Crème Fraîche or Sour Cream Blueberry Muffins
This recipe should give you 10 tall or 12 slightly smaller muffins. The batter is very thick, so you can pile it in the muffin cups. For extra flavor, I used salted butter to grease the muffin tin and salted butter in the batter. If using unsalted butter, use about ½ teaspoon of salt total.
Servings 10 muffins
Cost 5
Ingredients
Streusel Topping
- 2 tablespoons salted butter
- ¼ cup flour
- 3 tablespoons sugar
- 1 pinch cinnamon and powdered vanilla bean (optional)
Blueberry Muffin Batter
- 2 cups all-purpose flour (250 grams)
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt or ½ teaspoon if using unsalted butter
- 8 tablespoons salted butter plus more for greasing pan (114 grams)
- ⅔ cup sugar (130 grams)
- 2 large eggs, room temperature
- 1 ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
- 1 cup sour cream or crème fraîche (210 grams)**
- 2 cups frozen blueberries
Instructions
- Preheat oven to 425F. Line 10 to12 muffin cups with paper liners or just grease generously, coating the top edges so the crowns won't stick.
Streusel Topping
- Melt the butter gently in a saucepan or in the microwave. Mix together the flour, sugar and cinnamon (and a little vanilla powder if you have some), then combine with the butter and stir until crumbly. Set the mixture in the refrigerator while you prepare the muffin batter. Note: If using unsalted butter, add a pinch of salt.
Blueberry Muffins
- In a bowl, whisk together the flour, baking powder, baking soda and salt.
- In a mixing bowl, using an electric mixer, beat together the softened butter and sugar until creamy. Beat in the eggs, one by one, then add the extract and lemon zest. Stir in the sour cream or crème fraîche.
- Fold in the flour mixture until it is evenly blended.
- Fold in the blueberries and stir until fully blended.
- Fill the muffin cups. Batter should be thick and reach the top, try to pile it toward the center. It should definitely be thick enough to pile and not at all soupy. Sprinkle streusel topping over.
- Bake the muffins at 425 degree for the first 5 minutes, then reduce the heat to 375 and bake for about 15 minutes or until golden brown on the outside and full baked inside.
Notes
Crème fraîche is thicker and richer than sour cream and the usual tubs seem to be about 7.5 oz or 210 grams. For sour cream, you can use anywhere from 210 to 230 grams.