Blueberry Muffin Recipe With Sour Cream!


Blueberry Muffins made with sour cream

My kids for the most part are not picky eaters.  However, my daughter does not like the texture of a cooked Blueberry.

My solution to this has been to puree the berries before I add them to a recipe, and she just raves about it. When I made this Blueberry Muffin Recipe With Sour Cream she actually told me, “These are so good, you should write a blog post about it”.

Blueberry Muffin Ingredients

To recreate this Blueberry Muffin Recipe, here are the ingredients and instructions.

Makes 12 Muffins


1 Cup of Blueberries (then puree)

1/2 Cup Sour Cream

1 Cup of White Sugar

2 Eggs

1 1/4 Cup of White Flour

2 1/2 Tsp of Baking Powder

1/2 Tsp of Salt

Blueberry Muffin in Muffin Cups


Preheat the oven to 350 degrees.

Using a beater, completely mix the sour cream and sugar until combined. Then, add the eggs one at a time, beating completely.

Blueberry Muffins

Mix in the rest of the ingredients and add in the pureed blueberries last. Pour this into muffin cups in a pan.

Bake at 350 degrees for 30 minutes, or until the centers are firm. (I tested with a toothpick)

Blueberry Muffin Recipe

Hubby preferred these heated up in the microwave for around 10 seconds. Between my family of 5, they were gone within 2 days.

Do you puree your Berries before you bake them? Is Sour Cream an ingredient that you use in baking?

If you make this recipe, let me know what you think.

Carlee @ LAAF

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