One of the very first recipes I tried when I started to bake egg-free (in 2008) was these vegan blueberry muffins. I made these light and airy muffins from the Joy of Vegan Baking book. Like many other recipes in that book, this one turned out perfect, and I have been making it ever since with a couple of variations of my own. I never thought I needed or would like another blueberry muffin recipe ever.
That is until I ended up with a tub of sour cream. That story for another time. While browsing for recipes using sour cream, I came across these berry cream muffins recipe, a chocolate muffin recipe, and an easy mac 'n' cheese recipe.
I had enough sour cream to try all three recipes, and fortunately, all three recipes didn't disappoint me. The muffins and mac 'n' cheese were so good that I think I will start buying sour cream just to make these.
This blueberry sour cream recipe is a pretty straightforward one, very easy to bake. It's just a mixing and pouring type of recipe. I substituted eggs with flax eggs.
Another change I incorporated was increasing the quantity of sugar a little bit. I did right by doing so otherwise, the muffins would have been a tad less sweet.
Step-by-Step Instructions
Here is the step-by-step instructions on making delicious blueberry sour cream muffins from scracth:
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Recipe
Blueberry Cream Muffins
Ingredients
DRY INGREDIENTS:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
WET INGREDIENTS:
- ½ cup sunflower oil
- 2 count flax eggs (2 tblspn ground flaxseed + ½ cup water - for 2 eggs)
- 1 and ¼ cups granulated sugar
- 1 cup sour cream
- ½ tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
ADD-ONS:
- 1 cup blueberries
Instructions
- Preheat oven to 400F/220C. Line a muffin tin with paper muffin liners and lightly grease it with non-stick cooking spray. Toss blueberries in a tablespoon of flour and set them aside so that they won't sink to the bottom of the muffins.
- Sift together the dry ingredients in a large bowl and set them aside.
- In another medium-size bowl, beat together the oil, flax eggs, and sugar first, and then add the other ingredients and beat well.
- Stir the wet mix into the dry flour mix. Gently fold in the blueberries.
- Use a ⅓rd cup measurement and fill the muffin tin cavities with the batter until it's ¾ths full. Bake at 400F for 5-7 minutes, then reduce the temperature to 350F/180C and bake for another 15-17 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Remove the pan from the oven and set it on a wire rack to cool. After about 10 minutes, remove the muffins from the pan and leave them on the wire rack to cool completely before storing.
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