One bowl recipe, perfect for a quick breakfast or coffee snack. These healthier muffins are loaded with blueberries, made with butter and sour cream. Blueberry Muffins With Frozen Blueberries And Sour Cream – sweet, soft and moist, tender and loaded with blueberries. Today’s recipe is blueberry cupcakes soft, moist and delicious blueberry muffins with frozen blueberries and sour cream.
I’ve baked a lot of blueberry coffee cakes and bundt cakes, but I’ve never made blueberry muffins at home. I wanted to create soft, moist, sweet and delicious muffins so I researched a lot of recipes. I knew I had to use sour cream for the muffins, to keep them moist. I also used frozen blueberries, since that’s what I had available. They are tossed in the flour, while still frozen, which prevents them from bleeding and sinking while baking. The recipe I used is from Cook’s Illustrated The New Best Recipe Book. I love the book and hope to try some more recipes from it very soon!
Can you make Blueberry Muffins With Frozen Blueberries? While you can use fresh blueberries in this recipe, frozen blueberries also work well. The best part it that you don’t even need to thaw them. Toss frozen blueberries in some flour to coat and prevent sticking and sinking to the bottom of the muffins. Then use blueberries following the directions. Baking time may differ, when using frozen blueberries, muffins need to be baked for about 5 minutes longer.
Is it better to use fresh or frozen blueberries in muffins? Should you thaw blueberries for muffins and cakes? To me frozen blueberries just work better, because I almost always have frozen blueberries in the freezer for smoothies. I just prefer to snack on them.