I’m no stranger to a classic Blueberry Muffin. It’s classic for a reason. Soft, moist, fresh and packed with sweet blueberries that burst in your mouth.
Can’t get any better, right? Not until you add Hiland Dairy Sour Cream to make them even softer, bouncier and a sweet little kick from the sour cream. Bursting blueberries are still a constant for sure.
If you are feeling fancy, add a little brown sugar or regular sugar to the tops before baking to get that bakery quality little hard crust on top.
Check out the recipe below and let me know what you think!
Also, be sure to check out the Hiland Dairy website for lots of recipe ideas plus coupons for my favorite products.
Soft, moist, bouncy blueberry muffins packed with bursting blueberries. The sour cream and buttermilk make these classic muffins even more delicious and bouncy.
2 eggs
½ cup (1 stick) Hiland Dairy Butter, melted
¾ cup sugar
1 teaspoon pure vanilla extract
½ cup Hiland Dairy Buttermilk
1 cup Hiland Dairy Sour Cream
2 cups all-purpose flour
½ teaspoon kosher salt
2 teaspoons baking powder
1 cup blueberries (fresh or frozen, if frozen- do not thaw)
1 Tablespoon flour
Brown or white sugar for topping
Preheat the oven to 425 degrees. Line a muffin tin with paper liners.
In a large bowl, add the eggs, sugar, vanilla, melted butter, Hiland Buttermilk, and Hiland Sour Cream. Whisk together until all combined.
Add the flour, salt and baking powder to the mix and mix together slowly until it is just combined. Avoid overmixing.
In a small bowl, add the blueberries and 1 Tablespoon flour. Mix and cover the blueberries then add to the muffin batter. Slowly fold in the blueberries.
Fill the muffin cups with batter, about ¾ full. Sprinkle each muffin with a little brown sugar.
Bake at 425 degrees for 6 minutes, then turn the temperature down to 375 degrees and bake for another 10 minutes.
Remove from the oven and cool for about 5 minutes before transferring to a cooling rack. Enjoy!
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