You’re welcome, Klavdiya! These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. So, it may come as no surprise that I’ve long harbored a desire to try homemaking pasta. Preheat the oven to a 375°F. I’m in love. In a small bowl, toss to coat 1 1/2 cups fresh blueberries with 1 tsp all-purpose flour. , Healthy Greek Yogurt Lemon Poppyseed Muffins, I have been able to find Kodiak Cakes mix on. I think they are THE BEST and my kids could not eat just one, me either! Muffins can often be savory and include cheese and vegetables. Perfectly moist muffins. Yay! You will likely have 10 of them, filled 3/4 to the top as well. I personally like bakery-style muffins so I go big! 2. They will also last for about a week in the refrigerator if properly stored or up to 3 months in the freezer. I used 2 cups of fresh blueberries since I had a lot after we picked them at the local farm. Fill each muffin hole about 3/4 of the way full, or with about 1/4 cup of batter. I’m so happy to hear you’re enjoying this recipe. Read my FAQ and Copyright Policy. . Kids love mini muffins even more! Marinated Baked Chicken Tenderloins (VIDEO). Their flagship vegan/dairy-free … I’m so glad you enjoyed this recipe! Thank you for such a wonderful recipe. That’s wonderful, Tracie-Marie! I will keep it forever. No, not really, but you get the point. See more ideas about recipes, costco meals, food. . 7. Thank you for the beautiful review, Sylvia! In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey. Sounds like you found a new favorite . It doesn’t matter—if you boil it, I will come. Thank you for sharing your recipe, saved to make again!!! I’m glad you and your son enjoyed these . Now I can’t wait for blueberries to come back into season. This recipe can be easily doubled to make 12 large muffins and 24 regular sized muffins using regular-sized muffin pans. These are AMAZING! Thank you! This way the cups with water will heat up at the same rate as the cups with muffin … That’s so great, Meggan! Excellent muffins. Easy to follow and my kiddos approve :). I love pasta. It can be your next easy breakfast idea. I did not thaw them but rolled them in flour, you couldn’t tell these were frozen once baked. Todd's recipes are easy to follow and fun to make. I have a question. Let baked muffins cool in muffin pan for 5 minutes and then transfer onto a cooling rack until room temperature before enjoying. I have also tried raspberries in place of the blueberries and they were amazing! Eggs should be light in color. Add the flour mixture to wet ingredients 1/3 at a time, beating on low speed with each addition just until combined. In a medium bowl, combine and whisk the dry ingredients: 2 cups all-purpose flour, 1 tsp baking powder and 1/4 tsp baking soda. Hi Natasha, I tried baking the blueberry cheesecake today 28-Oct-2016, and I used the water bath method and the cake didn’t crack, a bit of browning on the top. Some cupcake recipes are also mixed via the muffin method, but remember that muffins are more likely to include less sugar, more fruit, and whole grains. I’m going to try the batter with chocolate chips as well. Just tried these today. They all look so yum. Thank you, Caroline for the wonderful review! I’m so happy to hear you enjoyed this recipe, Jessica! 2. Love the muffins, so does my family.. Do you have a recipes for lemon blueberry muffins? . This muffin recipe is so easy and literally takes few minutes to whip up. I’m so happy you enjoyed this recipe. That’s wonderful, Eli! For the first time, I feel like I finally did it right lol. These are the perfect breakfast alternative. Truly the best! I’m glad you enjoyed this recipe! Combine all the wet ingredients next. Just made them, and my husband requested from now on, muffins at least once a week. There is no way I can wait until summer for fresh berries to enjoy these. Melt the butter in a saucepan. Bake at 375°F for 25-30 minutes, or until tops are golden and a toothpick inserted into the center, comes out clean. Anyways I just adjusted and added about 3/4 C of ground oats and a few tbsp. Will definitely make again… maybe even try different mix-ins. Can this recipe be used to make a loaf of bread rather than muffins? Basically, a pumpkin muffin recipe that tastes great and you can feel great about enjoying too. I also used butter instead of shortening and a full tsp of cinnamon. Frozen berries cool the batter, therefore, increase baking time to 10-13 minutes longer. *If using frozen berries, increase baking time to 30-35 mins. Thanks Olga! I just made these for the first time and OMG! Might make the muffins turn all blue. Pour the puree into the dry ingredient bowl, and fold together gently until just combined. Makes me happy to hear that! Thank you for sharing that with us, Sherry! I have read your frozen blueberries note, and I’m wondering if I use frozen blueberries, should I add it frozen, or should I thaw it first so I could drain the excess water? I’m so happy to hear you loved it using frozen blueberries, thanks for sharing that with us. Add 1 cup sour cream, 1/2 cup vegetable oil and 1 tsp vanilla extract. *If using frozen berries, increase baking time to 30-35 mins. I’m glad you enjoyed them . I’m so happy to hear you enjoyed this recipe . My goal is to give you the confidence in cooking and baking from scratch with well-tested trusted recipes and easy step-by-step photo and video tutorials. Not even sure the outcome with thawed. Feeling like Brie Van de Kamp right now , That’s so awesome, Shirley! Greek yogurt is a great alternative to sour cream in these. I have so many people asking me how to make paleo bread or keto bread that actually tastes good. I am inspired to try more of your recipes. Bake at 375°F for 25-30 minutes, or until tops are golden and a toothpick inserted into the center, comes out clean. The BEST muffins recipe!!! They turned out amazing, I was told by friends they were best muffins they’ve ever had. When I use frozen blueberries, I toss them in a bit of flour and gently stir into batter. The picture below is how full to fill them if you’re making 10. You’ll need to decide if you want to make 10 or 12 muffins out of it. These One Point Blueberry Muffins are packed with protein and loaded with blueberries, they are family favorite! Just like all homemade baked goods, these muffins taste their very best fresh. I’m so happy to hear you enjoyed this recipe! I know what you’re saying lol I’m glad you enjoyed these :)! I will make another batch tomorrow. Preheat oven to 350 degrees Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners. They truly are the best! Together with my coffee this morning they are helping get my Friday off to a great start! I have to say it’s one of my new favorites! I’m so happy to hear your family enjoyed this recipe so much. I’m so happy to hear you enjoyed this recipe, Carolyn! They are so much better! This muffin recipe couldn’t be easier – both the blueberry muffins and the sweet lemon glaze. Thank you , That’s so awesome, Shauna! Thank you for the wonderful review, Mary Ellen! I also used extra blueberries and it made 18 total muffins. Founded in 2017, Lavva makes and promotes plant-based foods based around the pili, the world's lowest-carb, highest-fat nut. Over-mixing muffin batter with frozen berries will cause your muffins to be extra greenish-blue. Thank you for sharing that with us, Mainey! Melt 1 oz chocolate in the microwave in 30 seconds increments, stirring in between until chocolate has melted, about 1 1/2 minutes total. Holy cow these are amazing! I was out of milk and wanted to make blueberry muffins. Kid and husband tested and approved!! They turned out fantastic! You definitely can. I made this Delicious recipe today for breakfast , my muffins came out perfect , so delicious , I’m lately baking a lot and my husband said this recipe is the best so far. Thank you for the wonderful review, Gena! I’m so glad you enjoyed these . Thank you for sharing. Check out the image tutorial on the bottom of this page. If you enjoyed the recipe and would like to republish it on your own site, please re-write it in your own words, and link back to my site and recipe page. 8.50 oz Wild Maine Blueberry Syrup; Blueberry Tea Towel; Farmhouse Pancake & Waffle Mix Our secret ingredient of malted flour not only makes our pancakes light and fluffy, it creates a rich vanilla aroma and flavor that's simply delicious. Add the blueberries to batter and use a spatula to gently fold in blueberries just until combined. Made this the next morning after saw your post. I’m so happy to hear you enjoyed these muffins . *For perfectly round muffins, fill muffin cups 3/4 to the top. Easy & so good specially with turbinado sugar on top. It’s definitely hard to stop just at one :). These are SO good. I made these for breakfast and they were a hit with everyone (which is really hard in a house with 6 people!). Sooooo good! Now I’ve bookmarked and will be making these again soon. We have tried many and then we found your recipe. Recipe is super easy too. Tag @olgainthekitchen on Instagram and hashtag it #olgainthekitchen - I'd love to see your creations! I’m so glad you enjoyed this recipe, Letha! I decreased the sugar just a little to 2/3 cup, and used baking soda only (didn’t have any baking powder). The texture is so fluffy and simply amazing!! Large eggs and large bananas create a lot more wet ingredient base. In a large bowl, beat together 2 eggs, 1 cup granulated sugar and 1/2 teaspoon fine salt with an electric mixer on high speed for 4-5 minutes. That’s wonderful, Tammi! I have never thawed berries before baking. If you do use frozen blueberries, we recommend thawing them out and then patting them with a paper towel to get rid of excess juice. In fact all your recipes are like that, that’s why I’m a huge fan of yours. Made these muffins for my colleagues yesterday and people loved them, as did I! Line a 12-count standard muffin tin with cupcake liners. I made muffins for the first time using this recipe and OMG! I’m so happy to hear you enjoyed this muffin recipe . Blueberry muffin recipe calls for fresh blueberries, but you can most definitely use frozen berries and make them in the middle of winter. Thank you! Oil keeps muffins moist at all times. I’ve made these wonderful muffins over a dozen times, everyone loves them. New recipes … I’m glad you’re enjoying this recipe . Chocolate chips sound delicious . I hate having to scroll to the ingredient list as I’m prepping a recipe, and I don’t always choose to dirty additional dishes just to measure things out beforehand. I’m not a great baker but this turned out superbly even for a beginner and the taste is exactly what I’ve expected it to be. Very moist. I’m so glad you enjoyed these . Check muffins with wooden toothpick to make sure they are not raw inside before taking out. These are the Best blueberry muffins I have ever made! Thank you for the beautiful review Lise! Instructions. That’s wonderful, Carmen! 6. Fluffy with a perfect top. You’re welcome! Im planning to make another batch tomorrow morning. I let them cool until almost cooled and then put them in the fridge before I cut them. Thank you for sharing that with us! I’ve not eaten it yet. Love how the muffins didn’t crumble when bitten. This began with an adaptation of an old Cook’s Illustrated blueberry muffin but with so many changes, it no longer resembles the original. I’m looking forward to trying more of your recipes. I’m so happy to hear you enjoyed this recipe! This post may contain affiliate links. Olga, these muffins are so addicting! Ricotta- A sub by Tofutti , a little higher in carbs then preferred (7 … Thank you. Thank you for the recipe! I posted them on My social media so the world can discover them and try them. Add 1 cup sour cream, 1/2 cup vegetable oil and 1 tsp vanilla extract. Preheat the oven to a 375°F. Line a mini muffin pan with mini cups or mini muffin liners. I used frozen blueberries. Let baked muffins cool in muffin pan for 5 minutes and then transfer onto a cooling rack until room temperature before enjoying. , Thank you for this recipe. You’re very welcome, Melody! I personally never use butter in muffins because the butter makes muffins dense once cooled. Frankly, the best muffins I have ever had…. Mix well. You can also use the chocolate mix instead of buttermilk for a delicious chocolate variety! So fluffy, perfect amount of sweetness. In a large bowl, beat together 2 eggs, 1 cup granulated sugar and 1/2 teaspoon fine salt with an electric mixer on high speed for 4-5 minutes. I just made these this morning and they are amazing! Healthy Pumpkin Muffins Ingredients: As I said, the ingredient list for these muffins is super simple. DO NOT OVERMIX or muffins will turn out dense. Super yummy! Feta- Only 3 carbs for 1oz, this Violife cheese is a perfect dairy free salad or omelet topper. Servings: Makes regular size 12 muffins GREEN: 1 SmartPoint for 1 muffin or 2 SmartPoints for 2 muffins if using egg whites or 2 Smartpoints per muffin if using a whole egg BLUE: 1 SmartPoints for 1 muffin or ... Read More about One Point Blueberry Muffins Bake at 350 for 50-60 mins, like you would bake regular sweet bread. Lemon Blueberry Muffins look and taste like something out of a fancy bakery but even better because you get to eat them warm and so fresh out of the oven. We know a lot of tricks to make those taste super good, and wanted to make a gluten free cinnamon roll that also didn’t disappoint. Thank you once again for such great recipe! But I really want to say thanks for including the ingredient amounts in the body of the recipe. Thanks for sharing such a yummy recipe!! Thank you so much for sharing your experience making this recipe. If using frozen berries, it might take longer. I’m so happy to hear you enjoyed this muffin recipe! YES!!! I’m so happy to hear you enjoyed this recipe, Rachel! Thanks for the great recipe and easy to follow instructions. Add the blueberries to batter and use a spatula to gently fold in blueberries just until combined. Thank you! Of course, you don’t want them standing for too long unbaked so the berries don’t start thawing into batter before it’s time for them to do so. The muffin method is defined by mixing the dry and wet ingredient families in their own bowls and the gently combining them. I’m so glad you’re enjoying them . Thank you. Thank you for sharing your recipe. These are sooo good! In a bowl, using a hand mixer, beat the cream cheese and sugar, then add the sour cream and beat until smooth. I took others advice and used 1/2 cup white sugar and 1/2 cup brown sugar. I’m so happy to hear you enjoyed this recipe, Debbie! After finding dozens of muffin and scone recipes online, I came up with with this 7-ingredient gluten-free scone recipe. If you’re reducing salt, you might consider doing bit less sugar as well if you don’t like when muffins are too sweet. Printing it out for keeps! Cook the mixture over medium heat, stirring. Banana-Nut: Finely chop one ripe banana and 1/2 cup walnuts, add 1/2 teaspoon cinnamon to the dry mixture, and fold banana and nut into the finished batter. This really is the BEST gluten free cinnamon roll recipe, here’s why: Here in the Life After Wheat kitchen, we have been baking yeast breads and rolls for over 6 years. Save my name, email, and website in this browser for the next time I comment. Get recipe updates, tips, menu ideas and more straight to your inbox. Like bakery-style muffins so i used frozen blueberries will make the batter with frozen berries it. Yogurt since i didn ’ t crumble when bitten puree into the batter with frozen, you will see lumps. 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