Can I use frozen blueberries and do I need to defrost them first? Use an ice cream scoop to distribute the batter into a 12 muffin sized tin. I always prefer fresh berries when they are available. In a larger bowl, stir together the dry ingredients of flour, baking powder, baking soda, and salt. Add sour cream, a little oil, and vanilla and whisk to combine. Whisk together eggs and sugar in a medium size mixing bowl.
#SOUR CREAM PEACH PIE WITH CRUMB TOPPING HOW TO#
How to make Blueberry Sour Cream Muffins with Streusel These muffins take 10 minutes or less to stir together and bake for another 20 minutes, so breakfast or brunch can be ready in about half an hour. Cereal and yogurt just do not always cut it every day. I love not waiting for the weekend for a special breakfast. As in from mixing bowl to baked and on the table in about 30 minutes, just like my DOUBLE CHOCOLATE BANANA MUFFINS and APPLE STREUSEL MUFFINS. While they look and taste like a million bucks, these muffins come together quickly. The delicate, sweet and salty buttery crunch of the streusel is a burst of flavor and texture in every mouthful. The sour cream in the batter makes them perfectly moist with a tender crumb and adds just the right amount of flavor depth to showcase the juicy, fresh blueberries. The absolutely perfect way to start your morning!
When you combine the sweet, juicy burst of blueberry in every bite, an ultra moist muffin, and the buttery, crunch of crumble, you get Blueberry Sour Cream Muffins with Streusel Topping.
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