Fresh Blueberry Sour Cream Muffins

Sharon123's Note:

From Down Home with the Neely's cookbook, they say this is the best one they have tried! The sugar topping adds a sweet crunch. Yum!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Yield: 12 muffins

• 8 tablespoons unsalted butter , room temperature
• 1 cup sugar plus 1 tbls. sugar
• 2 large eggs
• 1 teaspoon vanilla (use pure!)
• ½ cup sour cream
• ½ cup whole milk
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 2 ½ cups fresh blueberries

Topping

• 2 tablespoons light brown sugar
• ½ teaspoon ground cinnamon

Directions:

1. Preheat oven to 350*F.
2. Line a 12 cup muffin tin with paper liners.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk.
4. In a separate bowl, sift flour, baking powder, baking soda, and salt together. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. Fold in the blueberries gently with a spatula, and make sure batter is well mixed.
5. In a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of white sugar together.
6. Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
7. Remove from oven, sprinkle with the brown sugar and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean.
8. Enjoy!

Reviews

[thejonesgal]

I too used the frozen blueberries - maybe I should have defrosted them first! But I didn't. Other than making the dough really cold, they were great.
I also didn't fill the pans as much as suggested - or else my muffin cups were smaller. I got more muffins than it said - which was a good thing really!

[vosmom2]

I made these after getting a great buy on fresh blueberries. They are awesome! I used turbinado sugar, white sugar and a little extra cinnamon for the topping and put it on before putting them in the oven but otherwise followed the recipe as posted. My farmers LOVED them. Thanks for posting the recipe!

[The Flying Chef]

These were totally awesome!!! I made them in my texas muffin tin and they were huge and the muffin tops were ginormous they all puffed up and spilled over, which made for some gorgeous crunchy muffin tops which I think are the best bits. I had a few friends around last night and made a few finger foods both sweet and savoury. I put 4 of these out as well with a knife so people could cut them into smaller pieces. They got rave reviews with everyone commenting on how full of fruit they were. I used a mix of fesh and frozen blueberries as they are almost $5 a punnet here and I would have had to buy 4-5 to have the required amount. I wasn't sure whether this would make the mix too runny but went with it as another reviewer had used frozen and I totally agree had no problems mixing it up. These have definitely been saved to enjoy again I can highly recommend. For anyone thinking of using a texas muffin tin I got 9 huge muffins out of this recipe.. Thanks for sharing such a great recipe Sharon!!