Friday, November 5, 2010

Blueberry and Cream Muffins


I’ve been inspired by all of the strawberries and cream muffin recipes I’ve been seeing and I wanted to use up some blueberries I had in the fridge. This recipe makes a heavier batter which keeps the berries from sinking to the bottom of the muffin, oh boy is it tasty. The only change you would need to make is if your berries aren’t as sweet as you would like, simple fix: sprinkle a sugar crust on top before you bake the muffins or make a crumb topping.

Blueberry and Cream Muffins

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1 stick butter, room temperature
1 cup sugar
2 large eggs, beaten
1/2 cup sour cream
2 teaspoons vanilla extract
1 2/3 cups all purpose flour
2 teaspoons baking powder
1 small package of blueberries

Preheat oven to 375 degrees F.

In a large bowl, cream butter and sugar. Add the eggs, sour cream, and vanilla.


Sift the flour and baking powder; gradually stir into wet ingredients.


Gently fold in blueberries. The dough will be somewhat stiff. Do not over mix, or muffins will be tough.


Spoon into muffin cups and bake for 20 minutes or until tops are slightly brown. Let Cool 5 minutes before turning onto wire rack.



  1. I luv the title. Sounds like a good use for my stash of blueberries.

  2. Here's a great way to keep berries and other fruit from sinking to the bottom of your muffins or cakes. Toss them in a tablespoon or two of additional flour before adding them to the batter. You'll be amazed at how that little coating of flour will keep the berries and fruits from ending up at the bottom. Enjoy!