These light and fluffy blueberry muffins are made with sour cream and use applesauce instead of oil. You’ll find yourself grabbing for these throughout the day!
After I made Addie’s birthday cake last week, I had 1 cup of sour cream left over. I didn’t want to throw it away, so I tried to find something to use it up. In addition, I also had some fresh blueberries remaining from my trip to Adult Nationals. I had bought a pint of them to eat during my trip to Delaware. Because I didn’t consume them all, I brought the rest of them home.
So my mind got to thinking… blueberries… sour cream. Naturally, I thought of making muffins, so here we are. I found a promising recipe and made a few substitutions. First, I swapped out half of the sugar for brown sugar to give it a more caramel-like taste. Second, I substituted the oil for unsweetened applesauce. Because I baked with applesauce, my muffins retained their moisture and started getting soggy by day 2. As a result, I had to store my muffins in the refrigerator. If you use oil or butter, you may not need to refrigerate your muffins as quickly as I did.
This was a solid blueberry muffin recipe. While it’s nothing to get excited about, it’s a good one to keep in your repertoire in case you have leftover blueberries and/or sour cream to use up. I think that these would be even better with some coarse sugar on top or even some streusel. They seemed a bit… plain.
Regardless, my family and I happily ate these throughout the week and were happy to get rid of the sour cream!
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Blueberry sour cream muffins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 large eggs room temperature
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ teaspoon salt
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 and ½ cups fresh blueberries rinsed and dried (can use frozen, but do not thaw)
- Preheat your oven to 375°F. Generously grease or line a standard muffin pan and set aside (I used a silicone muffin pan and did not line or grease it).
- In a medium sized bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the eggs, sugars, and salt together on medium speed until light and fluffy, about 3 minutes.
- Turn the mixer to low and add in the sour cream, applesauce, and vanilla extract. Mix well.
- Slowly add in the dry ingredients, about a third of it at a time, until a few dry streaks remain. Turn the mixer off and fold in the blueberries by hand using a rubber spatula. Do not over mix.
- Distribute the batter evenly into your prepared muffin pan, filling each well at least ¾ full.
- Bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean (minus the blueberry juices).
- Allow the muffins to cool before serving.