My sister made these muffins a while back for a cross country runner at Oklahoma State University. Unfortunately I was in Washington D.C., so I did not get to try these decadent looking muffins, but I heard they were excellent.
These fruit-filled muffins come from one of my new favorite cookbooks called The Sono Baking Company Cookbook by John Barricelli. They offer both a crisp top and a tender, buttery inside infused with a hint of lemon. You can use cranberries instead of blueberries as a substitute. Serve warm with a drizzle of honey or a pat of butter. Enjoy!
Blueberry Sour Cream Muffins
2 cups plus 1 Tbsp all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups fresh or frozen (unthawed) blueberries
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 tsp coarse salt
2 large eggs, at room temperature
1 1/2 tsp pure vanilla extract
Grated zest of 1 lemon
1/2 cup sour cream
Coarse sanding sugar, for finishing
*Tip: the blueberries in this recipe are tossed with flour to keep them from sinking to the bottom. The thin flour coating allows the blueberries to “float” throughout the muffin or cake rather than all ending up on the bottom
1. Set the oven rack in the middle position. Preheat the oven to 375 degrees F. Spray a standard 12-cup muffin pan with nonstick cooking spray, or generously with softened butter; set aside.
2. In a medium bowl, whisk together the 2 cups of flour, the baking powder, and baking soda; set aside. Toss the blueberries in a sieve with the remaining 1 tablespoon flour; set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl halfway through. Add the eggs one at a time, beating after each addition. Beat in the vanilla and lemon zest.
4. With the mixer on low speed, add the dry ingredients, beating just until the flour is absorbed. Add the sour cream, beating until combined. Gently fold in the blueberries with a rubber spatula.
5. Use a 2-inch (1/4 cup) ice cream scoop to divide the batter evenly among the prepared muffin cups. Sprinkle with the sanding sugar.
6. Bake, rotating the pan about two-thirds of the way through the baking time, until the tops of the muffins spring back when touched and a cake tester inserted in the center of a muffin comes out clean, 20 to 25 minutes.
7. Transfer the pan to a wire rack to cool for 10 minutes. Use an offset spatula or table knife to gently lift and turn the muffins on their sides in the muffin cups. Let cool completely in the pan.
Yield: 12 muffins
The Sono Baking Company Cookbook by John Barricelli