Blueberry Sour Cream Muffins

Very easy to prepare, but taste great! I offer you tender, fragrant muffins with a slight sourness from blueberries. The structure of such muffins differs from the usual butter muffins; they are denser, but they are less fatty. Instead of blueberries, you can use another juicy berry — currants, raspberries or cherries. It is not necessary to add liqueur, I just liked its aroma, it is very delicate and sweet, but instead you can add another liqueur or just lemon (orange) zest.
cook time: 40 min
Noah Merrick
Blueberry Sour Cream Muffins

Nutrition Facts (per serving)

266
Calories
6g
Fat
43g
Carbs
6g
Protein

Ingredients (16 portions)

Basic:

Sugar 1 cup
Wheat flour (you may need more or less) 220 g
Eggs 2 pc
Sour cream (I have 15% fat) 200 g
Baking powder 1 tsp
Blueberry (frozen or fresh) 100 g
Vanilla extract 1 tsp
Coffee liqueur 4 tsp

Recipe instructions

Step 1

Step 1
Required ingredients.

Step 2

Step 2
Add sugar to sour cream and beat lightly.

Step 3

Step 3
Add 2 eggs, mix.

Step 4

Step 4
Pour in vanilla liqueur and coffee liqueur (you don’t have to add coffee liqueur, I just happened to have it on hand, so I decided to add it).

Step 5

Step 5
Add baking powder to the flour, sift it and add it in parts to the sour cream mixture. Mix so that there are no lumps. The dough should turn out like thick sour cream.

Step 6

Step 6
Add frozen blueberries (no need to defrost first).

Step 7

Step 7
Mix.

Step 8

Step 8
Place the dough in the prepared molds and bake in a preheated oven at 180 C for about 20-25 minutes. Check readiness with a skewer.

Step 9

Step 9
Let the finished cupcakes cool. If desired, they can be decorated with cream or simply sprinkled with powdered sugar.

Step 10

Step 10
I decorated the cupcakes with cream and added a pinch of grated chocolate.

Step 11

Step 11
Or you don’t have to decorate it with anything, it turns out very tasty too. Bon appetit!

Additional rubrics

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