Blueberries are usually on my weekly grocery list depending on the store sales and if they look relatively fresh in the container. We add them to yogurt, steel cut oats, protein fruit smoothies…and always, to an ice cold pitcher of fruit water (I freeze blueberries in small baggies for the simple purpose of adding them to fruit water.)
This last week I caught a fabulous sale and bought 2 huge cartons. So, when that happens, I need to get my muffin on. (my hubs loves this last sentence…hahaha!)
The recipe below is for muffins, but you can easily turn this batter out into loaf pans.
You can use either fresh or frozen blueberries, which is convenient. If you use fresh, lightly coat the berry with flour as I’ve noted in the recipe. If you use frozen, just drain them and add most to the batter then top with a few more berries on each muffin (if you coat frozen berries with flour it won’t be pretty – so don’t do that).
Also, carefully remove either the muffin or the loaf from the hot pan as soon as possible and cool, loosely covered with a tea-towel on a bakers rack. That will stop the muffin from cooking and will retain more moisture. When fully cooled, place in a large zip lock bag to ensure freshness.
Blueberry Sour Cream Muffins with Coconut Crumb Topping
For the Coconut Crumb Topping
- 1/2 cup butter (one stick) softened
- 1 cup sweetened shaved coconut
- 1/2 cup flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- Mix to combine and set aside
For the batter
- ½ cup butter (1 stick) room temperature
- 1 ½ cup sugar
- 4 large eggs
- 4 teaspoons vanilla
- 1 cup plus 2 tablespoons sour cream
- 3 cups blueberries
- 4 ½ cups all-purpose flour plus 2 tablespoons
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Preheat the oven to 375°F. Line a muffin tin with paper or spray unlined tin with non-stick spray
- In a medium bowl, whisk together the 4 ½ cups flour, baking powder, baking soda, and salt, then set aside.
- In a large bowl beat the butter and sugar until light & fluffy.
- Then add the eggs one at a time, beating well after each addition.
- Add the vanilla and sour cream, mix until incorporated.
- Add the dry ingredients and stir until batter is just barely incorporated.
- In a separate bowl toss the 2 tablespoons flour with the fresh berries. This will help the berries stay afloat in the muffin and not sink to the bottom when baking. (If using frozen, skip this step.)
- Fold in the berries by hand. If using frozen berries, save a few to place on the top of each muffin.
- Scoop the batter into the muffin tins, filling 2/3 full.
- Top with the coconut crumb topping and bake 20 minutes or until a knife comes out clean.
- Take them out and remove from the pan as soon as you can, place on a baking cooling rack.