Berry Cream Muffins
This recipe has become the blueberry muffin standard at our house. They're by far the best muffins I've ever had.
Ingredients
- 2 cups all purpose flour
- 1 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups blueberries**
- 2 eggs, lightly beaten
- 1 cup sour cream or plain yogurt
- 1/2 cup vegetable oil
- 1/2 tsp vanilla
- large sugar crystals (optional)
Instructions
- Preheat oven to 400°.
- In a medium mixing bowl, combine dry ingredients and stir together. Add berries to the dry mixture.
- In a small mixing bowl, combine remaining wet ingredients and mix well.
- Add the wet ingredients to the dry mixture with the berries and stir until just combined. The batter will be very dense and thick.
- Line a jumbo muffin pan with muffin cups or grease the pan well. Spoon batter into pan until it's slightly higher than the top. This recipe makes 6 jumbo muffins or 12 small (cupcake size) muffins.
- Optional: Sprinkle sugar crystals on top if you like a little extra sweetness and crunch.
- Bake at 400° for 30-40 minutes or until the tops are golden and spring back when you lightly press a finger into them. See notes below on adjustments to baking time.
Notes
** Baking time listed above is for jumbo muffins. If you use a small muffin pan, baking time is around 20 minutes and you should start checking to see how they're looking at 15 minutes.
** I almost always use frozen blueberries or raspberries. If you use fresh berries, you can decrease the baking time by a couple minutes.
** Raspberries are also really good in this recipe. I make sure to have muffin liners on hand because the raspberries that touch the pan tend to burn a little bit without a liner. When I use blueberries, I prefer to grease the pan and skip the liners.
** You can use regular sour cream, light sour cream, regular plain yogurt, plain greek yogurt, or lemon yogurt to give it a great lemon flavor.
** These muffins are pretty moist - be sure to store in a container that isn't air tight or the tops will get gummy. If I have to keep them in a Tupperware of some sort, I try to set them out of the counter to get some air for about an hour before serving. They do well in a paper bakery box or a bread box that isn't air tight.