Wild Blueberry Sour Cream Muffins
Ingredients for the Batter
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1/2 cup unsalted butter at room temp
- 1/2 cup sour cream
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup ground roasted almonds
- 2 cups frozen Wild Blueberries
Ingredients for the frosting (optional)
- 1 8-oz package of cream cheese (regular or reduced fat)
- 1/4 cup salted butter at room temp
- 3/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Preheat oven to 350°F. Line 12 standard muffins tins.
For the muffins: Sift flour, baking powder, baking soda and salt in a small bowl. Stir in ground almonds.
In a large bowl cream eggs and sugar for about 2 minutes until creamy and lemon colored. Add butter and vanilla and mix until well blended about 1 minute. Add dry ingredients and mix on low speed until blended. Add sour cream and mix until blended. Gently fold in frozen Wild Blueberries. (Do not thaw, batter will turn blue.) Fill each muffin liner evenly.
Bake about 30-35 minutes until lightly golden and muffin springs back when lightly touched. (Frozen berries cool down batter and require a few more minutes than other recipes.) Let muffins cool in the pan about 10 minutes.
For the frosting: In a medium bowl, mix butter, cream cheese, powdered sugar and vanilla until smooth and well blended. If desired place frosting in a pastry bag and put a generous dollop on each muffin. Make a depression in the frosting and garnish with remaining 1/2 cup of frozen Wild Blueberries.
Makes 12 muffins
320 calories, 34g carbohydrate, 5g protein, 19g fat, 80mg cholesterol, 0g trans fat, 230mg sodium, 2g fiber
Wild Blue is Good for You!