I think so! You can substitute for brown sugar, but the texture of the muffins will slightly change. Sift flour, soda and salt together, and add to butter mixture alternatively with the sour cream. I wasn’t feeling well and spent more time resting than I expected. Here you get healthy recipes for weight loss. These muffins are bursting with plump blueberries and are absolutely delicious. #mc_embed_signup{background:#fff; clear:left; font:14px Helvetica,Arial,sans-serif; width:100%;}
Thanks. By using this form you agree with the storage and handling of your data by this website. Fold blueberries gently into the batter. So great to have stumbled upon your site – love you candid and personal style of writing (I can definitely relate to hitting the writing wall as well)! I wasn’t feeling great and I’ve been feeling unmotivated lately. So that’s exactly what I did. I’m obsessed with board games. Back to the grind today. It should just be whole wheat flour. I used fresh blueberries. In a small bowl, combine applesauce, egg white, sour cream, applesauce and vanilla. Preheat oven to 400 degrees. Sprinkle evenly with topping. Blueberry Muffins With Frozen Blueberries And Sour Cream – sweet, soft and moist, tender and loaded with blueberries. We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. Oh my goodness. Preheat oven to 400 degrees. Made lighter with sour cream, applesauce, dairy-free milk, and gluten free flour, these delicious low calorie muffins are perfect for starting your day. Keto Blueberry Sour Cream Muffins made with coconut flour! If you’ve never made a homemade muffin recipe before, you are most definitely in the right place starting with this blueberry muffin recipe, as sour cream adds such a great taste and texture! Once you’ve had these warm, soft sour cream blueberry muffins right out of the oven, you’ll never turn back. I have been known for planning trips specifically to hit the roller coasters! I wish I could disconnect that quality of mine sometimes. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates. I know what you mean about blogging and I admire those people who write one up in the morning and then press publish. Your photos always look great and make the food shine. Q: Can you freeze this sour cream blueberry muffins for later?A: Absolutely. I’m tired and just unfocused all around. I can't wait to make these for my kids! I do have one question though – how did you account for your nutritional data? There was just one problem. Bake 18 minutes or until a toothpick can be inserted clean. In this recipe, I used sour cream to give the softness and improve the texture of these muffins. Yep, that was the intended blog post. The sour cream is the magical ingredient because it adds so much moisture and produces the softest blueberry muffins ever. The more you mix, the more gluten you produce which makes a tougher final product. At first when I got this recipe from my sister, I was like…sour cream? Cool in the pan on a wire rack for 5 minutes then remove muffins … Your photos always look perfect to me, seriously they are awesome a and you don’t need to worry! Introducing my little peanut, … Now that fancy pants and I are getting along, I’m spending more time on my shoots and getting pickier about them too. Stir the wet ingredients into the dry ingredients. This looks like a great recipe to try. Fold in blueberries. There is no cost to you. I need to attempt at blueberry muffins again. In a large bowl whisk together 2 cups flour, baking powder, salt and set aside. We make muffins at … Subscribe to get insider tips delivered to your inbox! These healthier muffins are loaded with blueberries, made with butter and sour cream. Right now, all kinds of fruits and berries are going on sale! Batter: Beat 2 cups flour, sugar, baking powder, salt, nutmeg, sour cream, milk, 1/2 cup melted butter, and eggs until thoroughly mixed. I’m just a perfectionist in everything I do. These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. A good muffin recipe is a must-have on hand. If you can’t eat them within a couple days of making them, it’s best for freeze them for later use! Add sour cream mixture to flour mixture; stir just until combined. 3 Smart Strategies To Stop Cravings So You Can Lose Weight! Jul 20, 2020 - These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. Not a big deal for the average person, but for someone who is trying to be conscious or lose weight – this could add up! Combine eggs, milk, butter, and vanilla in another bowl using a whisk. Enjoy! Add sour cream to the egg mixture in two additions, mixing well between. Continue beating … */
. Q: Can you use frozen blueberries for this recipe?A: Be careful using frozen because it can cause the recipe to have too much liquid. Hope you like the muffins! They’re just regular old muffins lightened up with light sour cream that happen to be delicious. Fold the blueberries and sour cream into the batter with a spatula. Preheat oven to 450°F and line a muffin tin with paper or foil liners. Hungry for More? I think that’s true with everything in life. Bake for 5 minutes at 400°F (200°C) then reduce heat without opening the oven to 350°F (165°C) and bake for an additional 12-14 minutes, until a toothpick comes out clean. View All. Blueberry Sour Cream Muffins that are moist, tangy, and bursting with blueberries. For less sweeter muffins, reduce … You know when you go to the eye doctor and they swivel the lenses asking you “option 1 or option 2 or option 2 or option 3?” You’re thinking to yourself how alike they are yet somehow different? But she ensured me that it just makes the muffins super light and moist. Divide batter evenly among prepared muffin cups. The texture of these muffins is just right! Sprinkle tops with sugar. Add the blueberries (still frozen) to the flour and toss with your hands to coat. I definitely think blogging has gotten much easier from when I first began, but there still are those times where I can’t find the words. … Pour into muffin tins. Add the sour cream/egg mixture … In a large bowl and using an electric mixer, beat the sugar, butter, lemon zest, and vegetable oil until light and creamy. Hi Jessica! Blueberry-Sour Cream Muffins Credit: Photo: Iain Bagwell. In a medium bowl, cream butter and sugar. You definitely don’t need to mash them. I am a Raleigh based mom blogger that loves to travel. The lemon blueberry muffins are a tasty way to start the day. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. /* Add your own MailChimp form style overrides in your site stylesheet or in this style block.
This from scratch recipe is simple to make too. Your pictures are always lovely! Instructions. Hope you had a nice long weekend. They’re similar yet subtly different. More. Am I missing it? Sour Cream Blueberry Muffins, bakery quality muffins you can make at home…ENJOY! Sorry the oats was a typo. Grease a muffin tin or line it with paper or silicone baking cups. Add eggs one at a time, beating well. Fill muffin cups ⅔ of the way with batter. No need to split your muffin in half and spread butter on it because it’s already perfectly accompanied by creamy deliciousness. I tried making a batch yesterday but found they were soggy on the inside from the berries. Hope you love them! You become more critical as you grow. Grease muffin pan, or spray with non-stick spray. Sour Cream Blueberry Muffins! Something I can do any time of day is cook. Reduce oven temperature to 375°; bake an additional 13 minutes or until a wooden pick inserted in center comes out clean. DIRECTIONS In a bowl, combine the baking mix and 3/4 cup sugar. Then in a bowl, toss the blueberries with the two tablespoons of flour. 6 of 44. Isn’t it so much less stressful when you have a closet of recipes? Bake at 425° for 5 minutes. In a larger bowl, … I couldn’t decide on the pictures! If you love the taste of these blueberry muffins with sour cream, then your taste buds will be in heaven over our Pumpkin Muffins! I recently made a similar recipe and they were so delicious I'm making two batches next week. This small-batch recipe makes six blueberry muffins but easily doubles for more. I wonder because using stevia vs sugar, and the type of milk is going to affect calorie count. I’ve been finding it difficult to write. Get recipes right to your inbox – Subscribe! The secret to these wonderful muffins is sour cream, making them super moist and full of flavor. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. That sour cream sure makes them a lot more moist! And if the sour cream isn’t blended all the way, it’s like you’ve found a hidden pocket of amazing! Combine flour, sugar, baking powder, and salt in a large bowl using a whisk. The prep time on this recipe is minimal and the payoff is amazing. But I guess the more you take it to the next level the more you develop an eye and can become critical. Add the batter to muffin cavities filling ¾ of the way full. Thanks Michele! | olgainthekitchen.com Having 10 recipes to choose from is not a bad thing! It can drive a person crazy and on top of it I’m a perfectionist. Blogging is not easy though and sometimes I feel the pressure to write and nothing wants to come out. No Almond flour in these delicious, luscious, moist, low carb, blueberry muffins and only 5 gms net carb per muffin. *. Fold in blueberries. The lighting always seems perfect! It’s probably a combination of mashing them and not drying them off. Ok, maybe not late at night because I’m an old lady and I go to bed at 9. The crumble topping the best part of course. Learn more about my weight loss programs HERE. They are soft and perfectly moist on the inside with perfectly golden brown top. But then again…it’s better than no options! They are soft and perfectly moist on the inside with perfectly golden-brown top. So moist, fluffy and sweet, with a hint of tangy flavour. .. Meet the Team .. 5 Ingenious Car Tricks for Moms On-the-Go, If you love this fun recipe, you’ll definitely enjoy these. I worked out then I made a bunch of food and somehow the words came to me. They’re either jumbled in your head or not there at all. It’s kind of like how when you make banana bread and fold in the mashed bananas for that scrumptious moist texture. I realize some don’t have a full time job in addition to blogging, but even still I could never imagine blogging under that pressure. And also Lemon-Blueberry Sour Cream Muffins. In a small bowl, combine applesauce, egg white, sour cream, applesauce and vanilla. Don’t be surprised when they disappear in seconds! . Scrape down the sides of the mixing bowl. So two silver linings. Now I have a craving so I'll need to make these. Hi Guys! One bowl recipe, perfect for a quick breakfast or coffee snack. Thankfully long weekend means short work week. Add the sour cream and whisk again, till blended. PERFECT BLUEBERRY MUFFINS RECIPE – The BEST bakery-style blueberry muffins made at home. Blueberry muffins are my FAVORITE muffins. I haven’t ever used sour cream in muffins! I can’t quite put my finger on it. Pin. Grease 24 muffin cups or line with paper muffin cases. I stay busy raising four boys age 14 to 6. Bake for 15 minutes. Beat in the eggs one at a time. 1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour Walking away and doing something non-blogging usually breaks the block. If you want to make the blueberry sour cream muffins ahead of time (like weeks ahead of time), just freeze the batter in the paper liners and put them in a bag once solid. I’m the owner and lead blogger here at A Mom’s Take. I just updated it. I thought I’d save the usual Monday recipe for today since most of you were off having fun yesterday and this is one you sure don’t want to miss! Hi Megan, I love your blog and was about to make these blueberry muffins but saw it called for oats, but I don’t see oats listed in the ingredients. The weather is perfect right now, and my attitude is always more positive and optimistic around this time of year. I always stock up while I can when the prices are low and freeze for future months when they’ll be a little pricier. This looks amazing. Hi, I’m Janel! Add wet ingredients slowly to dry ingredients and combine well. Remove from the oven and place on a rack to cool. The only thing that snaps me out of it is working out or cooking. One of my favorite ways to use my supply of fresh fruits and berries is homemade muffins! Hi Jamie! Q: What makes this blueberry sour cream muffins so moist?A: It’s the power of the sour cream! It could be 2 in the morning or 10 at night and I could cook. In a mixing bowl, cream the butter and sugar until super white and fluffy (about 5 minutes). YUM! Granulated sugar – makes the blueberry muffins flavorful and tender. This will be my next breakfast. Sprinkle these muffins with coarse sugar for a delicious bakery-style breakfast at home. Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. Preheat the oven to 200 C / Gas mark 6. Greek yogurt is great, but I will have to give this a try next time. Reading this actually reminded me of how much I feel that too throughout the week. The star of the show is always this sour cream blueberry muffins recipe that my sister gave me a few years back. That means a lot to me. Great for breakfast, dessert, or just a little snack. For a full disclosure policy, visit my Policies. You’ll add the flour to the wet mixture twice, folding the flour in just enough each time to fully incorporate the flour but not over do it. You hit the nail on the head. I track my daily food and calories with it so having the recipes on the app make it convenient to add my meals when I make them. Add in oil, sour cream and vanilla and mix until combined. I am the exact same. I know some who do this and truthfully, they are my heroes. But then, before I could publish, I … went into labour! I usually save the photo reviewing for late in the evening when writing has no possibility of happening. These muffins burst with fresh blueberries and lemon flavour, which I believe makes them delicious blueberry muffins. Super easy and saves time on those busy mornings when you still want something other than a bowl of cereal to eat. What kind of berries did you use? She lost 80 pounds in 2009 and has Hashimoto’s disease. And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates. That’s strange. I’m working off of recipes I made like a month ago because of all of my traveling and I’m SO HAPPY I have plenty to choose from since I can’t really cook or bake a whole lot now! Megan is a nutrition practitioner and author of the Low Calorie Cookbook. Save my name, email, and website in this browser for the next time I comment. This means 50-100 shots for one recipe to review to find the 3 or 4 photos I’ll actually use then edit & draft in post. I have started using the recipe as a base for all other muffin recipes and just adding different fruits such as blackberries, raspberries, hazelnuts, or chocolate chips to change it up. I have to tell you it was wonderful having the entire weekend to myself. I have leftover sour cream and would love to make these this weekend, but I don’t see the sour cream listed in the ingredients. Preheat oven to 400°F. It’s hard to get the words out sometimes! blueberry, blueberry muffin, gluten free, gluten free flour, healthy, low calorie, muffin, sour cream. Mix the flour, baking powder and sugar in a large bowl, add the melted butter, soured cream, eggs and lemon zest and beat just long enough to give a thick, smooth mixture – don’t over-beat. Procrastination at it’s finest! 5 of 44. I didn’t quite get through all my sticky notes over the weekend, but that’s ok. This blueberry muffins recipe is my go-to for many variations. Now for these muffin. It was a low key staycation for me. When you are ready to use them, put the frozen batter cups in a muffin tin and let thaw in the fridge overnight, then bake! In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined. I use LoseIt app to calculate all my recipes. To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside. Weird how we are wired to do certain things at certain times of the day. I’ve corrected it now. In a larger bowl, sift the flour together (measured properly) with sugar, salt and baking powder. Who would think sour cream would make such an amazing treat? That’s exactly how I feel about pictures. A moist butter-based vanilla batter made with cream cheese and sour cream keeps them moist with a soft crumb. Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large … Gluten Free + Low Calorie. The only thing I wonder is that I washed them first and they weren’t completely dry before I added them to the batter. Really? Sometimes you get into funks, but this is abnormal for me. Sprinkle these muffins with coarse sugar for a delicious bakery-style breakfast at home. They’re not dairy free, gluten free, paleo or even vegan. Some links on this site are affiliate links for which I am compensated a small commission if the link is clicked and a purchase is made. These look delicious! vanilla. This recipe makes 24 gorgeous muffins. Something I could never do is be one of those bloggers who post the “day of” aka write a post the same day you publish it. Cool muffins … I find when I have too many options staring me in the face I have no decision making capability whatsoever. View Recipe: Blueberry-Sour Cream Muffins When our crumbly-crisp topping meets the light, fluffy belly of this muffin, you'll swoon. Whisk in the sour … In another bowl whisk together eggs and sugar until combined. Do I just use 1 1/2 cups whole wheat flour? Learn more about my weight loss programs HERE! Hi Amanda! Pressure can cause me to hit major writer’s block. It should be 1/2 cup light sour cream. Whisk together the egg and milk. Sorry, it looks like it didn’t convert over from the old recipe card. Good luck with your move! I stared at 10 different recipes last weekend trying to figure out which one to post today. Butter a 12-cup muffin pan. Because skinny & fit always tastes delicious. Preheat oven 400 F. Prepare a muffin tin with nonstick cooking spray or muffin liners. Grease a muffin tin or line it with paper or silicone baking cups. Then when you consider the recipe aspect of blogging, there’s just no way a same day post would happen. Home » Easy Recipes » Sour Cream Blueberry Muffins Recipe, Posted on Last updated: July 17, 2020 By: Author Janel. They will burst on their own when they bake. -3/4 cup of sour cream (or créme fraiche)-1-2 cups of blueberries-1/2 tsp. I haven't made blueberry muffins in a while. Megan helps women over 35 lose weight. Preheat oven 400 F. Prepare a muffin tin with nonstick cooking spray or muffin liners. Oct 20, 2020 - Blueberry Sour Cream Muffins that are moist, tangy, and bursting with blueberries. Crumb Topping: Cut the ¼ cup cold butter into small cubes. Thanks for the catch! In large bowl beat eggs, gradually add sugar while beating. Instagram | Facebook | Pinterest | YouTube | Twitter, Click below to print/save this recipe or pin it to bookmark. How to Create The Perfect Tall Muffin Tops For big bakery-style … Too many options isn’t a good thing. Quality of mine sometimes my attitude is always more positive and optimistic around this time of day cook. Quality muffins you can make at home…ENJOY author, freelance food photographer fitness... Can cause me to hit the roller coasters hands to coat the out! And 3/4 cup sugar cream and whisk again, till blended cream to the next time I.. Just no way a same day post would happen look perfect to.! Oven 400 F. Prepare a muffin tin or line it with paper or silicone baking cups fruits and berries homemade! To hit major writer ’ s hard to get insider tips delivered to inbox... The ¼ cup cold butter into small cubes alternatively with the storage and handling of your data by this.! 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