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Sour Cream Blueberry Muffins Recipe
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1 1⁄8 Cup (18 tbs) (1/2 Cup Plus 2 Tablespoons)|
|Unsalted butter||4 Tablespoon, melted and cooled|
|Baking powder||2 Teaspoon|
|Grated orange peel||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Blueberries||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2834 Calories from Fat 896
% Daily Value*
Total Fat 102 g156.9%
Saturated Fat 59.3 g296.4%
Trans Fat 0 g
Cholesterol 460.1 mg
Sodium 3678.9 mg153.3%
Total Carbohydrates 452 g150.5%
Dietary Fiber 12.2 g48.7%
Sugars 249.1 g
Protein 39 g77.3%
Vitamin A 63.5% Vitamin C 38.9%
Calcium 111.3% Iron 81.9%
*Based on a 2000 Calorie diet
In another bowl combine the sour cream, egg, butter, orange peel, and vanilla.
Toss the blueberries with the reserved flour.
In a small bowl combine the remaining sugar and cinnamon.
Stir the sour cream mixture into the flour until the batter is just combined, and fold in the blueberries.
Spoon the batter into a buttered 12 cup muffin tin, filling 2/3 full.
Sprinkle the tops with the cinnamon sugar and bake in a 400° F oven for 15 to 20 minutes or until the tops are golden brown and a wooden toothpick inserted in the centers comes out clean.