Blueberry Sour Cream Muffins
Angie Halten
Sour cream adds a wonderful richness to these muffins
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
- 3/4 cup butter or margarine room temperature
- 3/4 cup sugar
- 2 eggs room temperature
- 3/4 tsp vanilla
- 1/2 cup GF sour cream
- 1/8 cup milk or milk alternative
- 1 1/4 cups GF flour blend with xanthan gum
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 half-pint fresh blueberries
Using a mixer, cream the butter and sugar until light and fluffy, about 5 minutes, then add eggs in one at a time. Add them remaining wet ingredients.
In a separate bowl, sift together the dry ingredients, then slowly add to wet ingredients and beat until just mixed. Fold in the blueberries.
Spoon the batter into the prepared muffin pans (an ice cream scoop works great), filling each cup just below the top, and bake for at 375°F for 25 to 30 minutes, or until internal temperature of loaf reaches 205°F, using an instant read thermometer.
