Sour Cream Blueberry Muffins – elbows up

There’s something undeniably comforting about a warm, homemade muffin, and when it comes to flavor and texture, nothing beats Sour Cream Blueberry Muffins. The tangy richness of sour cream creates an ultra-moist crumb, while wild blueberries add bursts of sweetness in every bite.  While fresh blueberries are always a treat, using frozen wild blueberries from Clark’s Wild Blueberry Farms in Pennfield, New Brunswick, is a fantastic way to enjoy their deep, concentrated flavor all year long. Plus, in light of recent trade challenges like the Trump tariffs, choosing local ingredients is more important than ever.

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Why Sour Cream Blueberry Muffins Are a Must-Bake

Sour cream adds a luxurious texture to baked goods, making these muffins extra tender and moist. It also brings a subtle tang that balances the sweetness of the blueberries. The result? A perfectly soft muffin with just the right amount of richness.

When you pair sour cream with wild blueberries, you get a muffin that’s not just delicious but packed with antioxidants, fiber, and natural sweetness. The small size of wild blueberries means they distribute more evenly in the batter, ensuring a burst of flavor in every bite.

The Benefit of Using Local Frozen Wild Blueberries

Clark’s Wild Blueberry Farms in Pennfield, New Brunswick, has been producing high-quality wild blueberries for years. Their frozen blueberries are a fantastic option because they are harvested at peak ripeness and immediately frozen to lock in their freshness and nutrients. Unlike some imported berries, local frozen blueberries retain their texture and taste beautifully in baked goods.

Another major benefit of using frozen wild blueberries is their convenience. They are available year-round, making it easy to whip up a batch of sour cream blueberry muffins whenever the craving strikes.

Supporting Local Farmers Amidst Trade Challenges

With tariffs impacting Canadian agricultural exports, local farms like Clark’s Wild Blueberry Farms face increasing financial strain. Trade disputes and tariffs have made it more difficult for Canadian farmers to sell their products in the United States, putting pressure on their livelihoods.

By choosing to buy local frozen wild blueberries, we help sustain New Brunswick’s agricultural community. Supporting local businesses not only boosts our economy but also ensures we continue to have access to high-quality, homegrown ingredients.

Sour Cream Blueberry Muffins Are A Delicious Way to Make a Difference

Making a batch of Sour Cream Blueberry Muffins isn’t just about baking a delicious treat—it’s about making a conscious choice to support local farmers. The next time you reach for blueberries, consider using frozen wild blueberries from Clark’s or any of our local producers. Your muffins will be better for it, and so will our community.

Thanks for reading.

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Sour Cream Blueberry Muffins

Rating: 5.0/5

( 2 voted )

Serves: 18 Prep Time: 10 Minutes Cooking Time: 23 Minutes 23 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon 
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/2 cup butter, melted and cooled slightly
• 2 large eggs, slightly beaten
• 1 teaspoon pure vanilla extract
• 1-1/2 cups fresh or frozen wild blueberries

Instructions

1. Preheat oven 425*F
2. Line a muffin tin with paper liners or with spray release. I prefer to grease the muffin tin. The muffin batter sticks to the paper liners.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt.
4. In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth.
5. Lightly stir the sour cream mixture into the dry ingredients with a spatula until most of the flour is incorporated then fold in the diced rhubarb until mixture is just incorporated; do not over mix. The batter will be thick.
6. Spoon the batter into the muffin cups, using 2 tablespoons to settle the batter into the cups. You will get between 16 -18 muffins depending on how full your liners are.
7. Bake at 425*F for 5 minutes.
8. Keep the muffins in the oven, reduce oven temperature to 375*F and continue to bake for 18 – 20 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Check at 18 minutes and judge from there.
9. Allow muffins to cool for 10 minutes.
10. Serve or when completely cooled store muffins at room temperature in an airtight container.

Notes

THE LOVE: As with all muffin recipes, be careful not to over mix the batter. As soon as the dry and wet ingredients are fully incorporated, stop stirring.