Sour Cream Blueberry Muffins

Who honestly doesn’t love blueberry muffins for breakfast in the morning?

This sour cream blueberry muffin recipe is straight from the archives of my grandma and I think you’ll all love them. They taste so delicious and they’re definitely more of a lighter and fluffier texture, since muffins can often be pretty heavy and dense. Best part? They're super easy and quick to make, so no worries if you are a beginner in the kitchen.

Ingredients

• 1/4 c butter softened

• 3/4 c sugar (150 g)

• 2 eggs

• 3/4 c sour cream (180 g)

• 1 1/4 c + 2 tbsp sifted flour (165 g)

• 1/2 tsp soda

• 1/2 tsp vanilla

• 1 c blueberries

What to do:

• Cream butter and sugar & add eggs one at a time

• Sift flour with baking soda

• Add to mixture, alternating with sour cream

• Add vanilla and blueberries

• Grease muffin pan or add muffin liners & fill with batter

• Bake at 400 degrees F for approximately 15 mins

• Yields about one dozen

My optional additions:

I always like to add a little something to spice up my baked goods, so optionally before you bake them, you could add a little crumble to the top. I do this by combining softened butter, flour, and brown sugar until it becomes a crumbly, sandy texture. Then sprinkle this mixture on top of the unbaked muffins before putting them in the oven.

My other suggestion is to make a glaze to drizzle on top after they have baked. You can make an easy glaze by mixing together a little bit of milk, powdered sugar, and vanilla until it becomes a smooth consistency. It’s a super simple touch, but it really adds a nice edge!