Blueberry Sour Cream Mini Muffins
Blueberry Sour Cream Mini Muffins might be a good recipe to expand your hor d'oeuvre recipe box. This lacto ovo vegetarian recipe serves 24 and costs 21 cents per serving. One serving contains 130 calories, 2g of protein, and 6g of fat. Head to the store and pick up baking powder, flour, salt, and a few other things to make it today. 202 people were glad they tried this recipe. It is brought to you by Bake or Break. From preparation to the plate, this recipe takes roughly 32 minutes. With a spoonacular score of 10%, this dish is not so excellent. If you like this recipe, take a look at these similar recipes: Sour Cream Blueberry Muffins, Blueberry Sour Cream Muffins, and Sour Cream Blueberry Muffins.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 12 minutes
Ingredients:
1/2 teaspoon baking powder
1 teaspoon baking soda
6 ounces (1 cup) blueberries
2 large eggs
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon lemon zest
1/2 cup packed light brown sugar
1/2 teaspoon salt
3/4 cup sour cream
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
Equipment:
muffin liners
oven
whisk
Cooking instruction summary:
Preheat oven to 400F. Line 24 mini muffin cups with paper liners or generously grease muffin cups.Whisk together the flour, baking soda, baking powder, salt, and lemon peel. Set aside.Mix the butter, sugar, and brown sugar until combined. Mix in the eggs and vanilla.Add about 1/3 of the flour mixture, mixing until almost combined. Stir in half of the sour cream. Mix in half of the remaining flour mixture. Stir in the remaining sour cream. Mix in the remaining flour mixture, mixing just until combined. Gently stir in the blueberries.Fill each muffin cup with about 1 tablespoon batter.Bake 10-12 minutes, or until the edges are lightly browned and the centers are set.
Step by step:
1. Preheat oven to 400F. Line 24 mini muffin cups with paper liners or generously grease muffin cups.
2. Whisk together the flour, baking soda, baking powder, salt, and lemon peel. Set aside.
3. Mix the butter, sugar, and brown sugar until combined.
4. Mix in the eggs and vanilla.
5. Add about 1/3 of the flour mixture, mixing until almost combined. Stir in half of the sour cream.
6. Mix in half of the remaining flour mixture. Stir in the remaining sour cream.
7. Mix in the remaining flour mixture, mixing just until combined. Gently stir in the blueberries.Fill each muffin cup with about 1 tablespoon batter.
8. Bake 10-12 minutes, or until the edges are lightly browned and the centers are set.
Nutrition Information:
covered percent of daily need
