Blueberry Sour Cream Corn Muffins Recipes

BLUEBERRY CORNBREAD MUFFINS

Steps:

• Preheat the oven to 400 degrees F and spray a 12-count muffin pan with nonstick spray and set aside. (You can also line the muffin pan with parchment liners for easy removal.)
• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt and set aside.
• In a medium bowl, beat together the eggs, buttermilk, cooled butter, and sugar.
• Then mix in the sour cream.
• Add the wet ingredients to the dry ingredients, mixing just until combined.
• Fold in 1 cup of the blueberries.
• Use a ¼ cup measuring cup to measure the batter out into the muffin tin.
• Top the muffins with the remaining blueberries and coarse sugar and bake for 15 to 20 minutes until a toothpick comes clean when inserted into the center of the muffins and the tops spring back slightly when touched.
• Allow the muffins to cool in the pan for 10 minutes before running a knife gently around the edge to loosen and remove them.

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
• Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
• Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

SOUR CREAM CORN MUFFINS

Steps:

• 1. Preheat oven to 425-degrees. Place a heavy 12-cup muffin tin in the oven.
• 2. In a large mixing bowl combine, flour, cornmeal, baking powder, sugar and salt. Add the egg, 1/4 cup of the bacon fat, buttermilk and sour cream. Beat until smooth.
• 3. Remove muffin tin from oven, spray the sides and bottoms of with vegetable cooking spray, and add the 1/2 teaspoon bacon fat to each cup. Sprinkle some cornmeal, about 1/4 teaspoon, into each cup.
• 4. Spoon 1/4 cup batter into to each cup and bake for 15 minutes or until golden brown and the muffins are pulling away from the sides of the tin.
• 5. VARIATION: You may use a cast iron skillet, bake 18-20 minutes.

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.

BLUEBERRY CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
• Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

BLUEBERRY CORNBREAD MUFFINS

Steps:

• Pre-heat oven to 425 f/ 220c
• Prepare a muffin pan with 12 muffin liners.
• Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
• Mix egg, milk, sour cream, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
• Fold in blueberries.
• Divide batter into the lined muffin pan, filling them 3⁄4 of the way. This makes a large muffin. (12 - 15 muffins).
• Bake for 12-15 minutes, or until golden brown.

SOUR CREAM CORN MUFFINS

Steps:

• Position the rack in the center of the oven and preheat the oven to 375°F To prepare the muffin pans, spray the holes and the rims around them with the nonstick spray or fill the holes with the paper muffin cups, if using them. If using the silicone muffin pans, spray them as directed and set on a baking pan.
• Whisk the cornmeal,flour,sugar,baking soda,baking powder and salt in a medium bowl until well mixed. Set aside.
• In a large bowl, whisk the eggs until lightly beaten, then whisk in the buttermilk, sour cream, and melted butter until smooth. Stir in the cornmeal mixture with a wooden spoon until incorporated.
• Fill in the prepared tins three quarters full. Use additional greased tins or oven safe ramekins for any leftover batter, or reserve the batter for a second batch. Bake for 22 minutes or until the muffins have a bumpy, rounded top, and a toothpick inserted into one of the muffins comes out clean.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove them from the pan and cool for 5 minutes more on the racks. If storing or freezing, cool completely, and then store in airtight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature, and up to 1 month in the freezer.

BLUEBERRY-SOUR CREAM CORN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease 12 medium-sized muffin cups or line with paper liners; set aside.
• Combine dry ingredients in medium bowl.
• Add combined egg, sour cream and apple juice concentrate, mix just until dry ingredients are moistened.
• Gently stir in blueberries.
• Spoon batter into prepared cups, filling each cup 3/4 full.
• Bake 18 to 20 minutes or until golden brown.
• Let stand in pan on wire rack 5 minutes.
• Remove from pan and cool slightly.
• Combine cream cheese, fruit spread and serve with warm muffins.

ULTRA MOIST BLUEBERRY BANANA MUFFINS

Steps:

• Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
• In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
• In a separate large bowl, whisk together the melted butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.
• Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until just combined. Do not over mix or your muffins will be dry!
• Fold in the blueberries and walnuts, mixing just until combined.
• Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
• Press a few extra blueberries into the top of each muffin and then add sprinkle with sparkling sugar, if using.
• Bake, in the center of the middle rack, for 24 to 26 minutes, or until the tops are puffed up and richly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached.
• Cool muffins at least 15 minutes in the pan before serving warm or transferring to a cooling rack.

BLUEBERRY MUFFINS WITH SOUR CREAM

Steps:

• Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
• Sift together flour, salt, and baking powder in a small bowl and set aside.
• In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, buttermilk, and sour cream.
• Dump dry ingredients into the butter/eggs/sour cream mixture and stir gently, just until combined. Do not overmix.
• Toss 1 cup of blueberries with the remaining tablespoon of flour and fold into the muffin batter.
• Divide batter between the 12 muffin cups in the prepared pan, filling each cup about ¾ of the way full.
• Sprinkle brown sugar over the top of the muffins.
• Bake for 6 to 7 minutes at 425°F and then turn the oven down to 375°F and continue baking an additional 10 to 12 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.
• Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.

CORN MUFFINS

Steps:

• Grease a 12-muffin tin well and preheat the oven to 425 degrees.
• In a large bowl, combine yellow cornmeal, flour, sugar, baking powder, salt, and baking soda. Set aside.
• In a separate large bowl combine the light sour cream, eggs, and butter
• Add the dry ingredients to the wet ones, stir until moist. Spoon the batter into muffin tins and bake for 15-20 minutes or until golden brown.