One of my sons frequently asks me to make blueberry muffins, but I never have frozen blueberries in the freezer and it’s definitely not blueberry season here in NY so I don’t have fresh blueberries either. I was in Costco the other day and found a big bag of frozen blueberries in their freezer section, so I grabbed them. When I got home, I whipped out my favorite blueberry muffin recipe only to find that it contains sour cream which I didn’t have in the house. After a trip to Costco, the last thing I wanted to do when I got home was run to another store, so I searched for a new recipe that didn’t use sour cream. I found one, and boy were the muffins delicious!
If you have a hankering for blueberry muffins and don’t happen to have sour cream in your refrigerator, I recomend that you try these. Don’t be surprised if your batter turns purple when you fold in the frozen blueberries. One of the first things I did when I decided to make the muffins was to take the blueberries out of the freezer, so they had a few minutes to thaw before they were folded in. Next time, I’m going to fold them in straight from the freezer. Perhaps the batter won’t be as purple.
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Adapted From Recipezaar.com Recipe #507191/2 cup butter at room temperature
1 cup granulated sugar
2 extra large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or frozen blueberries
2 cups all-purpose flour
1/2 cup milkFor Topping1 tablespoon granulated sugar mixed with 1/4 teaspoon cinnamonHeat oven to 375°. Grease 24 mini-muffin cups (or 18 regular size muffin cups). In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries. Spoon into muffin cups and sprinkle topping onto each muffin. Bake 18 – 20 minutes for mini-muffins or 20 to 30 minutes for standard muffins, or until golden brown and springy to touch.
Yield: ~24 mini-muffins