With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk. Sprinkle with powdered sugar if desired. 3/4 cup sour cream. Bake at 425° for 5 minutes. . I don’t personally like it plain, but it is THE SECRET to these moist, bakery-style muffins. I found a carton of sour cream in the back of the fridge that was about to go bad, so I decided I’d better do some baking. 1-1/3 cups flour. Parmesan Roasted Brussels Sprouts with Bacon » January 17, 2020 at 3:15 am. Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean. 1/4 cup (1/2 stick) butter.

. Sour Cream Blueberry Muffins . 2 eggs. Filed Under: Breakfast, Dessert Tagged With: breakfast, dessert, muffins, snack. Blueberry Sour-Cream Muffins . Place remaining 2 tablespoons butter, sour cream, granulated sugar, oil, vanilla, and egg in a bowl; stir with a whisk. Divide batter evenly among prepared muffin cups.

Fold in blueberries. They are so simple, but so tasty! In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. Makes about 16 muffins. 1/4 teaspoon salt. Share: Rate this Recipe: No votes yet. Sprinkle evenly with topping. Ingredients. 1 cup blueberries. 3/4 cup sugar. It adds a tangy flavor and helps to activate the baking soda, adding to the fluff factor. « Slow Cooker Classic Pot Roast. 1/2 teaspoon vanilla extract. Instructions. Blueberry Sour Cream Muffins. I started keeping sour cream on hand for these No Knead 7UP Biscuits, and because James likes to add it to tacos and the like.

Add sour cream mixture to flour mixture; stir just until combined. In a separate bowl, sift flour, baking powder, baking soda, and salt together. sour cream makes these muffins extra soft, and adds a nice rich flavor. 1/2 teaspoon baking soda.