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Recipe For Sour Cream Blueberries Muffins. Cut the cup cold butter into small cubes. Pour into the well in the flour mixture and stir until batter is just combined without overmixing.
Fill greased muffin cups three fourths full. Beat 2 cups flour sugar baking powder salt nutmeg sour cream milk 1 2 cup melted butter and eggs until thoroughly mixed. Fill greased muffin cups three fourths full.
Combine flour sugar baking powder and salt in a large bowl using a whisk.
Fresh blueberries are best but if you have to use frozen blueberries be sure to drain them well and toss in a little flour before adding to the batter. Combine flour sugar baking powder and salt in a large bowl using a whisk. Fresh blueberries are best but if you have to use frozen blueberries be sure to drain them well and toss in a little flour before adding to the batter. Sour cream adds richness and gives the muffins a very tender texture.
