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Sour Cream Blueberry Muffins
The best vegan blueberry muffins you'll ever eat!
My family has declared these vegan sour cream blueberry muffins the best I've ever made - and maybe the best muffins ever! - Sarah Kingsbury
These muffins are fancy enough for company, great for Sunday brunch, with soups or salads, or as a tasty snack. They keep well if you can manage to hide a few.
The trick to blueberry muffins is to use less blueberries than most recipes call for. Too many berries will make your muffins gluey & crumbly.
Makes 12 large egg-and-dairy-free muffins
Ingredients:
- 3/4 cup vegan sour cream
- 1/2 cup water
- 2 Tbsp lemon juice
- 1/3 cup unbleached cane sugar
- 2 Tbsp soft vegan vegetable spread, or vegetable oil
- 1 1/3 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh or unthawed frozen blueberries
Directions:
- Preheat the oven to 400 degrees & oil the muffin pan
- Mix the sour cream, lemon juice and water in a large mixing bowl
- Beat in the sugar and vegetable spread or oil
- Mix together the dry ingredients
- Mix the dry ingredients into the wet quickly, stirring just until mixed - it's okay if there are lumps or flour not mixed in
- Gently fold in the blueberries
- Fill muffin cups 2/3 full
- Bake for 20 - 25 min, middle of the oven, until lightly browned & firm to the touch
- Remove the pan from the over, and cool on a rack for 5 minutes Better if cooled for a few more minutes
- Run a knife around the edges of the muffins & turn them out on the rack
- Allow to cool for a few more minutes, if you can, before devouring
