SOUR CREAM BLUEBERRY STREUSEL MUFFINS
SOUR CREAM BLUEBERRY STREUSEL MUFFINS
{makes 12 muffins}
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg, room temperature
1/3 cup milk
1 teaspoon vanilla
1/3 cup sour cream
1 cup fresh blueberries
-for the topping-
1/2 cup white sugar
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
1/4 cup unsalted butter, cubed and soft
Preheat oven to 400 degrees. Grease muffins cups with Baker's Joy or line with baking papers.
To make the streusel topping, mix together all the ingredients, mashing/incorporating with a dinner fork or pastry cutter, and set aside.
For muffins, whisk together the flour, sugar, salt, and baking powder in a large mixing bowl. Make a well in the middle of the dry ingredients, and stir in oil, milk, and egg. Add vanilla and sour cream. Stir with a wood spoon. Fold in blueberries. Using an ice cream scoop, fill muffin cups just below the top, and sprinkle - I mean, heap on - the crumb topping mixture! Use all of the crumb topping! Trust me!
Bake for 20 minutes, then check them in 1-minute intervals until they're done. Don't overbake them. Cool completely in pan or your tops will separate from your bottoms. And nobody needs to be topless - or bottomless, for that matter. Gently run a knife around the edges and carefully lift out of the tin. Replace any crumbly streusel topping that falls off. Or eat it. I prefer the latter. Serve with butter, naturally!
Granny's Sour Cream Cookies
Soft, tangy and lightly sweet, Granny's Sour Cream Cookies go from freezer to the dessert plate perfectly! We love these little delights with icing or plain, either one! A delightful memory of granny in cookie form! Make these with frosting or not with sprinkles or not. It's totally up to you.
Five Make-Ahead Holiday Party Snacks • Tasty
Spend the party with your guests rather than in the kitchen with these five make-ahead party snacks!
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Shop the NEW Tasty Merch:
Subscribe to Tasty:
About Tasty:
The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.
Connect with Tasty:
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Sour Cream Cookies
These are about as simple and old fashioned as they come. Soft and tender, and not overly sweet, these moist cake-like cookies feature a hint of lemon and are velvety soft.
1 1/2 cups sugar
1 cup shortening
2 eggs
1/2 cup buttermilk or sour milk
4 cups flour
1/2 cup sour cream
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp lemon extract
1 1/2 tsp vanilla
Use an electric hand or stand mixer for this recipe.
In a large bowl, cream together sugar, shortening and eggs. Beat until light a fluffy. Add the flour and milk alternately until both ingredients are well mixed in. Add sour cream, baking soda, baking powder, salt, lemon and vanilla. Mix well until everything is well combined. Place bowl with dough in refrigerator for at least a half hour.
In the meantime, preheat oven to 350 degrees.
Once the dough has been chilled it should feel firmer. Pinch a tablespoon of dough at a time and roll into a ball. Place on a parchment paper lined baking sheet. Cut a small piece of parchment paper. Using a flat-bottomed glass/tumbler, place the parchment over the ball of dough and press down with the glass to flatten ball to about a quarter-inch thick discs. Press down all the dough balls into discs.
Now you can sprinkle the top of the discs with sugar, sprinkles, or non-pareils. If you want to frost or ice the tops of the cookies after baking, leave them plain.
Bake cookies in 350 degree oven for 8 to 10 minutes. Tops of cookies will not brown, but bottom of cookies should be lightly golden.
Remove from oven and transfer cookies to cooling rack. Let cool completely before frosting or icing, if you are doing so.
Makes six dozen cookies.
Stock Your Freezer Breakfast: Healthy Sour Cream Blueberry Muffins
Let's stock your freezer with amazing real food meals! We're starting off this series with breakfasts and it's time to give up the empty calories of cereal, french toast sticks or Pop Tarts and nourish your body.
BUT--what if you're family resists? We're going to ease you in to the process with healthier sour cream blueberry muffins. They are so moist and delicious!
We're using coconut sugar here to cut the processed white stuff, sour cream for nourishing fat (cultured is best if you can get it!) and you can use white flour, a blend of whole wheat, gluten free flour or even oat flour here if you'd prefer. Whatever your family will eat.
Use frozen wild blueberries. Cultivated fresh from the store are out of season, expensive, lack the nutrition of wild ones, and have zero flavor.
Remember small changes add up so do what you can!
GET THE RECIPE:
HOW TO FREEZE BLUEBERRY MUFFINS:
-Allow muffins to cool to room temperature.
-Place on a cookie sheet in the freezer to allow muffins to freeze individually, then place in a freezer bag or air tight container for up to 2 months.
-To reheat, microwave in 30 second bursts until warm or thaw overnight on the counter.
Sour Cream Drop Donuts : Sweet Delights
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Sour cream drop donuts are small, round donuts, sometimes called donut holes, that are covered in a variety of glazes and toppings. Make sour cream drop donuts with help from a published cookbook author in this free video clip.
Expert: Dede Wilson
Bio: Dédé Wilson is the author of 14 books, including the best-selling, A Baker's Field Guide to Cupcakes.
Filmmaker: Alan Mack
Series Description: You don't have to be an expert baker to make a number of different delicious and sweet treats right in your own kitchen. Find out how you can make sweet delights, right at home, using equipment and ingredients you probably already have with help from a published cook book author in this free video series.