Especially one with a red polkadot liner :)
If I walked into a bakery and had a choice between a chocolate or blueberry muffin, I would definitely go for the blueberry! I know, I know. It may sound insane that I would choose blueberry over chocolate. But who could pass up a cupcake-like muffin bursting bright, juicy, blueberries?! I can't. However, I try to stay away from blueberry muffins despite my love for them. They are usually very calorie and fat laden, which is fine once and while. But why eat something unhealthy when you can make a healthier(and very tasty) version of it yourself? Once you make these blueberry muffins, you will never guess that they are healthier than normal blueberry muffins. They are fluffy, moist, bursting with blueberries, and have a super high muffin top! Which, if I do say so myself, is the best part of a muffin! In this recipe, you use low-fat sour cream to replace a good bit of the butter; there is only a 1/2 stick of butter in the whole recipe! Trust me, replacing some butter with sour cream does save a TON of calories, but does not sacrifice any flavor whatsoever. I really don't believe in making healthy recipes with unfamiliar, hard-to-find, expensive ingredients. I mean, who has protein powder in their cabinet all the time? I sure don't. Who wants to buy a whole package of expensive artificial sweeteners if you are only going to use it once or twice? Not me, especially because artificial sweeteners are worse for you than regular sugar. The ingredients for these wonderful muffins are super simple, and you probably have most of them lying around: butter, sugar, eggs, vanilla, sour cream, flour, baking powder and soda, salt, and blueberries. What makes this recipe even better is that if you don't have blueberries, you can put whatever you want in them! Cranberries, raspberries, apples, nuts, a dusting of cinnamon-sugar, chocolate chips, or maybe even stuffed with peanut butter ;) This recipe is a perfect, skinnier, blank canvas for your favorite muffin flavors! So go ahead, indulge in a blueberry muffin and feel better about eating it too!
1/4 cup(half stick) unsalted butter, softened to room temperature
1 cup granulated sugar(plus some extra for sprinkling on top of the muffins)
2 eggs, room temperature
1 cup reduced-fat sour cream( I used Daisy Light)
2 tbsp water
1 tsp vanilla
1 3/4 cup plus 1 tbsp all-purpose flour
2 1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 cup fresh blueberries
Preheat oven to 400 degrees. Line a muffin tin with cupcake liners and spray them with non-stick cooking spray. Spraying the cupcake liners is necessary. Your muffins will stick to the liners and tear if you do not spray them.
Cream butter and sugar on medium-high speed for about 3 minutes until light and fluffy. Beat in the eggs until completely combined, scraping down the sides of the bowl as needed. Beat in the sour cream, vanilla, and water.
In a small bowl, toss the blueberries and flour together until the blueberries are coated. This prevents the blueberries from sinking to the bottom of the muffin when the muffins are baking.
In a large bowl, gently whisk the flour, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry. Gently stir the mixture together until just combined. Gently fold in the blueberries. The batter will be slightly lumpy, and that's OK!
Spoon the batter into the muffin cups until they are almost full. Sprinkle some of the extra sugar on top of the batter.
Bake the muffins for 15 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove the muffins from the pan and let them cool completely on a wire rack.
Recipe Adapted From: Cooking Light's Sour Cream Coffeecake Muffins
*Please do not take this recipe or photos from my blog and use them as your own. If you do wish to post my recipe on your blog, please ask for permission by emailing me. Thank you.