web analytics

Very Blueberry Muffins

Though it may not be immediately apparent, there are a lot of blueberries in these muffins. This is, of course, the best way for blueberry muffins to be.

These came about as the result of having a bit of sour cream and a bit of blueberry juice in my refrigerator. There wasn’t enough of either to do anything elaborate and, since it’s a weekend morning, I felt like baking. I felt that sour cream woul add a bit or richness to what is a very low fat muffin. If you don’t have sour cream, you can substitute milk, buttermilk or yogurt, but increase the oil to 2 tablespoons for a more tender muffin.

These are great fresh out of the oven. Very moist and sweet. Yes, they’re sugary. But sometimes we need some sugar to get going in the morning. The lemon gives a hint of brightness to the muffin. I like the leftovers best when they’re reheated a bit, too.

Very Blueberry Muffins

1 ¾ cups all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
1 tbsp oil
zest of one lemon
1 egg
¼ cup sour cream
½ cup blueberry juice or milk
1 cup blueberries, fresh or frozen
¼ cup dried blueberries

1 tbsp sugar

Preheat oven to 350F. Line a muffin tin with paper liners.

Whisk together flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat together sugar, oil, lemon zest and egg for 1 minute or until smooth. Stir in sour cream and blueberry juice. Gently stir in dry ingredients until almost fully combined. Add the blueberries and continue mixing until just combined.

Spoon mixture into muffin tins, filling each one 2/3 full. Sprinkle with sugar.

Bake 20-23 minutes at 350F, until tester comes out clean and the muffin springs back when lightly pressed.

Makes 12.

Share this article

  • eus
    July 31, 2005

    wow, butterless muffins. perfect for weight-watchers!!

  • Fanny
    July 31, 2005

    It looks lovely Nic. Great idea for the sour cream.

  • Nic
    August 1, 2005

    I hate it when I have a small amount of something left over and I have to throw it away. You can add a bit of sour cream to a salad or something, but the bottom of the container doesn’t usually yield enough to make something with. Getting some tasty muffins out of the deal didn’t hurt, either!

  • violet
    August 1, 2005

    hi! i tried the recipe for the cardamom cookies you posted here. i posted some pictures of the batch i made in my blog. thanks so much for posting that maida heatter recipe, it really turned out heavenly. i loved it. can’t wait to hear about the next round of blogging by mail, either. it looks like so much fun!

  • Dawna
    August 17, 2005

    awright, I’m desperately behind schedule here, but I just made these lovely muffins last night. I went with yogurt, since I had it on hand, milk, and the extra tablespoon of vegetable oil. Very nice! Bursting with blueberries, and perfect for a breakfast-out-the-door. The cat, who is a connoisseur of all freshly killed baked goods, heartily approved of the one he tore open during an unguarded kitchen-moment.

  • Nic
    August 18, 2005

    Dawna – I’m glad you liked them. And a good review from a critic ( the cat) never hurts either. =)

  • black4cherry
    October 19, 2006

    Hi nic, these muffins looks great! do u think i could make it into strawberry muffins? using fresh or frozen?

  • Ashlie
    April 7, 2008

    I made these tonight and man they are YUM!!! I used frozen blueberries only and I had to use milk instead of blueberry juice [all I had]. I can’t wait for my daughter to taste them in the morning. She loves blueberries and she helped make them but we made them to late for her to try.

  • Pamela M.
    June 21, 2008

    Made these on 06/21/2008… I used raw sugar to sprinkle on top. Substitutions made… sour cream: 1/4 cup vanilla soymilk + 1 tbsp vegetable oil. blueberry juice: 1/2 cup vanilla soymilk. dried blueberries: omitted. 1/2 of the AP flour subbed with white whole wheat flour. 1/2 of the sugar subbed with Splenda.

    Overall, these still turned out fantastic! My boyfriend tried TWICE to eat them before they even cooled down… I will definitely be making these again. 🙂

  • Kirti
    January 20, 2013

    Hi Nic, before I try these muffins, I want to know how the texture of the muffin is likely going to be? Is it light and fluffy or dense?

  • Kirti
    January 20, 2013

    HI, I have an unusual question regarding muffins and cupcakes in general. I bake mine in microwave wid convection mode at 180 dec celcius. When the muffins are right out of the oven, the crust is crispy. But with time the tops of the muffins and cupcakes go soggy and sticky. I make sure to cool them completely and store in airtight container, but still the top goes soggy. Please help!

  • Kirti
    January 23, 2013

    Dear Nic, thanks for the wonderful recipe. i did not add the lemon zest, instead added vanilla extract and for the sour creme i added yogurt and for blueberry juice i added milk. it tasted so good. thanks a lot. i have already tried banana cupcake from your website and it was a super duper hit.

What do you think?

Your email address will not be published. Required fields are marked *