This is a family-favourite recipe that comes from my childhood. I love these muffins because they’re not too sweet, they’re nice and fluffy, and they’re super easy to make. You can make them for breakfast, for after school snacks or to put into lunch boxes. I’ve shared this recipe with so many friends over the years and everyone always tells me it’s become a favourite go-to recipe. It’s just one of those recipes.
Sour Cream Blueberry Muffins:
-1/4 cup (55 grams) of butter at room temp.
-3/4 cup of sugar
-1 ¼ cups plus 2 tablespoons of sifted flour
-1/2 tsp. baking soda
-1/2 tsp. salt
-3/4 cup of sour cream (or créme fraiche)
-1-2 cups of blueberries
-1/2 tsp. vanilla
Preheat oven to 450°F and line a muffin tin with paper or foil liners.
In a medium bowl, cream butter and sugar. Add eggs one at a time, beating well. Sift flour, soda and salt together, and add to butter mixture alternatively with the sour cream. Gently fold in berries and vanilla.
Bake for 12-15 minutes, until golden brown. (Makes 12 muffins).