Blueberry Muffins

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.

Thank you for visiting Color Your Recipes…have a colorful week!

Tangerine Chiffon Cake

After purchasing many of the tangerines, known as cutie I found myself with too many tangerines in the fridge. So I decided to make a cake using the fresh squeezed juice from the tangerines. You can substitute with orange juice or even lemon juice.

In order to keep the cake light, I used sour cream frosting and garnished with honey caviar. The cake turned out awesome, the slightly citrus flavor of the tangerine, the tartness of the sour cream and the sweetness of the honey caviar were just a perfect and delicate balance in my palate.

Oh! Be aware that this recipe is for a small cake, 6 inches cake size…


Chiffon Cake

2 eggs, separated
51 g cake flour
5 tablespoons sugar
¼ teaspoon salt
¾ teaspoon baking powder
¼ cup freshly squeezed tangerine juice
1 tablespoon Grand Marnier
¼ teaspoon cream of tartar
2 tablespoon canola oil
½ teaspoon vanilla extract

Sour Cream Frosting

1 cup sour cream
3 to 4 tablespoons sugar
½ teaspoon vanilla extract


Pre-heat oven to 325F.

Cover a 6 inch round pan with parchment paper.

In a medium bowl, sift flour, 3 tablespoons sugar, salt, baking powder together, whisk to make sure all the ingredients are combined thoroughly.

In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the egg whites and cream of tartar until foamy. With the mixer running, slowly rain in the remaining 2 tablespoon sugar. Continue to beat the whites until stiff peaks form when the beater is lifted. Set aside.

In a small bowl, beat the egg yolks until pale yellow add the vegetable oil slowly and then the vanilla extract. Continue beating until the mixture turns slightly thick. Pour the egg yolks into the dry ingredients, mix gently and add the tangerine juice and Grand Marnier. Mix the wet ingredients into the dry until completely smooth.

Fold the beaten whites into the rest of the batter by gently spooning one-third at the time. Fold in the white slowly and carefully using a spatula. Be very gentle as you fold in the whites so you not deflate them. Gently fold in the remaining third of the whites.
Spoon or gently pour the batter into the prepared cake pan. Place the pan in the middle of the oven and bake for 30 minutes at 325F and then 3 minutes at 300F, and a toothpick inserted into the cake comes out clean.

Remove from heat and invert the pan over an inverted cup. Set the pan aside in a quiet place until cooled completely, approximately 1 hour.

Sour Cream Frosting

In a medium bowl, mix all the ingredients.


Cover the cake with the sour cream frosting. Refrigerate for approximately 2 hours.

Garnish with honey caviar.

Serve cold

If you enjoy this simple recipe for tangerine chiffon cake you might want to check on Chiffon Cake with Lemon Curd or Chocolate Chiffon Mini Cupcake.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!