Blueberry Cream Muffins

Fluffy, moist, and bursting with fresh blueberries, these Blueberry Cream Muffins are the perfect treat for breakfast, brunch, or an afternoon snack. The addition of sour cream in the batter lends a tangy richness that perfectly balances the sweetness of the berries, creating a melt-in-your-mouth texture you’ll love. Whether you’re hosting guests or enjoying a quiet morning, these muffins are a versatile and crowd-pleasing option that can be made in under an hour. Serve them warm with a pat of butter or a drizzle of honey for an extra touch of indulgence.

Ingredients:

• Dry Ingredients:
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• Wet Ingredients:
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
• Filling:
  • 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
• Optional Topping:
  • 2 tbsp coarse sugar for sprinkling

Instructions:

1. Preheat the oven: Set your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
2. Prepare the dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition.
4. Incorporate sour cream and vanilla: Stir in the sour cream and vanilla extract until the mixture is smooth and creamy.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in dense muffins.
6. Fold in the blueberries: Gently fold the blueberries into the batter, ensuring they are evenly distributed.
7. Fill the muffin tins: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle with coarse sugar if desired.
8. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Enjoy these muffins with your favorite cup of coffee or tea, and savor the delightful combination of tart blueberries and creamy richness!