar until light and fluffy, almost white in color.
Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.
Add the vanilla and sour cream, mix until incorporated.
Add the dry ingredients and mix using a spatula just until the batter is smooth. The batter will be very thick, almost like cookie dough.
Fold in the frozen berries or fresh (or fresh berries)
Scoop the batter into the prepared muffin cups filling about ⅔ to the top of the cups.
Sprinkle with regular granulated or coarse white sugar, if desired.
Bake the muffins for 18 to 24 minutes, until a wooden stick inserted in the cake tester inserted in the comes out clean.
Remove the muffins from the oven, let them cool in the pan for a few minutes. Remove the muffins from the pan and let them cool on a wire rack.
– If you enjoy this simple and easy recipe you might want to check on these…
Did you know that blueberries are very rich in anthocyanins? Anthocyanins are plant chemicals (phytochemicals) with strong anti-inflammatory properties. Moreover, it has been suggested by many studies that consumption of blueberries can lower blood pressure.