Sour Cream Blueberry Muffins are moist, tender, delicious muffins that my husband said were every bit as good as Panera Breads blueberry muffins. Bakery quality muffins you can make at home!

The secret to making muffins lies in the mixing. As with these muffins and all muffin recipes the dry ingredients and wet ingredients are mixed in separate bowls and combined right before baking. You’ll find this to be true with pancake recipes as well. All you need to remember when making muffins is to not over mix the batter. 

Just like making homemade cakes, only mix the batter until the flour is just incorporated. This recipe makes 24 gorgeous muffins. You’ll add the flour to the wet mixture twice, folding the flour in just enough each time to fully incorporate the flour but not over do it. The more you mix, the more gluten you produce which makes a tougher final product.

4 eggs, room temperature
1 1/4 cups white sugar
1 1/4 cups brown sugar
1 1/2 Teaspoons cinnamon
1/8 Teaspoon nutmeg
3 cups fresh blueberries (reserve 1/2 cup for the top of the muffins)
1 cup vegetable oil
1 Teaspoon vanilla
4 cups flour
1 Teaspoon Salt
1 Teasppon baking soda
2 cups sour cream

Preheat oven to 400 degrees. Grease cupcake tins or line with paper liners.
Place the eggs,both sugars,vegetable oil,vanilla and sour cream in a large bowl. Whisk to incorporate well. 
Place the flour,salt, cinnamon, nutmeg and baking soda in a medium size bowl, whisk to combine.
Add half the flour mixture to the wet mixture, fold in until no flour is visible, add the other half of the flour , fold in just until the flour is incorporated.  Fold in 2 1/2 cups of blueberries just until incorporated. Fill muffin tins 3/4 full with batter. Place 3 or 4 fresh berries on top of muffin batter. Bake at 400 degrees for 20 minutes or until a toothpick inserted comes out clean.


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