Tuesday, March 31, 2020

Blueberry Sour Cream Muffins with Crunchy Tops

Blueberry Sour Cream Muffins with Crunchy Tops, Blueberry Muffins, High Altitude Blueberry Muffins, High Altitude Baking

If there's one thing that tends to be on regular rotation in our house, it's muffins, especially blueberry muffins.  My three-year-old son dearly loves muffins, so I've been baking them more often again lately.  I've tried dozens of different blueberry muffin recipes over the years, and they will always be my favorite flavor of muffins.

Today's recipe is made with butter instead of oil for the best flavor, and sour cream, which lends more flavor and moisture, and creates a wonderful light and fluffy texture.  With butter, sour cream, vanilla and plenty of juicy blueberries, these muffins are just bursting with flavor.

On top of the muffins, I sprinkled a little Turbinado sugar, also known as sugar in the raw, and similar to Demerara sugar.  The coarse sugar melts while the muffins bake, creating a crunchy crust on the muffin top that's just delicious.





Blueberry Sour Cream Muffins with Crunchy Tops, Blueberry Muffins, High Altitude Blueberry Muffins, High Altitude Baking

Blueberry Sour Cream Muffins with Crunchy Tops, Blueberry Muffins, High Altitude Blueberry Muffins, High Altitude Baking

Blueberry Sour Cream Muffins with Crunchy Tops, Blueberry Muffins, High Altitude Blueberry Muffins, High Altitude Baking

Blueberry Sour Cream Muffins with Crunchy Tops, Blueberry Muffins, High Altitude Blueberry Muffins, High Altitude Baking





When it comes to fresh versus frozen blueberries in baked goods, I generally prefer fresh.  I love using frozen blueberries in pie filling, and other recipes where the berries will be pre-cooked and won't bleed into the batter, but with muffins, it's very hard to avoid getting a gray, streaky batter when you use frozen and thawed blueberries.  Some recipes say to just rinse them, but I find that makes them even messier.  So if you can, use fresh blueberries for the prettiest muffins.

These are best served warm on the same day they're baked, when the muffins are the most tender and the top is crunchiest.  But, that said, they're still delicious for several days after.  The crunchy top will no longer be crunchy, but after rewarming the muffins for 20-30 seconds in the microwave, they'll be just as soft and fluffy as they were fresh from the oven.





Blueberry Sour Cream Muffins with Crunchy Tops, Blueberry Muffins, High Altitude Blueberry Muffins, High Altitude Baking

Blueberry Sour Cream Muffins with Crunchy Tops, Blueberry Muffins, High Altitude Blueberry Muffins, High Altitude Baking

Blueberry Sour Cream Muffins with Crunchy Tops, Blueberry Muffins, High Altitude Blueberry Muffins, High Altitude Baking

Blueberry Sour Cream Muffins with Crunchy Tops, Blueberry Muffins, High Altitude Blueberry Muffins, High Altitude Baking






Blueberry Sour Cream Muffins
printable

  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup full-fat sour cream
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1/4 teaspoon coarse Kosher salt
  • 8 ounces fresh blueberries
  • 2 tablespoons coarse Turbinado sugar ("sugar in the raw") or Demerara sugar
Preheat the oven to 375.  Line a standard muffin pan with 12 paper liners, and lightly spray the insides of the liners with non-stick baking spray.

In a bowl, whisk together the melted butter, sugar, eggs, sour cream and vanilla.  Separately, combine the flour, baking powder and salt.  Add the dry ingredients to the wet, stirring briefly to combine; while there are still streaks of flour remaining, add the blueberries and finish folding the ingredients together, just until moistened.  Batter will be very thick.

Use a cupcake/ice cream scooper to portion the batter into the cups, filling them full.  Sprinkle the tops with the coarse sugar.

Bake muffins for about 21-25 minutes, until a toothpick comes out clean or with moist crumbs clinging to it.  Cool the muffins in the pan for 2-3 minutes, then transfer to a wire rack to cool for at least 20 minutes.  Serve warm plain, or with butter and jam.

Leftovers should be stored in an airtight container for up to two days.

Yields 12 muffins
Recipe from Curly Girl Kitchen

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