Blueberry Cream Muffins I Made It Ii

Blueberry Cream Muffins

Cosmicmother 3 years ago
I've made this recipe quite a few times over the years, I got it off of another site many years ago and it's probably my kids favorite muffin. I never added it to IMI before, so I thought I would today as it's so good!
Blueberry Cream Muffins by Sweetwords

It's a moist muffin, yet not heavy. It's spongy and light, mostly because of the oil. It really celebrates the blueberries. If using fresh blueberries that are on the tart side, then the sugar amount is perfect. When I use the sweeter frozen blueberries, I tend to use 3/4 cup of sugar. But the particular brand of frozen blueberries I used this time, are the tiny little wild blueberries that are really sweet, so next time I would use a 1/2 cup of sugar. I think any less than that and you will have a tough, dry muffin though.
The sour cream gives them such a nice, creamy, texture. Hence the name Blueberry Cream. I have used yogurt in place of it before, but the sour cream is better as far as the creaminess goes. The yogurt can make them a little chalky.
As you can see in my photo, the tops always go pale on me! I can't get them golden like in Good4U's photo. Not the prettiest sight, so in the past I have sprinkled on raw sugar, and sometimes cinnamon sugar. I think a streusel topping would be nice too. And if I have fresh lemons around, I like to add a little zest to the batter.
However, they are super delicious just as written, and a perfect blueberry muffin that everyone loves! :)
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Good4U 3 years ago said:

I love this recipe and have made it several times and it is always the best! Great pics, Shona.

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Good4U 3 years ago said:

I use full fat 14% sour cream, Shona. I wonder if that could be the difference?

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Cosmicmother 3 years ago said:

Thanks Joce! :)
Yes, I use the exact same sour cream, 14% fat. It has much more fat than full-fat yogurt. It's still good with yogurt, but much better with full-fat sour cream! I have made it with 5% sour cream and it's good, and still more fat than yogurt that way, but much creamier with full-fat sour cream. :)

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mommyluvs2cook 3 years ago said:

Yum, these look fantastic Shona! That is strange that the sides get nice and brown but the tops don't. Maybe you could pop them in the broiler for a minute at the end?

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eastcoaster 3 years ago said:

Oh my Shona, what lovely muffins you made. Makes my mouth water.
Great photo. Sometimes things don't brown like you want but they are still great.

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Cosmicmother 3 years ago said:

Thanks Michelle! The broiler is a great idea! I think the less browning might have to do with me lowering the sugar? I'll have to see if the broiler works next time! :)

Thanks Manella, yep, still tastes great! :)

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LindaLMT 3 years ago said:

Delicious looking photo Shona! Such a simple list of ingredients yet a beautiful delicious muffin.

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