Not a lot of creating has been happening over here lately. I have been CRAZY, busy the past couple of weeks. I have some obligations that are taking my time and attention lately.
I have also been hitting the gym frequently (and way too early) for a race my siblings and I signed up to do together in April…yikes! So bear with me a bit here. Things should calm down in a couple of weeks! If you have sent me an email or commented and have not heard from me…I am getting to them, but have gotten really behind! Thanks for all your kind words and support. It has been fun to get to “know” so many of you and learn more of who you crazy followers really are!
These were so yummy! My husband took a bunch to work and did not share them with his co-workers. Now he has requested another batch. Here is the recipe! **New–Click here for a printable version of the recipe.
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup sugar
4 tablespoons unsalted butter melted
1 1/4 cups sour cream (10 ounces)
1 1/2 cups frozen blueberries (wild)
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease muffin tin.
2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
3. Add frozen berries to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not overmix.)
4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and insert toothpick into the center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or with the cinnamon sugar topping below.
Cinnamon Sugar Topping:
While muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in small bowl and melt 4 tablespoons butter in small saucepan. After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar. Set muffins upright on wire rack.
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From My Heart to Yours says
Thanks for sharing the yummy sounding recipe! I will be making them this weekend!
ummm. these muffins may change the lives of my family members forever.
can't wait to try them!
Humm, it does looks so good!!!
YUM those look and sound delicious!! I want to lick my screen with those beautiful pictures!!!
I {heart} blueberry muffins so I will have to try this. Thanks for sharing. And your husband is a smart man for not sharing.
Mmmm, these look delicious! Blueberry muffins are a favorite in my house, so I'm definitely going to try these.
cinnamon sugar topping?? yum, i could add that to everything!
I LOVE blueberry muffins, so on my list to bake this weekend! Thanks!
Kim @ http://frostmeblog.blogspot.com
Oh these look SO good!
Unfortunately, I don't have sour cream right now but I do have Greek yogurt. I've subbed it before with good results!
Those look delicious. I think I will be making them today!
Mmmm, those look so good. I am always trying to use up sour cream, because it always goes bad before we can finish it. These are the perfect use for it. How many does this recipe make? 12?
Amy, that is awesome. What race are you running??
You got to live outside of blogging…good luck with the race! These look so good, I love BB muffins and the crunchy tops…oh YUM! Come say hi when you can :D
Those look so good! Will be trying those this weekend!
my mouth is watering, I'll have make them for a delish Saturday morning breakfast, my hubby absolutely loves blueberries. Thanks for sharing!
Those look delish. What are tips for such amazing beautiful food photos?
Those look great. Can I use regular flour?
These look yummy! I might be making them this weekend!
These look SOOOO yummy! My busband loves blueberry muffins and it is his birthday tomorrow, I think I will make them for him in the morning! yum!
These were to die for!! I replaced pureed cottage cheese for the sour cream (we were out) and added 3/4 cup mashed banana to the wet ingredients. The kids are fighting over them they are so good!
i bet you could use whole wheat flour instead of all-purpose to give them a little nutritional boost and they would still be yummy!
Yum!!!! Absolutely gonna try these:)
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Wow, these look soooo good! thanks for sharing!
I made these last night for Breakfast Wednesday and they were great! I got 14 muffins in case anyone wants to know!
Made them last night, and the family approves! Thanks for posting such a great recipe!
Just found your blog. I love it! And this recipe is going to get me some major brownie points with my hubby!
they are in the oven as we speak… I cant wait…. thanks for the recipe…
I love the printable recipe feature. We love blueberry muffins at our house and these look great.
These muffins were by far, the best blueberry muffins I have ever had! Thank you for sharing the recipe…my whole family loved them, except my four-year old who doesn't like blueberries!
Mmmm, just finished making these. My house smells yummy and my tummy is so happy! Easy recipe that will provide breakfast for a few days. Love it!
Mmmm, just finished making these. My house smells yummy and my tummy is so happy! Easy recipe that will provide breakfast for a few days. Love it!
These are so good I’ve made them twice in one week. Thanks for sharing!