If you try these, LMK how they go for you! Wow you are good. I just have a question, when you say “lite” sour cream what is the fat percentage? Quick question: if I want to make mini versions of these, how long do I hold them for, and at what temperature? I’m so excited fresh blueberries are just starting to come into season. These are amazing, do you have the nutritional information for them?? In a large bowl, stir together milk, egg, and oil. These were THE best blueberry muffins I ever made!! Read some of the other reviews and don’t understand what the problem could be, I loved them!! Fold in the blueberries. Add 1 cup granulated sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds; set aside. Pinned! Totally agree with you about the sour cream—I use it in nearly all my muffins—Love the texture it give ’em! Line a 12-cup muffin tin with paper liners. I heart your comments. I can’t wait to try this recipe. Skinny Blueberry Muffins — These easy blueberry muffins are made with Greek yogurt instead of butter, and there’s only a little vegetable oil and sugar in these. How gorgeous are these muffins?! Just tried these and they came out great! I think it’s a muffin kind of week. Absolutely delicious. Mmmmmmm! The muffins aren't overwhelmingly sweet but the texture is outstanding (and SO moist!) what about washing the frozen berries? These delectable blueberry … It definitely tastes way better than a mix and is just as easy to make. Yes this recipe yields 12 normal sized muffins. Thanks for the 5 star review and glad these are the moistest and easy! :). Top each cup with a generous pinch of turbinado or sparkling sugar. Thanks for trying the recipe, Bonnie, and glad they were the best blueberry muffins you’ve ever made! Keep the temp the same and being that I haven’t tried the recipe as mini muffins I can’t say for sure how long to bake. These look delicious! Baking seemed like the right thing to do, something quick, and comforting. 2 teaspoons baking powder. I get the wild organic ones from Trader Joes. Well I’ve had plenty in the past year, just not a NEW recipe. Do not know what I would do without the new best recipe cookbook, Averie! I am searching for a great blueberry muffin recipe and this is NOT it!! Never had a recipe with no Baking Soda at all. You saved Easy Blueberry Muffins I to your. I also used greek yogurt and they turned out great! Mix in milk, egg, and oil; mix just until dry … It was delicious! And using half coconut sugar/half stevia to reduce carbs along with coc sugar on top, sounds great! I had no sour cream in the house but I had geek yogurt so I used that instead. You know I’ve been skipping breakfast the last couple of days since we brought Butters home – maybe I’ll have to make a batch of this to get me through the mornings! I am 70 yrs old and have been making muffins for years, but not this good. Turns out wonderful everytime. Combine oats, flour, sugar, baking powder, and salt. Works well even when prepared vegan (with soy milk and fake eggs) and using substitute fruit (fresh strawberries were wonderful). I made these muffins this morning. Allow muffins to cool in pan for about 15 minutes before carefully removing. // Sour cream does wonderful things to baked goods. They can be made tastier with extra blueberries. Allrecipes is part of the Meredith Food Group. I send 6 emails per week, day off is Tuesday. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Percent Daily Values are based on a 2,000 calorie diet. Bake until muffins are set, cooked through, soft yet springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. With all those blueberries staring back at you, these babies are hard to resist. They can be made tastier with extra blueberries. Every year, I seem to want to out-do my last. This helps prevent berries from sinking while baking. It’s so true — you really can never have too many blueberry muffin recipes! Denise. I will have to print out your pictures when I bake mine for a little inspiration. Add the sour cream and whisk until smooth and combined, don’t overmix; set aside. I only have mini muffin tins, so I used a small glass cake pan instead. Thanks for trying the recipe and I’m glad it came out great for you and that you can count on my recipes! Averie, this recipe rocks my socks in every way. They’re a little bit smaller than their other ones (I usually just buy the non-organic full size ones…I’m all about some value…LOL) and yes to baking with frozen. Add frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. SO gorgeous, Averie! I have some frozen blueberries in my freezer and I think I know what to do with them now. I have tried a number of recipes over the last 12 months. Thanks. With over 1 cup of sour cream and a very moderate 350F oven, the homemade blueberry muffins cook for 30 to 35 minutes, much longer than typical muffins. Dunno, if the toppings were ‘making or breaking’ the muffins, but sorry, awful…could just be me. take me off your list. I have a bag of frozen blueberries so I’d like to make these…I’m thinking ahead to Friday as usual!! I was careful not to overmix or overbake- the best ones were very lightly browned.. Sieve flour, baking powder and salt together and set aside. tomorrow’s email or today if you have that one. I always save fresh to eat, frozen for baking. Enjoy soft, buttery muffins right from your own oven, without discarding another few dollars on one from the bakeshop. I do think that Greek yogurt is not quite the same in keeping things moist as sour cream is so I would stick with sour cream which is what I called for in the recipe, and then if you were finding them not as sweet, maybe it’s because you omitted the sugar topping and sounds like you needed that…and/or your blueberries could have just been less sweet than mine. These were wonderful. My daughter and i both ate 2 warm out of the oven. :), I love Cooks Illustrated! You got that right about the not worth eating unless…part! I’m happy to hear everyone is pleased & that you’ll make them again! That’s quite high praise, the best blueberry muffins you’ve seen – thank you! I followed the recipe exactly, except that I used fresh blueberries. No gift befits the food-obsessed people in your life like a cookbook. OMG, Averie. Even with oil, the others were always a bit dry. This site uses Akismet to reduce spam. Given that regular sour cream is about 20% butterfat, the recipe can actually be thought of as having 1 stick (8 tablespoons) of butter which I’m sure would account for some added richness. Thanks JD. I added a cinnamon crumble topping and I’m in heaven. I adapted the recipe from Cooks Illustrated, which tests their recipes literally hundreds of times before they publish them in their cookbook so I’m sorry they didn’t work out for you, but it’s perhaps because you did make a few changes from what I did. See note if adding streusel or blueberry jam swirl. Can you recommend a cooking time? I also used frozen berries- not sure if that would make a difference. And you can never have too many blueberry muffin recipes. Preheat oven to 400 degrees F (205 degrees C). Grease and flour a muffin tin or line with paper cases. Nothing fussy or complicated, just awesome tasting dishes everyone loves! This will be interesting…, They taste amazing but somehow they don’t look like yours! Has it truly been a year? Sometimes you’re just hankering for a blueberry muffin, but don’t have the patience or time to whip up a batch of these delicious low carb muffins. Those berries! 147 Comments, Posted in: All Recipes, Bread, Rolls, Muffins & Breakfast, Muffins. All I want is the extra moist blueberry muffin recipe that uses sour cream. These look heavenly! These look super fluffy and delicious! It’s more cost effective and that whole juicy factor. This muffin recipe is easy and good. These are bound to be your new favorite muffins! Batter will be quite thick. So stoked that it’s berry season so I can start making yummy things like these! Totally buy frozen blueberries all the time! https://www.tasteofhome.com/recipes/blueberry-yogurt-muffins I remember one of my grandmothers making a sour cream coffee cake that was pretty incredible. 1 ½ cups all-purpose flour ¾ cup white sugar ½ teaspoon salt 2 teaspoons baking powder ⅓ cup vegetable oil 1 egg ⅓ cup milk, Don’t worry, these don’t taste healthy at all! And I buy them in season and freeze for later. I make a version of this but not with sour cream. I am in LOVE with blueberry muffins and can’t ever get enough of them. originally published June 5, 2019 — last updated April 7, 2020 Advertisement Step 2 They are super … https://www.tasteofhome.com/recipes/old-fashioned-blueberry-muffins So I began my seemingly annual quest to create the softest, moistest, and best blueberry muffins. We always have a few hiding in the back of our freezer, but these beauties have me thinking it’s time to make a new batch! Anyone who thinks to sub dried cranberries in boiling water for a few mins to mimic blueberries is an awesome baker :) Glad the muffins came out great for you! But they are also light on flavor, mildly sweet. And these are the 2014 contribution. Add milk … They're pretty. Must slab butter on these though, everything’s better with butter on it, right? Add the eggs, one at a time, beating well after each. ¼ cup honey. I haven’t tried with fresh blueberries but the baking time would be reduced, but I’m not sure by how much. 2 large eggs. thank you. Nutrient information is not available for all ingredients. I also added more than the Cook’s Illustrated recipe. Will it matter if I substitute Greek yogurt for the sour cream? I doubt it! I have never made Blueberry Muffins before and followed the recipe to the letter except I did add about 1/2 cup extra blueberries and added some slivered almonds to the top, had to bake them a few extra minutes longer than it said but they melted in my mouth. I made these today (7-30-17) and they were SPECTACULAR ! Spoon batter into cups. Preheat the oven to 425F. Thanks! Reading this literally had me going to Au Bon Pain to pick up a blueberry muffin because I don’t have time to whip up a batch myself right now and I really wanted one! This is making me totally crave blueberry muffins. Blueberry muffins aren’t worth eating unless they are soft and moist. Frozen berries are usually chosen because they are too juicy to ship fresh, which makes them better for baking. I don’t know if these moist blueberry muffins ‘beat’ my last since they’re different in terms of taste, texture, and ingredients, but they’re both excellent. :). Made ’em. I have a customer that only wants me to use soy products. https://simplysohealthy.com/low-carb-blueberry-muffins-recip These muffins look amazing Averie! I can practically smell these baking away! The best homemade Blueberry Muffins you’ll ever taste! OH HOT DAMN! I also added a T. more flour for high altitude and baking time increased to 45 minutes. I love these muffins a lot and so do my kids. Ingredients 2 cups all-purpose flour 1 tablespoon baking powder pinch salt, optional and to taste 1 large egg 1 cup granulated sugar 4 tablespoons unsalted butter, melted and cooled slightly 1 teaspoon vanilla extract 1 1/4 cups sour cream (I used lite) 1 3/4 cups … They take just 10 minutes of prep and then go straight into the oven. I never tire of blueberry muffins! Watch your muffins and not the clock because baking times will vary based on the berries, sour cream, pan size, climate, and oven variances. Blueberry Oatmeal Crumble Bars — These bars are buttery and packed with blueberry flavor! I think this will be my new “go-to” blueberry muffin recipe–and believe me, I’ve tried a lot! I think that up until about 10 years ago, MOST people baked with sour cream rather than Greek yog. Thanks! I love your goal though! They're classic. i tried to email you and the email was returned because u were too busy to read it. Not to mention they’re bursting with fresh blueberry flavor. This blueberry muffin recipe has a soft and moist crumb and they puff up perfectly. I definitely need to try it out sometime soon. :) I doctored up the CI recipe a little and streamlined it from the 17 bowls their recipes always seem to dirty :) But these were winners. they were dry and were not as sweet. So much for my diet. Stir together flour, baking powder and salt and add to butter mixture, stirring very lightly. I prepared the recipe just as written except that I doubled the blueberries to 1 cup (1/2 seemed like such a small amount) and I used frozen berries. I can’t wait to make these muffins. Would you just post the recipe! I love blueberry anything so this is a keeper recipe. Love these muffins Averie! Sift in the flour, salt and baking powder Quick or regular oats may be used for these muffins, as well as frozen blueberries in place of fresh. Blueberry Zucchini Bread – Juicy blueberries in every bite of this soft, easy, no mixer bread! These look delicious! White doughy stuff…not really the easiest to capture without looking like glare city :). Step 3 Hi! I followed all of your directions, except I omitted the sugar on top (didn’t have any of that type on hand) and I added about 5 blueberries on top. Hi Averie! These blueberry muffins from scratch get better as they cool because you can really appreciate the abundance of juicy berries in every bite, adding to the overall moisture quotient amidst the fluffy interior. Thanks for the five star review and I’m glad you both had a couple right out of the oven! Sometimes certain blueberries are just more tart than others so sometimes you do need a little extra sugar :). I would happily wake up to these every single morning! Simply click UNSUBSCRIBE at the bottom of any recipe email (not this one) that you receive, i.e. Blueberry Crisp — This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a scoop of ice cream. Will keep for 3-4 … Denise. This is my best blueberry muffins recipe! Allow muffins to cool in pan for about 15 minutes before carefully removing; use a paring knife to help dislodge any stubborn ones. Oh how I love moist muffins, especially moist blueberry muffins! I love a blueberry muffin with a rich batter and it seems like this could be the one for me! Because the moisture content in the sour cream and the blueberries varies, as do pan sizes, climates, and ovens, bake until done; watch your muffins and not the clock. I couldn’t get the batter fully mixed though or it would have been pink and purple! Thanks for trying the recipe already and so glad you enjoyed the muffins! A great balance of density and lightness. This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the The easy lemon glaze recipe … Thanks for sharing! Moist and flavorful. LMK what you think! We are weighing the ingredients and preheating the oven now. They’re fluffy and moist thanks to the addition of sour cream in the batter. I remember your avocado muffins … I can’t believe how fast time flies! 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