I adapted this recipe from the Poppy Seed Muffin recipe. I like to double the recipe and if the kids don’t eat them all straight out of the oven, I put some in the freezer. They can be heated in the microwave for 15-20 seconds, one at a time and make a good snack.
Here’s what you’ll need, minus the eggs which didn’t make it into the picture.
2 cups flour
1/2 tsp. salt
1/4 tsp. baking soda
1 stick butter, softened
3/4 cup sugar
2 eggs
3/4 cups sour cream or plain yogurt
1 tsp. vanilla
1 cup frozen or fresh blueberries
Heat the oven to 400 degrees. Grease 12 muffin cups. In a mixer bowl, cream the butter and sugar together. Add in the eggs, one at a time. Mix in the sour cream or yogurt and the vanilla.
In a separate bowl, stir together the flour, baking soda and salt. Stir the wet ingredients into the dry, just until moistened. Stir in the blueberries and divide the batter between the muffin cups. Bake for 15-20 minutes.
My Joe would love these. He loves all things blueberry. I need to get better at freezing things though. We’re only two people and we have portion control issues.
These sound delicious!!!
MMMM these looks delish!
You had me at sour cream. I was thinking about making blueberry crumble muffins this weekend, but you have changed my mind. These look and sound incredible!
YUMMO!!!!
carole
xoxo
What a wonderful sounding muffins, I am sure they are delicious.
Cheers,
elra
HI Tiffany, I made these muffins this morning. They were SUPER!!!! They were so flavorful and chock full of blueberries. I had the butter out “softening”for the picky ones who HAVE to have a topper, when they came out of the oven I made everyone wait a few minutes while they set up. I sampled them b4 serving and decided they were so delicious no one needed the extra butter :-} Fabulous–I am sure this will become a new weekend favorite. Keep up the wonderful ideas. Your website is the best!
Loved. Super easy and very tasty.