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. 1 cup sugar. I have no idea what else might have been in it (this was probably back in the 70’s), so I’ll just give the moisture credit to the sour cream! 2 large eggs. Wow, wow, wow! This recipe was easy and delicious. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Use a spatula to gently fold the batter together. I love using sour cream in muffins, it really does add great moisture. Love!! Love these muffins Averie! Can’t wait for summer’s freshest blueberries! I made these today (7-30-17) and they were SPECTACULAR ! Muffins are best fresh, but will keep airtight at room temp for up to 5 days; or in the freezer for up to 4 months. It is 1 tbsp and that’s not excessive for this recipe because the batter is very heavy from all the sour cream so you need something to really lift it. The blueberry muffins from scratch have a buttery soft crumb and are dense enough without being heavy, nor are they airy or cake. WAY more cost effective! Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. These are great looking! Hope they still taste good! Blueberry muffins aren’t worth eating unless they are soft and moist. :) 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. Thanks for saying you want to grab them out of the screen :) And glad you’re a fan of sour cream too in your muffins! But they are also light on flavor, mildly sweet. Seriously the best. But they are also light on flavor, mildly sweet. LMK what you think! They’re such a classic breakfast treat, but there are so many fun ways to switch it up. I get the wild organic ones from Trader Joes. Frozen berries are usually chosen because they are too juicy to ship fresh, which makes them better for baking. Stir in egg, then stir in Almond Breeze. They're fluffy and moist thanks to the addition of sour cream in the batter. The recipe looks great! This is a keeper! These were THE best blueberry muffins I ever made!! This batter is soooooo thick… I did add raspberries and blueberries but did everything else the same… Except I had full fat sour cream… I will let you know how they turn out in about 30 minutes. So I came home with petunias and cow manure… GREG. I was in the nursery this past weekend and came so close to picking up a few blueberry bushes. Add the eggs, one at a time, beating well after each. https://www.tasteofhome.com/recipes/blueberry-yogurt-muffins Denise, The muffins are light and fluffy, not weighed down with oil as some are. I love how your muffins are positively bursting with berries; they basically counterbalance all of the sour cream, making them extra healthy! No because it would make the batter far too runny and the recipe is intended for sour cream. This will be interesting…, They taste amazing but somehow they don’t look like yours! Vegan Blueberry Muffins — These are the BEST blueberry muffins I’ve ever had, vegan or otherwise. I would happily wake up to these every single morning! Advertisement Step 2 I can always count on your recipes :). How gorgeous are these muffins?! Spoon batter into cups. Very moist. Thanks. It definitely tastes way better than a mix and is just as easy to make. please remove me from your email list. These turned out great and my roommates loved them. What is it about blueberry muffins. They’re soft and fluffy with a perfectly moist crumb, they’re deliciously flavorful and jam packed with fresh juicy blueberries, and that … Thanks a lot for this recipe. Thanks for letting me know it’s your go-to recipe! I need to re-do blueberry muffins. Thanks for trying your version of it though! In a large bowl whisk flour, sugar, baking powder and salt, Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk). Thanks for the 5 star review and glad this turned out great for you! This encourages tops to become more golden while baking. 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. You rock girl!!!! Blueberry Pie Bars – Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries! So easy. Simply click UNSUBSCRIBE at the bottom of any recipe email (not this one) that you receive, i.e. I made these muffins this morning. We are weighing the ingredients and preheating the oven now. Thanks! You got that right about the not worth eating unless…part! White doughy stuff…not really the easiest to capture without looking like glare city :). Thanks! // Lol :) Brunch, midnight snacks, afternoon snacks, I make up for it. Blueberry Streusel Coffee Cake – An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Beat in the … Love the abundance of blueberries – so many in each bite! The muffins are light and fluffy, not weighed down with oil as some are. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. They’re my favorite variety, too. 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! I also used frozen berries- not sure if that would make a difference. I must say that I was really afraid how they would turn out as the batter after mixing was really sticky. :), I love Cooks Illustrated! Step 3 Turned out great ! I made mini ones for my twin toddlers who gobbled up two minis at breakfast. Add 1 3/4 cup frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. Cooking with pumpkin, Blueberry Muffin and Buttermilk Pancakes Cake, https://www.averiecooks.com/category/bread/muffins-bread, 4 tablespoons unsalted butter, melted and cooled slightly, 1 3/4 cups frozen blueberries + more for sprinkling on tops*, about 2 to 3 tablespoons turbinado sugar or sparkling sugar for sprinkling tops, divided. This blueberry muffin recipe has a soft and moist crumb and they puff up perfectly. This muffin recipe is easy and good. These muffins are absolutely delicious. 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. Of course, only eleven of the 12 could fit into my container to give to a relative today, so I had to test one! They're tasty. I’ll definitely have to try out this recipe one weekend in the very near future! As usual I can’t wait to try out the recipe. Thank you for the recipe!!! Thanks for sharing, Averie ;). Fold in the blueberries. :) These just scream ‘Eat me!’ Pinned! Yum! My dad used to grow raspberries when I was growing up and I remember him freaking out all the time about everything that was eating the berries. Even with oil, the others were always a bit dry. Glad they taste amazing. No, keep the berries frozen when adding them to the batter because they run and bleed less if kept frozen. Baking seemed like the right thing to do, something quick, and comforting. I omitted the toppings (sugar and decorative blueberries). The frozen berries really cool down this batter, and due to the moisture content and heaviness of the sour cream, these muffins take longer than most to cook. How To Make Vegan Blueberry Muffins. Allrecipes is part of the Meredith Food Group. Quick or regular oats may be used for these muffins, as well as frozen blueberries in place of fresh. I always save fresh to eat, frozen for baking. I have tried a number of recipes over the last 12 months. Blueberry Zucchini Bread – Juicy blueberries in every bite of this soft, easy, no mixer bread! There is also the option to drop down to 1 email per day, also at the bottom of any email you recieve. Thanks for trying the recipe and I’m glad it came out great for you! Slowly add the butter to the egg-sugar mixture, whisking while adding it; or add it in 2 to 3 additions, whisking after each addition until mixture is combined. That would sort-of thaw them.. OMG, best blueberry muffins ever! And I used lite sour cream here so I didn’t feel too bad :) If you try these, LMK! Simply gorgeous muffins, Averie—I want to grab all of ’em out of the screen! thank you. ½ cup 1% lowfat milk. The muffins are light and fluffy, not weighed down with oil as some are. Or make any of those related links…I have so many blueberry recipes and they ALL use frozen berries so you’re safe! It takes less than two minutes to make and will absolutely satisfy your muffin cravings! :) Thanks for trying the recipe! Gorgeous pics Averie! Batter will be quite thick. This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the You can just tell they are super moist and soft. Learn how your comment data is processed. Who could pass up a fluffy muffin smothered in bright blueberries? The BEST Blueberry Muffins — These are hands down the best homemade blueberry muffins EVER. Because there’s almost 2 cups of frozen blueberries in the batter, the pan and batter are very cold going into the oven. Going to ABP then just kidding and now you’re going to DIY! Definitely more for the money. Thanks for the 5 star review and glad they came out perfect! 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. Agreed on frozen for baking! & Watch your muffins and not the clock because baking times will vary based on the berries, sour cream, pan size, climate, and oven variances. Does it make a difference if I use only lemon juice or zest or both? ha! LOL, For some reason I hardly ever make muffins, but these are making me reconsider that. Combine oats, flour, sugar, baking powder, and salt. I want some of these for breakfast tomorrow! These look amazing!! I heart your comments. Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. they were dry and were not as sweet. Baked for 25 minutes with fresh wild berries . Read some of the other reviews and don’t understand what the problem could be, I loved them!! I am going to give you step-by-step instructions along with photos and a video on how to make your own blueberry … If you crave blueberry muffins from your local bakery or coffee shop, make them at home with this delicious and easy recipe. I love a blueberry muffin with a rich batter and it seems like this could be the one for me! Thanks for trying the recipe and I’m glad it came out great for you and that you can count on my recipes! 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. 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. I think next time I will double the sugar make them more sweet, but they are still delicious. They're classic. I had visions of muffins just like these sugar plums dancing in my head. I definitely need to try it out sometime soon. In.cre.di.ble! take me off your list. Must slab butter on these though, everything’s better with butter on it, right? I couldn’t get the batter fully mixed though or it would have been pink and purple! My stomach is growling just looking at them. So happy they got rave reviews! Keep in mind, I substituted the sour cream for Greek Yogurt, two 5 oz containers. I generally use greek yogurt because I always seem to have that on hand. I increased this recipe to 1 cup sugar AND 1 cup of blueberries. I also added more than the Cook’s Illustrated recipe. Not to mention they’re bursting with fresh blueberry flavor. They were bland and I followed the directions to a T. I would skip this one and try something else. https://simplysohealthy.com/low-carb-blueberry-muffins-recip I also used greek yogurt and they turned out great! These were wonderful. Hi, the amount of baking powder seems alot. Also used Russian sour cream. Denise. https://www.averiecooks.com/category/bread/muffins-bread. These lemon blueberry muffins are bursting with fresh blueberry flavor. I haven’t used sour cream for baking in forever so it’s time to refresh my memory. These muffins are tender, moist, loaded with blueberries, and ready to eat in a snap! Lower depending on your pan and just spraying the pan with cooking spray - they slide right out the. 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