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
- 1/2 tsp salt
- 1 egg
- 1 cup (7 oz) sugar
- 4 Tbls butter , melted
- 1 1/4 cups (10 oz) sour cream (I used light)
- 1 1/2 cups (7.5 oz) blueberries, fresh or frozen
- 1/2 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 1/2 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 2/3rd 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.
Adapted from Cook's Illustrated