Blueberry Cream Muffins

Want to bake light and tender blueberry muffins? The combination of sour cream and apple cider vinegar is the secret to getting these airy blueberry muffins. Try it, and you won't be disappointed.

Prep Time15

Cook Time25

Cooling Time10

Total Time50

Method: Baking

Course: Muffins

Servings: 12 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.

Notes

One can use any other berry, fruit, or other add-ons instead of blueberries. If using frozen blueberries, do not thaw. Instead, use it directly from the freezer. If you thaw, the color will bleed, and the muffins' color won't look appetizing.

Taste & Texture

After eating the muffins, my mom's immediate reaction was, "it's so light, has a perfect texture, and the right amount of sweetness". The kids loved it too.

Nutrition