Sour Cream Blueberry Muffins

I received the Taste of Home cookbook for Christmas and let me tell you one thing...I love this cookbook.  There are so many great recipes in the cookbook, it will take me all year to make the ones that look appetizing.

These muffins are based on the first recipe from this cookbook I tried.  The original version  of these muffins had a streusel topping and a sugar glaze over them.  I simplified them a bit by sprinkling them with just a pinch of coarse sugar on top of each one before baking.  Also, I doubled the original recipe since I had double the blueberries that the recipe called for.  I baked them as jumbo muffins, but you could also do them as standard size (2-1/2 inch) muffins.  Using the recipe below, I was able to make a dozen jumbo size muffins, so the yield for standard size muffin tins would be about two dozen.  If you make the standard size muffins, make sure you check them at 15 minutes, as they will cook a lot quicker than the jumbo size versions.


Sour Cream Blueberry Muffins

2 Tbsp butter, softened
2 cups granulated sugar
2 eggs
16 oz sour cream
4 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
2 cups blueberries
Coarse turbinado sugar, for topping

Preheat oven to 375 degrees F.  In large mixing bowl, beat butter and sugar together for two minutes.  Add eggs and sour cream.  Beat 1 minute or until fully incorporated.

In separate bowl, mix together flour, baking powder, and baking soda.  Add flour mixture to sour cream mixture and mix until just blended.  Gently fold in blueberries.

Prepare muffins tins by lining with paper cups or greasing.  Divide batter evenly between cups.  Sprinkle turbinado sugar over top of muffins.

Bake at 375 degrees F for 23-28 minutes, or until toothpick inserted into center of muffin comes out clean.  Remove from oven and let cool in pan for 5 minutes.  Remove muffins from pan and cool on wire rack until completely cool.