Thanks! Scatter the remaining blueberries on the top of the muffins, then top with generous portions of the crumb topping. Makes 12 muffins. Evenly portion batter into cups about 2/3 of the way full. Copyright © 2020 All Rights Reserved PRIVACY POLICY. So make sure to give yourself plenty of time. Fold the blueberries and sour cream into the batter with a spatula. Sour Cream: Sour cream adds so much moisture! https://tastykitchen.com/recipes/breads/blueberry-sour-cream-muffins Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. This easy blueberry bread is buttery, tender and filled with juicy berries in every bite. I had some fresh blueberry compote leftover from yesterday’s breakfast and that substituted very well for the fresh blueberries in here. .cls-1{fill:#fff;}. There should be no large pockets of flour in the finished batter, but small occasional sprays may remain. Fresh blueberries provide a burst of freshness in every bite! Fill greased muffin cups three-fourths full. https://www.food.com/recipe/best-blueberry-muffins-cooks-illustrated-318626 Remove the cooled bread from the pan, and drizzle the glaze over top. We make muffins at least once a week. If you have a brand that you typically substitute I’d say give it a try. Your email address will not be published. Bake at 375°F for 20 … Fresh blueberries provide a burst of freshness in every bite! Yup! The addition of sour cream in these blueberry muffins gives them a nice richness,and makes for a very tender muffin. Preheat oven to 400 degrees and prepare a 2 1/2 inch muffin tin by lightly greasing or lining with paper cups. Sprinkle these muffins with coarse sugar for a delicious bakery-style breakfast at home. I wouldn’t call this a lemon blueberry bread, but just a hint of lemon zest brightens up the flavor. Fresh or frozen blueberries – either will work in this recipe. ***I find baking in a ceramic or glass pan increases the bake time. Learn how to make Perfect Cookies Every Time! Like a big, warm, slice of your favorite blueberry muffin! Absolutely. We’re basically making blueberry muffins in a loaf pan, and the result is a delicious blueberry treat that’s reminiscent of blueberry pound cake. Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean. Because the loaf is dense and tender – we can pack it with even more blueberries. Or measure it out, and microwave for 10-second intervals on medium power, stirring between each. From the Cook's Illustrated Website: This recipe does not require a standing mixer, but when making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. It adds a little extra sweetness if that’s your thing. Then in a bowl, toss the blueberries with the two tablespoons of flour. Stir in the blueberries. In a small bowl, toss the blueberries with 1 Tbsp. Add sour cream in 2 steps, whisking just to combine. Can I use frozen berries in blueberry bread? Whisk together 1 cup powdered sugar with 1 tablespoon lemon juice. In a bowl, combine the baking mix and 3/4 cup sugar. **If using frozen berries, do not thaw. Sprinkle with the remaining sugar. Preheat the oven to 350F degrees. Milk and sour cream for moisture. It should look white in color, but thin enough to drizzle. Plain yogurt is a great substitute. Read More…. Instead of making blueberry muffins, I’ve adapted the recipe to be made in a loaf pan – which yields a deliciously moist quick bread that the whole family will love. © 2020 Healthy Living Market & Café. I'm the baker behind Just So Tasty. Can a gluten-free flour or gluten-free flour blend be substituted for the all-purpose flour? Separately, combine the egg, sour cream, and milk. Preheat oven to 375 F. Line 18 standard muffin pan cups with paper liners. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). So – here are the changes/important ingredients: Fluffy, buttery, never dry, filled with berries. Make-ahead Tips: Cover and store at room temperature for up to 3 days or in the fridge for up to 1 week. After about 30 minutes of baking, tent a piece of aluminum foil loosely over the bread to prevent burning on the top. Fresh or frozen blueberries – either will work in this recipe. After numerous (and I mean numerous) recipe tests, I found that the combination of using both milk and sour cream give a more moist and tender crumb. Optional lemon glaze. Pour the batter into the prepared pan and bake for 60-70 minutes. To be 100% honest, I find that different brands of gluten-free flour perform pretty differently in baking, so it’s hard for me to be 100% confident in the results. When using frozen blueberries, add them when they are still frozen. Butter. More blueberries. Take the sour cream and milk out of the fridge 30 minutes prior. I also cut this recipe in half (this morning it’s just us 3!) I love classic recipes that are delicious (obviously), not too fussy, and use simple, everyday ingredients. Do not overmix. Blueberries: If using frozen blueberries, do not thaw. Toss the frozen berries in 2 teaspoons of flour to prevent them bleeding color. Place in a freezer container or freezer bag and freeze for up to 2 months. Here you'll find quality tested recipes for all things sweet, along with all the tips you'll need for success in the kitchen. Site by Scout Digital Blueberry Sour Cream Muffins that are moist, tangy, and bursting with blueberries. Try these other favorites too: I'm the baker and blogger behind Just So Tasty! It’s hard to find sweet fresh blueberries all year round and usually they are costly in fall and winter. Slowly add melted butter to the egg-sugar mixture, followed by the vanilla and sour cream. In a large bowl and using an electric mixer, beat the sugar, butter, lemon zest, and vegetable oil until light and creamy Can I use Greek yogurt instead of sour cream? This blueberry bread is a simple, no fuss quick bread recipe. Required fields are marked *. Makes 12 muffins, Total Carbohydrate This small-batch recipe makes six blueberry muffins but easily doubles for more. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. How to Make Blueberry Muffins… If so, would other changes be needed to be made to the recipe? Use ice cream scoop or large spoon to drop batter into greased muffin tin. The Best Blueberry Muffins – Quick & Easy Recipe. When the batter is almost mixed together (there will still be some lumps), fold in the berries.**. This easy blueberry bread is buttery, moist and filled with juicy berries in every bite. Milk and sour cream for moisture. Fill each muffin tin about 2/3 full. Save my name, email, and website in this browser for the next time I comment. Then gently fold in the milk, followed by the rest of the flour mixture. To prevent over browning on the edges, bake the blueberry bread in a light-colored metal loaf pan or a glass pan. In a large bowl beat together the melted butter, sugar and lemon zest. Then wrap in tightly in plastic (either slices or the whole loaf), and place in a freezer container or freezer bag. In a small bowl, toss the blueberries with 1 Tbsp. This bread looks delicious! It’s perfect for breakfast or tea time with a drizzle of sweet glaze, or spread with a little butter or jam. Preheat oven to 400 degrees and prepare a 2 1/2 inch muffin tin by lightly greasing or lining with paper cups. If using frozen berries, do not thaw the berries. I have learned that I prefer using vegetable oil in my blueberry muffin recipe because it gives them a fluffier texture than butter. In this FREE email series, I'll send you 5 classic cookie recipes along with ALL my tips & tricks. Then slowly add … Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Whisk flour, baking powder, and salt in medium bowl until combined. After numerous (and I mean numerous) recipe tests, I found that the combination of using both milk and sour cream give a more moist and tender crumb. Then when you’re ready to enjoy, thaw in the fridge the night before. Toss frozen berries in 2 tsp flour before gently folding into the batter. I actually originally posted this recipe in 2018, but I knew I could improve it to make it even better. If you love blueberry muffins – then this blueberry bread should definitely be the next thing you bake. Add frozen berries to dry ingredients and gently toss to combine. These healthier muffins are loaded with blueberries, made with butter and sour cream Mix until smooth. Blueberry Bread, Blueberry Recipes, Quick Breads. https://www.tasteofhome.com/recipes/frozen-blueberry-muffins Whisk in a little more powdered sugar or lemon juice as necessary.
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