For a great portion of North America the weather outside is indeed frightful. Yet, nestled away in my freezer were some frozen bits of summer. I pulled them out and baked them into some amazingly delicious muffins.
These are sure to brighten up a cold winter’s day.
Blueberry Sour Cream Muffins
Adapted from The Red Spoon Blog
Makes 2 dozen muffins
- 2 ¾ cups all-purpose flour (I like King Arthur best)
- ¼-cup cake flour
- 2 ½ tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- ¾ cup plus 2 Tbsp sugar
- 1 tsp freshly grated nutmeg
- ½ tsp ground cinnamon
- Scant ¼ tsp ground cardamom
- 4 cups frozen (or fresh) blueberries
- ½ cup thick sour cream
- ¼ cup plus 2 Tbsp whole milk
- 2 large eggs
- 1 Tbsp vanilla extract
- 8 Tbsp melted unsalted butter
- ½ cup sugar blended with ½ tsp ground cinnamon
Preheat oven to 375º F. Line muffin pans with muffin cups or generously coat with non-stick cooking spray and set aside.
Sift together all dry ingredients into a large mixing bowl, (all-purpose flour, cake flour, baking powder, baking soda, salt, sugar, nutmeg, cinnamon, and cardamom). In a medium mixing bowl, toss the blueberries with 2 ½ tsp of the sifted mixture making sure that all the berries are coated.
Whisk together the sour cream and milk in a medium mixing bowl. Blend in the eggs, vanilla extract, and melted butter.
Pour the wet ingredients over the dry ingredients and stir to form a batter. Scrape the sides and bottom to ensure all dry ingredients are incorporated. The batter will be very thick. Fold the blueberries into the batter.
Divide the batter among the prepared muffin cups, mounding the mixture slightly in the center. Sprinkle the cinnamon sugar mixture evenly over the tops of the muffins.
Bake muffins for 25-30 minutes, or until risen, plump, and completely set.
Allow muffins to cool in the pan for 30 minutes before removing to a cooling rack.