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Muffins are pretty much the perfect on the go breakfast. They may not always be healthy for you, but they are portable, and sure do taste good! I store them in the freezer, so you can take one out and have a fresh muffin (after you microwaved it for 30 seconds) any day of the week. With school back in session quick breakfasts are key for a lot of people. I am not going to try to convince you that these are healthy, because they aren’t. But they do have fresh, plump blueberries, so that helps a little!
I made these about a week ago, and my 7 year old said they were the best muffins he has ever had. Better than Chocolate Chip, better then French Toast, better than Double Chocolate Peanut Butter Swirl? I guess so. Of the 20+ muffins on my blog, he thinks this is the best! And really, from a kid who doesn’t like blueberries, I think that says a lot!
I was a little nervous about this recipe because of the sour cream. I can’t say that I have baked with sour cream before. But it is from Cook’s Illustrated, so I am pretty sure you just go with it, and do what they say. They have never steered me wrong before. And just as I figured, they muffins came out perfect. They rose beautifully, the blueberries stood out, and the cinnamon sugar topping, although optional, was well worth it!
- 2 cups (10 oz) flour
- 1 Tbls baking powder
- ½ tsp salt
- 1 egg
- 1 cup (7 oz) sugar
- 4 Tbls butter, melted
- 1¼ cups (10 oz) sour cream (I used light)
- 1½ cups (7.5 oz) blueberries, fresh or frozen
- ½ cup sugar
- 1 tsp cinnamon
- 4 Tbls butter, melted
- Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with liners or non-stick spray.
- In a bowl combine flour, baking powder and salt. Whisk until combined. Set aside. In another large bowl beat the egg until light in color (about 20 seconds). Add sugar, and mix until thick and well combined. Stir in the melted butter a little at a time, stirring after each addition. Add ½ of the sour cream, whisk to combine. Add the remaining sour cream and stir until well blended.
- Add the blueberries to the flour mixture. Toss to coat (this helps so they don’t sink to the bottom). Fold the flour mixture into the egg mixture. Using a spatula stir until just combined, and the blueberries are evenly distributed. Fill muffin cups about ⅔rd of the way full. Bake for 20-22 minutes, or until a toothpick comes out clean. Remove from the oven, and allow to cool in the pan for 5 minutes before removing to a wire rack.
- Meanwhile prepare the topping. In a small bowl combine the sugar and cinnamon. Once the muffins are cool enough to handle dip the top in the melted butter, and immediately dredge in the sugar mixture. Shake off any excess and return to the wire rack.
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Sour cream in baking is always a good thing. And this is coming from someone who really dislikes sour cream! The muffins look great and if your berry-disliking son said that they’re the best muffins ever, they must be pretty darn good.
Yes, baking with sour cream — actually, anything with sour cream, for me! — adds something to a recipe. And you’re right about Cook’s Illustrated. Great guidance. I’m making chocolate chip pancakes with a first grade boy tomorrow so he can freeze them for his family’s school day breakfasts. (His idea!)
You know what? You are my go-to blogger for muffin recipes … I love all of them! So delicious!
We are blueberry twins today! It does make such yummy baked goods.
They look great and I’ve seen that recipe in C.I. with sour cream and anything with sour cream or yogurt is usually so much more moist and delish.
Glad you liked my choc chip cookies. I saw you blog about them on another site but I can’t log in to comment there? Good to hear they were a hit!
I love the cinnamon sugar topping on these muffins!
Now that’s a great endorsement! My daughter eats poppyseed muffins for her breakfast…at least these contain fruit! I tease her about having cake to start her day
I love how much you love muffins Erin! I don’t have many muffin recipes on my blog so when I need one, this is where I come!
I love trying diff blueberry muffin recipes! I think I’ve found the perfect one already but I totally want to give this a try. Those plump blueberries are totally getting to me!
Yum! This one is a keeper for sure. With breakfast being my favourite meal of the day … I always need another muffin recipe
Love those plump, juicy blueberries!
I don’t know if I would put any blueberry muffin over chocolate chip but at least your son was pleased. The do look delicious.
I just love making muffins. Such a wonderful snack for the kids or breakfast or both;)These look great!
Doesn’t cooks illustrated make the best recipes? These blueberry muffins look super delicious!
Who doesn’t love a great blueberry muffin? Yours look very tasty and I am glad that you son loves them too. Pinning now!!!
Oh yum, I love the texture sour cream gives muffins and cakes! Apparently the weight of it compared to milk/buttermilk helps keep the fruit evenly suspended instead of settling in the bottom of the muffin…fun fact
These muffins look so full of blueberries and you say your son doesn’t like blueberries normally that is saying a lot for this recipe, great job. Putting on the list for my kids!
Yup, blueberry muffs are the best you can get in my opinion…and I’m loving that they have sour cream in them!
Now this is one classic muffin. I love that you used sour cream to make it nice and moist.
i used to bake quite a lot with sour cream but I’m slowly trying to use Greek yogurt instead although some recipes taste better with cream. These blueberry muffins are a great breakfast or packed in the school lunch box.
Always good to have a classic blueberry muffin recipe on hand! I am loving the idea of sour cream because it adds another layer of flavour!