Creamy Blueberry Muffins
Creamy Blueberry Muffins

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, creamy blueberry muffins. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Creamy Blueberry Muffins is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Creamy Blueberry Muffins is something that I’ve loved my entire life. They’re nice and they look wonderful.

While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. These perfect Blueberry Muffins are filled with sweet blueberries and drizzled with lemon glaze.

To get started with this particular recipe, we must prepare a few components. You can have creamy blueberry muffins using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Blueberry Muffins:
  1. Take 2 cup all-purpose flour
  2. Take 1 cup sugar
  3. Make ready 1/2 tsp baking powder
  4. Take 1/2 tsp baking soda
  5. Get 1/2 tsp salt
  6. Take 2 cup frozen or fresh blueberrys*
  7. Make ready 2 eggs, lightly beaten
  8. Get 1/2 tsp vanilla extract
  9. Prepare 1/2 cup vegetable oil
  10. Prepare 1 cup sour cream

In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth.

Instructions to make Creamy Blueberry Muffins:
  1. Preheat oven to 400°F.
  2. In a large bowl, combine flour, sugar, powder, soda, and salt; add berries and toss gently.
  3. In a separate bowl, combine eggs, sour cream, oil, and vanilla; mix well.
  4. Stir sour cream mixture into dry ingredients until just moistened.
  5. Fill either greased muffin cups or muffin papers most of the way full for large, overflowing muffins, or 2/3 full for regular muffins.
  6. Bake at 400°F for 18-22 minutes, or until a toothpick comes out clean.
  7. Cool for at least 5 minutes for them to set.
  8. When using frozen blueberries, DO NOT DEFROST! You can also try this recipe with frozen or fresh cranberries, or fresh blueberries.

It is blueberry season here in Michigan and this is the third blueberry muffin recipe I used in the past week. My family loved them and agreed they were bakery quality. They were moist with the perfect amount of lemon taste. I added a lemon glaze (lemon juice & powdered sugar) to add a bit more sweetness. The sour cream is the magical ingredient because it adds so much moisture and produces the softest blueberry muffins ever.

So that’s going to wrap this up with this special food creamy blueberry muffins recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!