Blueberry Muffins With Frozen Blueberries And Sour Cream
Ingredients
2 cups all purpose flour
1 cup sugar
2 cups frozen blueberries (unthawed)
1 egg
3 tbsp melted butter
1 cup sour cream
1/8 tsb salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
Preparation
1
Preheat oven to 350 F (175 C). Line a muffin tin with baking cups and set aside.
2
In a large bowl sift flour, then add salt, baking soda and baking powder and give it a stir.
3
Whisk egg, then add sugar and mix well. Add butter and mix until well combined. Add vanilla and sour cream. Mix until homogenous.
4
To the bowl with flour mixture add frozen blueberries and toss them lightly to cover with flour, so they don't sink while baking.
5
Slowly fold in the egg, sugar, and sour cream mixture into the flour mixture, using a spatula. Don't be surprised, this muffin batter will be pretty thick.
6
Using an ice cream scoop, distribute batter into baking cups. To give muffins a nicer look, you can top with 2-3 additional frozen blueberries.
7
Bake for 35-38 minutes, until toothpick inserted in the middle, comes out clean (there might be some crumbs on the tooth pick, but no batter).
8
Let them cool for 10 minutes inside baking tin. Then remove them and set on a cooling rack to cool completely.
9
The muffins can be stored in a box at room temperature for up to 3 days and in the freezer for up to 2 months.
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About
Soft And Delicious Blueberry Muffins With Frozen Blueberries And Sour Cream
Other Names:
Blueberry Muffins
Yield:
12
Added:
Thursday, June 12, 2014 - 7:16am
