There’s nothing quite like the aroma of freshly baked muffins wafting through your home. Sour Cream Muffins are a delightful treat that brings joy to breakfast time, snack breaks, or any moment you crave something sweet. Packed with fresh blueberries and the subtle tang of sour cream, these muffins are easy to make and even easier to enjoy. Let’s dive into what makes these muffins the best choice for any berry lover!
The Best Sour Cream Muffins
These muffins are the epitome of simplicity and flavor. The combination of applesauce and sour cream keeps them moist, while the fresh blueberries add bursts of sweetness. Perfect for a busy morning or a leisurely brunch, this recipe is your go-to for a quick and satisfying bake.
Notes on Ingredients
- Applesauce: Adds moisture without the extra fat, keeping the muffins light and tender.
- White Sugar: Balances the tartness of the sour cream and berries with just the right amount of sweetness.
- Eggs: Provide structure and richness to the muffins.
- All-Purpose Flour: The base of our muffins, offering a sturdy yet fluffy texture.
- Baking Soda: Helps the muffins rise, giving them a nice, airy lift.
- Nonfat Sour Cream: Offers a creamy texture and a slight tang, enhancing the muffin’s overall flavor.
- Fresh Blueberries: A juicy, sweet addition that complements the tangy sour cream beautifully. You can also use chopped fresh fruit if desired.
How to Make Sour Cream Muffins
Preparation: Begin by preheating your oven to 400 degrees F (200 degrees C). Line a muffin pan with paper liners, ready to hold your delightful batter.
- Mix Wet Ingredients: In a medium bowl, stir together ¼ cup of applesauce, ¾ cup of white sugar, and 2 eggs until well combined.
- Combine Dry Ingredients: In a separate bowl, mix 1 ¼ cups of all-purpose flour with ½ teaspoon of baking soda.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Add Sour Cream and Berries: Gently fold in ¾ cup of nonfat sour cream, followed by 1 cup of fresh blueberries. Be careful not to overmix, as this can make the muffins dense.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake: Place the muffin tray in the preheated oven and bake for 12 to 15 minutes. Check for doneness by lightly touching the tops; they should spring back when ready.
How to Serve Sour Cream Muffins
These Sour Cream Muffins are incredibly versatile and can be served in a variety of ways:
- Breakfast Delight: Serve warm with a pat of butter or a drizzle of honey for a comforting breakfast.
- Snack Time: Pair with a cup of tea or coffee for a delightful afternoon treat.
- Dessert Option: Add a scoop of vanilla ice cream or a dollop of whipped cream for a simple yet satisfying dessert.
How to Store Sour Cream Muffins
Proper storage ensures that your muffins stay fresh and tasty:
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, place muffins in the refrigerator for up to a week.
- Freezing: To freeze, wrap muffins individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the oven before serving.
FAQs About Sour Cream Muffins
Can I use frozen berries instead of fresh ones?
Yes, frozen berries can be used. Just make sure to add them to the batter while still frozen to prevent them from bleeding too much into the batter.
Can I substitute the sour cream with yogurt?
Absolutely! Greek yogurt or plain yogurt can be used as a substitute for sour cream, offering a similar texture and tang.
How do I know when the muffins are done baking?
The muffins are ready when they spring back upon lightly touching the top or when a toothpick inserted into the center comes out clean.
The Best Sour Cream Muffins
Ingredients
- ¼ cup applesauce
- ¾ cup white sugar
- 2 eggs
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¾ cup nonfat sour cream
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
- In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
- Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.
