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Low Salt Sour Cream Blueberry Muffins
07.03.2019
info@capecrystalbrands.com
Low Salt Sour Cream Blueberry Muffins
Sour cream blueberry muffins the softest, moistest, and best blueberry muffins. Wonderfully tender and rich - low salt recipe
Total Time: 30 Min
Yield: 12
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon substitute baking powder (1 tablespoon Cape Crystal potassium bicarbonate, 1 tablespoon corn starch, 2 tablespoon Cream of Tartar)
- 1 large egg
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 1/4 cups lite sour cream
- 1 3/4 cups frozen blueberries + more for sprinkling on tops, (do not thaw, keep frozen)
- about 2 to 3 tablespoons turbinado sugar or sparkling sugar for sprinkling tops, divided
How to Make It:
Step 1:
Preheat oven to 350F. Evenly brush on cooking spray in a non-stick 12-Cup Regular Muffin Pan. Set aside.
Step 2:
In a large bowl, add flour, baking powder, and whisk until combined; set aside.
Step 3:
In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds.
Add 1 cup granulated sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds; set aside.
Step 4:
In a small microwave-safe bowl, melt the butter, about 30 seconds on high power. Allow butter to cool momentarily, about 1 to 2 minutes.
Slowly add the butter to the egg-sugar mixture, whisking while adding it; or add it in 2 to 3 additions, whisking after each addition until mixture is combined.
Step 5:
Add the vanilla and whisk until combined.
Add the sour cream and whisk until smooth and combined, don’t overmix; set aside
Step 6:
Add 1 3/4 cup frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. This helps prevent berries from sinking while baking.
Step 7:
Slowly add the egg-sour cream mixture to the flour-blueberries and fold using a spatula until batter comes together, the berries are evenly distributed, and most of the flour bits are folded in (some small spots of flour can remain); don’t overmix. Batter will be quite thick.
Step 8:
Using a large cookie scoop or cooking-sprayed heaping 1/4-cup measure, equally distribute batter in prepared pan until all batter is gone and has been distributed equally. Top each cup with about 2 blueberries (creates a nice visual appeal). Top each cup with a generous pinch of turbinado or sparkling sugar. This encourages tops to become more golden while baking.
Step 9:
Bake for about 30 to 35 minutes, rotating pan once midway through baking. Bake until muffins are set, cooked through, soft yet springy to the touch, and a toothpick inserted in the center comes out clean.
Step 10:
Allow muffins to cool in pan for about 15 minutes before carefully removing; use a paring knife to help dislodge any stubborn ones. Muffins are best fresh, but will keep airtight at room temp for up to 5 days; or in the freezer for up to 4 months.
