Sour Cream Blueberry Muffins
Big bakery-style blueberry muffins sweetened with honey and agave instead of sugar. Full-fat sour cream keeps them tender, and frozen wild blueberries go in straight from the freezer.
Creator Verified
- 15 min
- Prep
- 25-30 min
- Cook
- 12
- Ingredients
- 6 muffins
- Yield
Ingredients
Muffins
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Steps
- Preheat the oven to 350°F (175°C) and line a 6-cup jumbo muffin pan.
- Whisk the flour, baking powder, baking soda, and salt together. In a separate small bowl, toss the frozen blueberries with the 1 tablespoon reserved flour.
- In a separate bowl, whisk together the melted butter, honey, agave, eggs, sour cream, vanilla, and lemon zest until emulsified.
- Whisk or beat the wet ingredients into the dry ingredients until combined. Gently fold in the floured frozen berries.
- Divide the batter evenly among the lined cups and bake at 350°F for 25-30 minutes, until springy to the touch and a toothpick comes out with dry crumbs.
Rachel's tips
- Keep the blueberries frozen until the moment they go in — thawed berries bleed into the batter and turn it grey.
- The tablespoon of flour tossed with the berries is what keeps them suspended instead of sinking to the bottom.
- Honey isn't recommended for babies under 12 months.
Equipment
6-cup jumbo muffin pan, paper liners
Watch the video
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Recipe by Rachel · From TexMex Mashup on YouTube · Dietary: vegetarian, no refined sugar · Contains: gluten, egg, dairy