BLUEBERRY MUFFINS
WITH SOUR CREAM
baranbakery.com
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Fluffy blueberry muffins with sour cream can be made with frozen or fresh, regular or wild blueberries. Takes 10 min to make, 1 hr to rest, and 15 min to bake!
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Ingredients
AP flour baking powder baking soda salt salted butter granulated sugar eggs Sour Cream vanilla extract heavy cream blueberries sugar
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STEP 1:
Whisk together flour, baking powder, baking soda and salt. Set aside. Whisk butter and sugar until they’re well combined.
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STEP 2:
Whisk in one egg at a time until well combined. Add in sour cream and vanilla extract and whisk until it’s completely smooth.
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STEP 3:
Whisk in heavy cream. Add in dry ingredients, reserving 1 Tbsp of flour, and mix until the last streak of flour is incorporated.
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STEP 4:
Toss blueberries with the reserved tablespoon of flour and fold them into the batter, just until they’re evenly distributed.
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STEP 5:
Cover the batter and set aside to rest at room temperature for 1-2 hrs, then fill 12 muffins tins to the top.
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STEP 6:
Sprinkle each muffin with 1-2 tsp of granulated sugar for a crispy muffin top and bake at 425F for 5 minutes.
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STEP 7:
Reduce the oven to 375F and bake for 11 min. Remove from the oven and allow to cool for at least 10 min before serving.
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Click the link below for the full recipe!
baranbakery.com
Full Recipe