Blueberry-Sour Cream Muffins
For years, I have been following my mom’s lead by using sour cream and yogurt to moisten muffins, breads and cakes. My mom adds these ingredients to recipes that don’t even call for them, just sensing it might be too dry without it, using a sixth sense to readjust ingredients accordingly. Because of this, I am always drawn to recipes that call for sour cream and yogurt. In the mood for muffins, and with a few cups of summer blueberries remaining in my freezer, blueberry-sour cream muffins sounded delightful. Click here for the recipe from “Food and Wine.” One simple change I made for a major flavor upgrade was the use of almond extract in place of vanilla. The mingling of blueberry, lemon and almond sounded tempting to me, so I reached for the almond extract without hesitation, but if you want them to be nut-free, omit it and follow the original recipe, which calls for vanilla extract. Check out the recipe as I made it:
Blueberry-Sour Cream Muffins
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter, softened
- 1 teaspoon cinnamon
- 1 1/2 cups all-purpose flour, plus 1 tablespoon
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup sugar
- 1 tablespoon unsalted butter, melted
- 1 rounded cup sour cream
- 1 teaspoon pure almond extract
- 3/4 teaspoon finely grated lemon zest
- 1 rounded cup frozen blueberries
- Preheat the oven to 375°F. Butter a 12-cup muffin pan.
- In a medium bowl, combine the brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
- In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt.
- In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended.
- Add the dry ingredients and beat at low speed until almost blended.
- In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter.
- Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.
These muffins can be stored in an airtight container for three to four days. Mine stayed incredibly moist and fresh through day four, when Nicholas gobbled up the last one. I’ll definitely make these again and perhaps try some other mix-ins or the addition of slivered almonds in the topping for a bit of crunch.
It’s convenient that you can make these treasures from start to finish in under and hour. They’re perfect for a Saturday or Sunday morning, but they’re reasonable for a weeknight baking session too.