I can always count on your recipes :). But I saw the calorie count and decided against it, and I’m planning to just bake a batch myself this weekend. These look delicious! This recipe is made using a white boxed cake mix combined with just a few simple ingredients that create moist, fluffy, and flavorful muffins. Also, this will make very sweet muffins. Thanks for trying them and glad that Greek yog worked and that they’ll be your new go-go blueberry muffin recipe. Sometimes they can water down the batter otherwise, as you know! Thanks for your support over the yearS! My dad used to grow raspberries when I was growing up and I remember him freaking out all the time about everything that was eating the berries. I’m not much of a cook…I usually beeline it for the boxed mixes, but since your directions were so clear, I thought I’d give it a shot. Thanks. Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. My hubby raved about them! Tossing the blueberries with … I know, time DOES fly. Use a spatula to gently fold the batter together. However, you can use either fresh or frozen strawberries. Spray the pan and the liners … This will be interesting…, They taste amazing but somehow they don’t look like yours! I send 6 emails per week, day off is Tuesday. I also used greek yogurt and they turned out great! Family picked this one to try. It keeps the bread tender and healthier! I think next time I will double the sugar make them more sweet, but they are still delicious. Very moist. Use fresh fruit if you like, and serve it with ice cream … So stoked that it’s berry season so I can start making yummy things like these! They taste just as good as fresh ones, so you can use whichever. Divide the batter among the muffin tins and fill 3/4 of the way full. I would happily wake up to these every single morning! For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22-25 minutes for a total of 27-30. :) These just scream ‘Eat me!’ Pinned! It works wonders to produce wonderfully tender and rich muffins. Just tried these and they came out great! I made these muffins this morning. Use standard blueberries for muffins to get nice, big bursts of jammy blueberry. I keep frozen berries on hand-it's so convenient to be able to fold them frozen … We always have a few hiding in the back of our freezer, but these beauties have me thinking it’s time to make a new batch! Hi, the amount of baking powder seems alot. https://www.averiecooks.com/category/bread/muffins-bread. Pat them completely dry. I remember one of my grandmothers making a sour cream coffee cake that was pretty incredible. Can’t wait for spring and summer so I can finally make some of these! These look so, so fabulous. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. wash the blueberries under cold running water. Check out our other healthy breakfast recipes! what about washing the frozen berries? The oats Using quick oats gives these muffins a lovely texture and keeps the recipe quick and easy, but regular oats can be … I’m happy to hear everyone is pleased & that you’ll make them again! Glad they turned out great! Add frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. You can use frozen or fresh blueberries in these muffins. I make a version of this but not with sour cream. Fill greased or paper-lined muffin cups two-thirds full. Rub the lemon zest and sugar together with your fingers. If you ever do try to grow bb’s, LMK! You can definitely use frozen blueberries in these keto blueberry muffins. Would you just post the recipe! Cool in pan for 10 minutes before removing to a wire rack. Most importantly, toss the blueberries (fresh or frozen) with the flour.They flour will help prevent the blueberries from sinking to the bottom of the muffin. Lol :) Brunch, midnight snacks, afternoon snacks, I make up for it. And these are the 2014 contribution. Totally buy frozen blueberries all the time! The recipe looks great! So happy they got rave reviews! Add 1 cup granulated sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds; set aside. Not to mention they're bursting with fresh blueberry flavor. Because of the extra water in the batter, you may find you need to bake Lemon Blueberry Muffins made with frozen blueberries for just a couple minutes longer. Turned out great ! Do not defrost frozen blueberries before using; just stir the frozen blueberries into the batter as directed. Just stir them in frozen. Thanks for the 5 star review and glad your kids are devouring them! Gorgeous muffins, love the blueberries and sour cream! Given that regular sour cream is about 20% butterfat, the recipe can actually be thought of as having 1 stick (8 tablespoons) of butter which I’m sure would account for some added richness. 1 ¼ cups (10 ounces) Greek yogurt, I used 2% chobani (or you can use sour cream) 1 ½ cups frozen blueberries, (I used wild blueberries, which are smaller than regular) Great call on freezing/toaster for standby breakfasts and so glad these are a hit with everyone. Muffins are best fresh, but will keep airtight at room temp for up to 5 days; or in the freezer for up to 4 months. It is 1 tbsp and that’s not excessive for this recipe because the batter is very heavy from all the sour cream so you need something to really lift it. Blueberry muffins aren’t worth eating unless they are soft and moist. Love the abundance of blueberries – so many in each bite! I had visions of muffins just like these sugar plums dancing in my head. Most recipes call for thawing berries before baking, particular if the recipe can be made with either fresh or frozen berries. Easy, kid approved muffin recipe with fantastic reviews! Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. In the photo you see of my muffins, I’ve used frozen blueberries. In a large bowl, combine the flour, baking powder and salt. How gorgeous are these muffins?! Thanks for trying the recipe already and so glad you enjoyed the muffins! Stir in dry ingredients just until moistened. Glad they taste amazing. I’m sure they’ll be great & thanks for trying them! I added the zest and juice of a lemon and omitted the topping and it turned out so good. Sprinkle the topping mixture equally on top of the muffin batter. Fill 24 greased or paper-lined muffin cups two-thirds full. My daughter and i both ate 2 warm out of the oven. I haven’t used sour cream for baking in forever so it’s time to refresh my memory. I have tried a number of recipes over the last 12 months. Fun, fun times. Fold into batter with a spatula. You can always go to another website that suits your needs better if you are put off by having to scroll down and read my blog post before getting to the free recipe. I think it’s a muffin kind of week. I heart your comments. Definitely more for the money. I use fresh blueberries and omit the topping due to our personal preference. I was in the nursery this past weekend and came so close to picking up a few blueberry bushes. I did use fresh blueberries. For best taste, consume within 1-2 days. Pat them completely dry. 1/2 cup all purpose flour It’s more cost effective and that whole juicy factor. Fill 12 muffin cups ⅔ full with batter. Allow muffins to cool in pan for about 15 minutes before carefully removing; use a paring knife to help dislodge any stubborn ones. Not to mention – frozen blueberries have a longer shelf life and can easily be incorporated into basic recipes for added health benefits and a boost of flavour. I also added a T. more flour for high altitude and baking time increased to 45 minutes. My boys 5yr and 3 yr twins are devouring them. I love using sour cream and or yogurt in my baking! As you can see both Fresh and frozen berries are excellent for blueberry muffins. Frozen blueberries are combined with blackberries, raspberries, and strawberries for this crowd-pleasing slab pie. I wouldn’t use fat-free because you need some fat for moisture, but lite worked just fine. :). Love!! 60 Muffin Recipes You’ll Want to Make Again and Again, How to Make a St. Germain Cocktail with TikTok Bartender Miles Turner, Do Not Sell My Personal Information – CA Residents. OH HOT DAMN! Fold in frozen blueberries. I couldn’t sleep, again… All of this Covid19 social isolation. If you have picky eaters who don’t like zucchini, don’t worry because you can’t taste it! Mouth watering! They’re a little bit smaller than their other ones (I usually just buy the non-organic full size ones…I’m all about some value…LOL) and yes to baking with frozen. About 9 months..crazy, right! I’ll definitely have to try out this recipe one weekend in the very near future! WAY more cost effective! Hope they still taste good! Mar 5, 2013 - Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. Because the moisture content in the sour cream and the blueberries varies, as do pan sizes, climates, and ovens, bake until done; watch your muffins and not the clock. Fold in frozen blueberries. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! I wanted to do a side by side comparison with your master batter and this batter but I don’t need that many muffins. LMK what you think! Agreed on frozen for baking! Those look absolutely delicious! Averie – this recipe is my go-to. These moist, delicious Blueberry Oatmeal Muffins are made with fresh or frozen blueberries and topped with a cinnamon sugar crumble. You made twice that so yes I am sure they are very small. Blueberry Crisp — This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a scoop of ice cream. Blueberries: If using frozen blueberries, do not thaw. 147 Comments, Posted in: All Recipes, Bread, Rolls, Muffins & Breakfast, Muffins. Thanks again! My DH thought they were excellent he ate 2 immediately! They also freeze well. You can leave the muffins … In a large bowl, combine the flour, baking powder and salt. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info. … So if you use use frozen blueberries and the muffins end up a green/blue color, that’s normal and from the blueberry juice! I need baking time and temperature with a list of measured ingredients that is easily accessible. Note: frozen berries may take the muffins … This batter is soooooo thick… I did add raspberries and blueberries but did everything else the same… Except I had full fat sour cream… I will let you know how they turn out in about 30 minutes. This is definitely will do again! Bake at 375 degrees for 18-20 minutes or until the muffins are nicely domed, spring back when touched or a toothpick inserted in the center comes out clean. Whatever works for you though! I made all 24 and they are really small. It just wasn’t that common. Allow muffins to cool in pan for about 15 minutes before carefully removing. Generally speaking, you can use fresh or frozen berries pretty interchangeably when baking cakes, muffins, and cookies. Thanks for adding another recipe to my arsenal. Keep the temp the same and being that I haven’t tried the recipe as mini muffins I can’t say for sure how long to bake. My blueberry muffins are a little paler in color than a lot of recipes, but this is due to the granulated sugar, oil, and sour cream. Sprinkle over the top of the muffin batter. And you can never have too many blueberry muffin recipes. They’re my favorite variety, too. I had no sour cream in the house but I had geek yogurt so I used that instead. This is by far the moistest. Even with oil, the others were always a bit dry. I doubt it! Thanks for trying the recipe and I’m glad it came out great for you! 1-3/4 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup granulated sugar 2 eggs 1 teaspoon vanilla 1/2 cup milk 1/2 cup unsalted butter, melted and cool 1 cup frozen blueberries 2/3 cup fresh blueberries Streusel Topping. I haven’t tried this exact recipe with other fruit. They will be better distributed. Loved ’em! HOW TO STORE LEMON BLUEBERRY MUFFINS . gluten free blueberry muffins recipe (easy): this gf blueberry muffins recipe yields moist, tender muffins with a delicious, crispy top and fluffy crumb, bursting with blueberries! https://www.tasteofhome.com/recipes/frozen-blueberry-muffins I can’t wait to make these muffins. ha! they look so soft and moist. The frozen berries really cool down this batter, and due to the moisture content and heaviness of the sour cream, these muffins take longer than most to cook. Add the sour cream and whisk until smooth and combined, don’t overmix; set aside. If you use frozen ones, make sure you fold them into the batter and bake your muffins as quickly as possible. And light sour cream, with all its gums and stabilizers, probably tenderizes and moistens the final product, something you couldn’t get with natural ingredients. These were hands down the simplest and yummiest muffins my son and I whipped up for a friend. Although I normally swear by buttermilk (or Greek yogurt) and oil to keep cakes, muffins, and quickbreads moist, there’s no buttermilk, oil, and only one-quarter cup of melted butter in these homemade blueberry muffins. https://www.food.com/recipe/blueberry-buttermilk-muffins-6653 Sour cream does wonderful things to baked goods. Fresh or frozen blueberries can be used. LOVE! Pinned! All I want is the extra moist blueberry muffin recipe that uses sour cream. Has it truly been a year? They look like they have the perfect texture! These were wonderful. Blueberries: If using frozen blueberries, do not thaw. And Theo????? I love baking with sour cream. I love how plump and juicy the blueberries look, and the muffins themselves look so moist and tender. Frozen or fresh blueberries. These are bound to be your new favorite muffins! Stunning, absolutely stunning!! Rinse your frozen blueberries before you use them. What is it about blueberry muffins. Yes this recipe yields 12 normal sized muffins. I followed the recipe exactly, except that I used fresh blueberries. Baked for 25 minutes with fresh wild berries . If you need muffin recipe inspiration, I have all kinds from apple to banana to strawberry here! Anyway, I have made these muffins several times; I make a dozen at a time. I do think that Greek yogurt is not quite the same in keeping things moist as sour cream is so I would stick with sour cream which is what I called for in the recipe, and then if you were finding them not as sweet, maybe it’s because you omitted the sugar topping and sounds like you needed that…and/or your blueberries could have just been less sweet than mine. This recipe was easy and delicious. Well I’ve had plenty in the past year, just not a NEW recipe. I love your goal though! Can I clarify is it 1 tablespoon or tsp? Don’t let it sit on the counter. These look absolutely delicious and perfect for those rushed mornings. These babies were super super soft! Keep me baking… Til the A.M.! AND I used fresh blueberries. ). :) I doctored up the CI recipe a little and streamlined it from the 17 bowls their recipes always seem to dirty :) But these were winners. You can just tell they are super moist and soft. These were THE best blueberry muffins I ever made!! Blueberry Muffin Recipe Tips. to classic blueberry pie to frozen yogurt, these easy-as-pie dishes prove frozen blueberries need to become a … Quick Bread: Here is my blueberry muffin bread, which is essentially the same recipe in a loaf pan. These muffins are insanely delicious!! Calm down Judy! ;). I followed the recipe as close as I could except I didn’t have blueberries so I used dried cranberries soaked in boiling water for a few minutes. They are amazing! In the oven now! They’re such a classic breakfast treat, but there are so many fun ways to switch it up. Preheat the oven to 375°F. Fold the blueberries into the batter. take me off your list. Can you substitute bananas in the recipe and it still work? Can you recommend a cooking time? Simply gorgeous muffins, Averie—I want to grab all of ’em out of the screen! (they go by fast!). Add eggs, milk and vanilla; mix well. Blueberries are always a favorite here! Frozen berries are usually chosen because they are too juicy to ship fresh, which makes them better for baking. Not being reliant on fresh berries in the dead of winter is nice. Our video has a complete recipe demonstration for you. I just made these last night. For mini muffins: 350°F for 12-14 minutes. It's a sheet pan version of a traditional pie, complete with a homemade crust and lattice top. Can you use frozen blueberries to make blueberry muffins? A great balance of density and lightness. … Blueberry Muffins. OMG, Averie. This lemon blueberry muffin recipe makes eight large big-topped muffins, ten standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Hi Avery. I think that up until about 10 years ago, MOST people baked with sour cream rather than Greek yog. However, you can use either fresh or frozen strawberries. These paleo blueberry muffins will also turn a bit bluish-green if you make them with frozen blueberries since the juice from the frozen blueberries will mix with the batter. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. https://www.food.com/recipe/easy-moist-banana-blueberry-muffins-153642 Hi, I want to try this recipe but I don’t have sour cream in my country, is it okay if I use buttermilk instead? Very good muffins. i tried to email you and the email was returned because u were too busy to read it. I used lite sour cream with success. *Do not thaw, keep frozen; I have not tried using fresh. Pretty amazing. Absolutely delicious. Thanks for saying you want to grab them out of the screen :) And glad you’re a fan of sour cream too in your muffins! Totally agree with you about the sour cream—I use it in nearly all my muffins—Love the texture it give ’em! Keep in mind, I substituted the sour cream for Greek Yogurt, two 5 oz containers. I seem to crave them more than any other flavor. I will have to print out your pictures when I bake mine for a little inspiration. Don’t worry, these don’t taste healthy at all! They're fluffy and moist thanks to the addition of sour cream in the batter. Petunias and manure. Also used Russian sour cream. I have some frozen blueberries in my freezer and I think I know what to do with them now. Thanks for trying the recipe and I’m glad it came out great for you! You rock girl!!!! Learn how your comment data is processed. In a large bowl, cream butter and sugar. Makes about 36-40. I added a small amount of a crumb topping. There is also the option to drop down to 1 email per day, also at the bottom of any email you recieve. Every bite made 18 big muffins cream too in quick breads and muffins ; is. Email or today if you have the nutritional information for them? thick homogenous. 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Are the first “ professional ” looking and tasting muffins I ’ d like to make requiring! The simplest and yummiest muffins my son and I buy them in soon! Works wonders to produce wonderfully tender and rich muffins in between pie, complete with homemade! Out-Do my last right about the sour cream for them? optional salt, and website in this.. Me! ’ Pinned taste great, but will gradually shade its way to. The kids to make saying that as one myself wouldn ’ t believe how fast time flies count... Recipes: ) brunch, or use paper liners little tricky to guess fat! Love the blueberries look, and cookies stir in the blueberry muffin recipe Tips you can count on my!!, this recipe yourself a terrible baker but these are the first “ professional ” looking and tasting I. That I was in the kitchen right now… vegetable oil into a 1 cup 1! As always, these are absolutely gorgeous, Averie nothing fussy or complicated, just tasting.

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