I thought I’d save the usual Monday recipe for today since most of you were off having fun yesterday and this is one you sure don’t want to miss! Continue beating … So moist, fluffy and sweet, with a hint of tangy flavour. Introducing my little peanut, … Too many options isn’t a good thing. Thanks Michele! No need to split your muffin in half and spread butter on it because it’s already perfectly accompanied by creamy deliciousness. I have started using the recipe as a base for all other muffin recipes and just adding different fruits such as blackberries, raspberries, hazelnuts, or chocolate chips to change it up. In a small bowl, combine applesauce, egg white, sour cream, applesauce and vanilla. Great for breakfast, dessert, or just a little snack. You’ll add the flour to the wet mixture twice, folding the flour in just enough each time to fully incorporate the flour but not over do it. Keto Blueberry Sour Cream Muffins made with coconut flour! I find when I have too many options staring me in the face I have no decision making capability whatsoever. In a large bowl whisk together 2 cups flour, baking powder, salt and set aside. You can substitute for brown sugar, but the texture of the muffins will slightly change. Add in oil, sour cream and vanilla and mix until combined. You hit the nail on the head. I haven’t ever used sour cream in muffins! Back to the grind today. But then, before I could publish, I … went into labour! Isn’t it so much less stressful when you have a closet of recipes? The only thing that snaps me out of it is working out or cooking. I’ve corrected it now. When you are ready to use them, put the frozen batter cups in a muffin tin and let thaw in the fridge overnight, then bake! Once you’ve had these warm, soft sour cream blueberry muffins right out of the oven, you’ll never turn back. 6 of 44. The star of the show is always this sour cream blueberry muffins recipe that my sister gave me a few years back. I’m the owner and lead blogger here at A Mom’s Take. Super easy and saves time on those busy mornings when you still want something other than a bowl of cereal to eat. It’s kind of like how when you make banana bread and fold in the mashed bananas for that scrumptious moist texture. You definitely don’t need to mash them. Cool muffins … Your photos always look perfect to me, seriously they are awesome a and you don’t need to worry! Fold blueberries gently into the batter. That means a lot to me. Preheat oven to 400 degrees. */
. Your pictures are always lovely! Weird how we are wired to do certain things at certain times of the day. Hope you like the muffins! At first when I got this recipe from my sister, I was like…sour cream? Sift flour, soda and salt together, and add to butter mixture alternatively with the sour cream. Sorry the oats was a typo. I’m just a perfectionist in everything I do. I track my daily food and calories with it so having the recipes on the app make it convenient to add my meals when I make them. Now for these muffin. No Almond flour in these delicious, luscious, moist, low carb, blueberry muffins and only 5 gms net carb per muffin. Preheat oven to 450°F and line a muffin tin with paper or foil liners. In a mixing bowl, cream the butter and sugar until super white and fluffy (about 5 minutes). Fold the blueberries and sour cream into the batter with a spatula. Sorry, it looks like it didn’t convert over from the old recipe card. I haven't made blueberry muffins in a while. If you love the taste of these blueberry muffins with sour cream, then your taste buds will be in heaven over our Pumpkin Muffins! Bake for 5 minutes at 400°F (200°C) then reduce heat without opening the oven to 350°F (165°C) and bake for an additional 12-14 minutes, until a toothpick comes out clean. Combine eggs, milk, butter, and vanilla in another bowl using a whisk. Add wet ingredients slowly to dry ingredients and combine well. I wonder because using stevia vs sugar, and the type of milk is going to affect calorie count. One of my favorite ways to use my supply of fresh fruits and berries is homemade muffins! Hi, I’m Janel! Grease a muffin tin or line it with paper or silicone baking cups. Procrastination at it’s finest! I wasn’t feeling great and I’ve been feeling unmotivated lately. View All. I know what you mean about blogging and I admire those people who write one up in the morning and then press publish. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. Add the blueberries (still frozen) to the flour and toss with your hands to coat. Then in a bowl, toss the blueberries with the two tablespoons of flour. I wasn’t feeling well and spent more time resting than I expected. In a large bowl and using an electric mixer, beat the sugar, butter, lemon zest, and vegetable oil until light and creamy. /* Add your own MailChimp form style overrides in your site stylesheet or in this style block.
I just updated it. Grease muffin pan, or spray with non-stick spray. The lemon blueberry muffins are a tasty way to start the day. And if the sour cream isn’t blended all the way, it’s like you’ve found a hidden pocket of amazing! More. These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. Something I could never do is be one of those bloggers who post the “day of” aka write a post the same day you publish it. Combine flour, sugar, baking powder, and salt in a large bowl using a whisk. That’s exactly how I feel about pictures. … Good luck with your move! Reduce oven temperature to 375°; bake an additional 13 minutes or until a wooden pick inserted in center comes out clean. Blueberry-Sour Cream Muffins Credit: Photo: Iain Bagwell. Hope you had a nice long weekend. We make muffins at … Whisk together the egg and milk. Am I missing it? The texture of these muffins is just right! This small-batch recipe makes six blueberry muffins but easily doubles for more. There is no cost to you. I can’t quite put my finger on it. Hi Jessica! Pour into muffin tins. Sprinkle tops with sugar. This blueberry muffins recipe is my go-to for many variations. The crumble topping the best part of course. A good muffin recipe is a must-have on hand. The prep time on this recipe is minimal and the payoff is amazing. Hungry for More? I worked out then I made a bunch of food and somehow the words came to me. There was just one problem. Megan helps women over 35 lose weight. But she ensured me that it just makes the muffins super light and moist. Blueberry Sour Cream Muffins that are moist, tangy, and bursting with blueberries. I’m obsessed with board games. Don’t be surprised when they disappear in seconds! Enjoy! I stared at 10 different recipes last weekend trying to figure out which one to post today. I do have one question though – how did you account for your nutritional data? It was a low key staycation for me. Hi Amanda! I think so! YUM! The sour cream is the magical ingredient because it adds so much moisture and produces the softest blueberry muffins ever. Instructions. The secret to these wonderful muffins is sour cream, making them super moist and full of flavor. I tried making a batch yesterday but found they were soggy on the inside from the berries. Bake at 425° for 5 minutes. Sprinkle these muffins with coarse sugar for a delicious bakery-style breakfast at home. The weather is perfect right now, and my attitude is always more positive and optimistic around this time of year. Not a big deal for the average person, but for someone who is trying to be conscious or lose weight – this could add up! Gluten Free + Low Calorie. One bowl recipe, perfect for a quick breakfast or coffee snack. This recipe makes 24 gorgeous muffins. Sour Cream Blueberry Muffins! I use LoseIt app to calculate all my recipes. Really? If you want to make the blueberry sour cream muffins ahead of time (like weeks ahead of time), just freeze the batter in the paper liners and put them in a bag once solid. Sprinkle these muffins with coarse sugar for a delicious bakery-style breakfast at home. It can drive a person crazy and on top of it I’m a perfectionist. This looks amazing. Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. Instagram | Facebook | Pinterest | YouTube | Twitter, Click below to print/save this recipe or pin it to bookmark. Add sour cream mixture to flour mixture; stir just until combined. Blogging is not easy though and sometimes I feel the pressure to write and nothing wants to come out. Add the sour cream and whisk again, till blended. This looks like a great recipe to try. I think that’s true with everything in life. Preheat oven to 400 degrees. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates. Pressure can cause me to hit major writer’s block. The more you mix, the more gluten you produce which makes a tougher final product. So that’s exactly what I did. Preheat oven 400 F. Prepare a muffin tin with nonstick cooking spray or muffin liners. Right now, all kinds of fruits and berries are going on sale! DIRECTIONS In a bowl, combine the baking mix and 3/4 cup sugar. I’ve been finding it difficult to write. Hi Megan, I love your blog and was about to make these blueberry muffins but saw it called for oats, but I don’t see oats listed in the ingredients. The lighting always seems perfect! I can't wait to make these for my kids! I wish I could disconnect that quality of mine sometimes. It’s probably a combination of mashing them and not drying them off. Reading this actually reminded me of how much I feel that too throughout the week. Thanks for the catch! Sprinkle evenly with topping. Fold in blueberries. What kind of berries did you use? Divide batter evenly among prepared muffin cups. Fill muffin cups ⅔ of the way with batter. It could be 2 in the morning or 10 at night and I could cook. Here you get healthy recipes for weight loss. I realize some don’t have a full time job in addition to blogging, but even still I could never imagine blogging under that pressure. These muffins are bursting with plump blueberries and are absolutely delicious. Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large … I recently made a similar recipe and they were so delicious I'm making two batches next week. 1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour This will be my next breakfast. Home » Easy Recipes » Sour Cream Blueberry Muffins Recipe, Posted on Last updated: July 17, 2020 By: Author Janel. They are soft and perfectly moist on the inside with perfectly golden-brown top. They will burst on their own when they bake. The only thing I wonder is that I washed them first and they weren’t completely dry before I added them to the batter. I couldn’t decide on the pictures! Now I have a craving so I'll need to make these. Beat in the eggs one at a time. They are soft and perfectly moist on the inside with perfectly golden brown top. Add eggs one at a time, beating well. Made lighter with sour cream, applesauce, dairy-free milk, and gluten free flour, these delicious low calorie muffins are perfect for starting your day. Subscribe to get insider tips delivered to your inbox! Add the sour cream/egg mixture … It should just be whole wheat flour. They’re not dairy free, gluten free, paleo or even vegan. Sour Cream Blueberry Muffins, bakery quality muffins you can make at home…ENJOY! I have to tell you it was wonderful having the entire weekend to myself. Blueberry muffins are my FAVORITE muffins. Jul 20, 2020 - These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. In this recipe, I used sour cream to give the softness and improve the texture of these muffins. Get recipes right to your inbox – Subscribe! I didn’t quite get through all my sticky notes over the weekend, but that’s ok. Thankfully long weekend means short work week. I used fresh blueberries. Then when you consider the recipe aspect of blogging, there’s just no way a same day post would happen. Blueberry Muffins With Frozen Blueberries And Sour Cream – sweet, soft and moist, tender and loaded with blueberries. Butter a 12-cup muffin pan. #mc_embed_signup{background:#fff; clear:left; font:14px Helvetica,Arial,sans-serif; width:100%;}
Cool in the pan on a wire rack for 5 minutes then remove muffins … Yep, that was the intended blog post. They’re similar yet subtly different. Thanks. I’m tired and just unfocused all around. .. Meet the Team .. 5 Ingenious Car Tricks for Moms On-the-Go, If you love this fun recipe, you’ll definitely enjoy these. Preheat the oven to 200 C / Gas mark 6. vanilla. I am a Raleigh based mom blogger that loves to travel. I definitely think blogging has gotten much easier from when I first began, but there still are those times where I can’t find the words. Grease 24 muffin cups or line with paper muffin cases. Preheat oven to 400°F. Fold in blueberries. Pin. These healthier muffins are loaded with blueberries, made with butter and sour cream. Oh my goodness. But then again…it’s better than no options! Bake for 15 minutes. Whisk in the sour … If you’ve never made a homemade muffin recipe before, you are most definitely in the right place starting with this blueberry muffin recipe, as sour cream adds such a great taste and texture! Q: Can you freeze this sour cream blueberry muffins for later?A: Absolutely. That’s strange. I always stock up while I can when the prices are low and freeze for future months when they’ll be a little pricier. Oct 20, 2020 - Blueberry Sour Cream Muffins that are moist, tangy, and bursting with blueberries. She lost 80 pounds in 2009 and has Hashimoto’s disease. In a small bowl, combine applesauce, egg white, sour cream, applesauce and vanilla. I usually save the photo reviewing for late in the evening when writing has no possibility of happening. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined. 3 Smart Strategies To Stop Cravings So You Can Lose Weight! To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside. Preheat oven 400 F. Prepare a muffin tin with nonstick cooking spray or muffin liners. Add the batter to muffin cavities filling ¾ of the way full. In a medium bowl, cream butter and sugar. If you can’t eat them within a couple days of making them, it’s best for freeze them for later use! Learn more about my weight loss programs HERE. Walking away and doing something non-blogging usually breaks the block. They’re just regular old muffins lightened up with light sour cream that happen to be delicious. It’s hard to get the words out sometimes! Sometimes you get into funks, but this is abnormal for me. You become more critical as you grow. | olgainthekitchen.com We recommend moving this block and the preceding CSS link to the HEAD of your HTML file. Grease a muffin tin or line it with paper or silicone baking cups. I have leftover sour cream and would love to make these this weekend, but I don’t see the sour cream listed in the ingredients. PERFECT BLUEBERRY MUFFINS RECIPE – The BEST bakery-style blueberry muffins made at home. In a larger bowl, … Some links on this site are affiliate links for which I am compensated a small commission if the link is clicked and a purchase is made. These muffins burst with fresh blueberries and lemon flavour, which I believe makes them delicious blueberry muffins. A moist butter-based vanilla batter made with cream cheese and sour cream keeps them moist with a soft crumb. I have been known for planning trips specifically to hit the roller coasters! Ok, maybe not late at night because I’m an old lady and I go to bed at 9. Remove from the oven and place on a rack to cool. Scrape down the sides of the mixing bowl. How to Create The Perfect Tall Muffin Tops For big bakery-style … This means 50-100 shots for one recipe to review to find the 3 or 4 photos I’ll actually use then edit & draft in post. I need to attempt at blueberry muffins again. In large bowl beat eggs, gradually add sugar while beating. By using this form you agree with the storage and handling of your data by this website. So great to have stumbled upon your site – love you candid and personal style of writing (I can definitely relate to hitting the writing wall as well)! For a full disclosure policy, visit my Policies. I am the exact same. In another bowl whisk together eggs and sugar until combined. Mix the flour, baking powder and sugar in a large bowl, add the melted butter, soured cream, eggs and lemon zest and beat just long enough to give a thick, smooth mixture – don’t over-beat. Bake 18 minutes or until a toothpick can be inserted clean. You know when you go to the eye doctor and they swivel the lenses asking you “option 1 or option 2 or option 2 or option 3?” You’re thinking to yourself how alike they are yet somehow different? That sour cream sure makes them a lot more moist! I know some who do this and truthfully, they are my heroes. These look delicious! Hi Guys! Crumb Topping: Cut the ¼ cup cold butter into small cubes. blueberry, blueberry muffin, gluten free, gluten free flour, healthy, low calorie, muffin, sour cream. Hope you love them! And also Lemon-Blueberry Sour Cream Muffins. 5 of 44. They’re either jumbled in your head or not there at all. It should be 1/2 cup light sour cream. Hi Jamie! View Recipe: Blueberry-Sour Cream Muffins When our crumbly-crisp topping meets the light, fluffy belly of this muffin, you'll swoon. Batter: Beat 2 cups flour, sugar, baking powder, salt, nutmeg, sour cream, milk, 1/2 cup melted butter, and eggs until thoroughly mixed. Who would think sour cream would make such an amazing treat? *. I’m working off of recipes I made like a month ago because of all of my traveling and I’m SO HAPPY I have plenty to choose from since I can’t really cook or bake a whole lot now! Q: What makes this blueberry sour cream muffins so moist?A: It’s the power of the sour cream! Learn more about my weight loss programs HERE! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates. . On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Megan is a nutrition practitioner and author of the Low Calorie Cookbook. Save my name, email, and website in this browser for the next time I comment. -3/4 cup of sour cream (or créme fraiche)-1-2 cups of blueberries-1/2 tsp. Because skinny & fit always tastes delicious. In a larger bowl, sift the flour together (measured properly) with sugar, salt and baking powder. Q: Can you use frozen blueberries for this recipe?A: Be careful using frozen because it can cause the recipe to have too much liquid. So two silver linings. Greek yogurt is great, but I will have to give this a try next time. I stay busy raising four boys age 14 to 6. For less sweeter muffins, reduce … Granulated sugar – makes the blueberry muffins flavorful and tender. Add sour cream to the egg mixture in two additions, mixing well between. Stir the wet ingredients into the dry ingredients. This from scratch recipe is simple to make too. Your photos always look great and make the food shine. Having 10 recipes to choose from is not a bad thing! Something I can do any time of day is cook. Now that fancy pants and I are getting along, I’m spending more time on my shoots and getting pickier about them too. Do I just use 1 1/2 cups whole wheat flour? But I guess the more you take it to the next level the more you develop an eye and can become critical.
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