Blueberry Sour Cream Muffins

Although this came to me quite recently, I have now decided that everyone needs a fantastic blueberry muffin recipe in his or her back pocket. After coming to said decision, and embarking down the blueberry-studded recipe development path, I have also concluded that a “fantastic” muffin is trickier to create than you might think. But rest assured: I have done so with these blueberry sour cream muffins.

Blueberry Sour Cream Muffins Recipe | Jessie Sheehan Bakes

These sour cream muffins are generously peppered with berries, and I even include a trick for working with frozen berries, which can often impart a green hue to baked goods. They are sweet, but not overly so – this is very much a muffin recipe, and not a cake one. The sour cream in the batter adds the subtlest tang and makes for an uber-tender muffin and a hefty glug of vanilla is the perfect compliment to the berries. The oil and extra yolk make for the moistest of breakfast treats and the muffins rise and dome beautifully in the oven (which is not always easy to achieve when muffins are baked at home in a conventional oven). And, finally, they have the most gorgeous, sparkly tops from a hefty teaspoon of raw sugar sprinkled upon each and every one.

Blueberry Sour Cream Muffins Recipe | Jessie Sheehan Bakes

Truth be told, I went through several versions of these blueberry sour cream muffins, before finally achieving muffin-perfection. My first attempt was a delicious but flat-topped, cake-like treat that was, sadly, tinted green (a discovery made when cutting into the first muffin). By rinsing and drying my frozen berries before folding them into the batter, I was able to retain the traditional colors of the blueberry muffin’s middle. And by filling my tins almost to the top, plus baking the muffins at a high temp, and then dropping it, I was able to produce the muffin crowns of my dreams. I reduced the sugar as well, in order to keep this treat out of the cake family altogether, and due to the hefty final sprinkling atop each one. Truth be told, I don’t actually mind when my muffin tastes like cake, but I realize I am in the minority here. Long story short, my friends, I am hoping this recipe makes it into your repertoire, or, at the very least, that you give it a shot next time the craving hits, which I’m hoping might be right about now. The recipe can be found here.

The text here and recipe were originally published in the March issue of Main Street Magazine.

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8 replies on “Blueberry Sour Cream Muffins”

My son-in-law, not only said that it was the best muffin I ever made but the best muffin he ever had! That is a superb compliment for you Jessie.

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