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Sour Cream Blueberry Muffins

2 cups all-purpose flour plus 1 tablespoon
½ teaspoon salt
2 teaspoons baking powder
2 Harvest Haven eggs
½ cup salted butter, melted and cooled
¾ cup sugar
1 teaspoon vanilla extract
½ cup buttermilk
1 cup sour cream
1 cup frozen blueberries
2 tablespoons light brown sugar

Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners.

Sift together flour, salt, and baking powder in a small bowl and set aside.

In a large mixing bowl beat or whisk together eggs, melted butter, sugar, vanilla extract, buttermilk, and sour cream.

Dump dry ingredients into the butter/eggs/sour cream mixture and stir gently, just until combined. Do not overmix.

Toss 1 cup of blueberries with 1 remaining tablespoon of flour and fold into the muffin batter.

Divide batter between the 12 muffin cups in the prepared pan, filling each cup about ¾ of the way full.

Sprinkle brown sugar over the top of the muffins.

Bake for 6 to 7 minutes at 425°F and then turn the oven down to 375°F and continue baking an additional 10 to 12 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.

Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.

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