Imagine biting into a muffin that’s incredibly soft, wonderfully fluffy, and bursts with the vibrant flavors of fresh lemon and sweet-tart blueberries. These aren’t just any muffins; these are the ultimate Lemon Blueberry Sour Cream Muffins – the kind you’d find in a high-end bakery, but made right in your own kitchen! Crafted through extensive testing to achieve peak perfection, this recipe guarantees an exceptionally moist crumb that stays fresh and delicious for days. Get ready to elevate your baking game and impress everyone with these irresistible, bakery-quality muffins.
Why This Lemon Blueberry Sour Cream Muffin Recipe is Your New Favorite
This isn’t just another muffin recipe; it’s a meticulously developed guide to achieving muffin mastery. Here’s why these Lemon Blueberry Sour Cream Muffins stand out from the rest:
- Unrivaled Softness and Fluffiness: The star ingredient, sour cream, is the secret weapon here. Its high fat content and acidic nature work wonders, reacting with the baking soda to create an incredibly tender, melt-in-your-mouth crumb and a delightful bakery-style texture that’s truly unmatched. Say goodbye to dry, crumbly muffins! This crucial ingredient ensures your muffins remain moist and palatable for an extended period, making them ideal for enjoyment over several days.
- Effortlessly Easy to Make: Don’t let the professional results intimidate you. This is an easy-to-make recipe, designed for both beginners and seasoned bakers. With straightforward steps and readily available ingredients, you’ll be whipping up these gourmet muffins in no time, making it a perfect weekend baking project or a quick weekday treat. The clear instructions minimize complexity, ensuring success every time.
- The Ultimate Freezer-Friendly Treat: Baking a big batch? These muffins are an excellent freezer-filler. They thaw beautifully, making them ideal for meal prepping or as a convenient, kid-friendly snack or quick breakfast on busy mornings. Just grab one or two from the freezer, warm them up in minutes, and enjoy that fresh-baked taste whenever you desire. They maintain their quality and flavor remarkably well after freezing.
- Authentic Bakery-Style Appeal: From their beautifully domed tops to their moist, flavorful interior, these muffins boast that desirable bakery-muffin look, taste, and texture. They’re not just delicious; they’re visually stunning, perfect for a special brunch, a thoughtful gift, or simply indulging your senses. Each bite promises a tender crumb and a burst of fresh fruit flavor, rivaling any professional bake shop.
Essential Ingredients for Perfect Sour Cream Blueberry Muffins
Crafting the best Lemon Blueberry Sour Cream Muffins starts with quality ingredients. Each component plays a vital role in achieving that perfect texture and unforgettable flavor. Understanding the role of each ingredient will help you achieve baking success. Here’s what you’ll need:
- All-Purpose Flour: The primary structural component of our muffins. All-purpose flour provides the necessary framework for the batter to rise and hold its shape. For best results, measure it accurately (preferably by weight). While this recipe is optimized for regular flour, you can experiment with a 1:1 gluten-free flour blend if you prefer, keeping in mind that textures might vary slightly.
- Granulated Sugar: Beyond just sweetening the muffins, sugar plays a critical role in moisture retention, contributing to a softer, more tender crumb. It also aids in the beautiful caramelization of the muffin tops, giving them a golden hue and a slight crispness.
- Baking Soda: This alkali ingredient requires an acid to activate, and it finds its perfect partners in the sour cream and lemon juice in this recipe. When activated, it produces carbon dioxide gas, which helps the muffins rise and develop a tender, open texture.
- Baking Powder: A double-acting leavening agent, meaning it reacts once when combined with wet ingredients and again when exposed to heat in the oven. It works alongside baking soda to ensure maximum lift and fluffiness, giving you those desirable domed tops characteristic of bakery-style muffins.
- Salt: A crucial flavor enhancer that balances the sweetness and brings out the vibrant notes of lemon and blueberry, preventing the muffins from tasting flat or overly sweet. Don’t skip it!
- Unsalted Melted Butter: Contributes rich, buttery flavor and essential moisture to the muffins. Using melted butter helps to create a denser, yet incredibly tender crumb compared to recipes that use softened, creamed butter, which is perfect for a truly moist muffin.
- Full-Fat Sour Cream: This is arguably the hero ingredient and the secret to these muffins’ incredible texture! Sour cream provides unparalleled moisture, richness, and tenderness due to its high fat content. Its acidity helps activate the baking soda and keeps the muffins moist for days, preventing them from drying out. For the absolute best results, opt for full-fat sour cream. If unavailable, full-fat plain Greek yogurt or buttermilk can be suitable substitutes, though they may slightly alter the final texture and tang.
- Vanilla Extract: Adds a warm, fragrant, and aromatic depth that beautifully complements the bright lemon and sweet blueberries. A good quality vanilla extract elevates the overall flavor profile, making these muffins taste truly decadent and complex.
- Large Egg: Acts as a crucial binder, providing structure and stability to the muffin batter. It also contributes significantly to the overall moisture, richness, and golden color of the muffins. For optimal emulsification and a smoother batter, ensure your egg is at room temperature before adding it. (See pro tips on how to quickly bring ingredients to room temperature if needed).
- Fresh Lemon Zest and Juice: The combination of zest and juice is vital for achieving that bright, zesty lemon flavor. Lemon zest provides essential lemon oil, delivering intense citrus aroma and a concentrated flavor without adding too much acidity or liquid. The juice adds a delightful tanginess and helps activate the leavening agents, making the blueberries truly pop.
- Fresh Blueberries: The star fruit of these muffins! Choose plump, firm, and fresh berries for the best flavor and texture. Their juicy burst adds a delightful counterpoint to the rich muffin base. While fresh is ideal, properly handled frozen blueberries can also work beautifully (refer to the FAQ section for tips on using frozen berries).
Unlocking the Secret to Exceptionally Moist Muffins
Achieving that perfectly moist, tender muffin crumb isn’t magic; it’s a careful balance of ingredients and technique, rooted firmly in food science! By mastering these three key principles, you can ensure your Lemon Blueberry Sour Cream Muffins are never dry, but always incredibly succulent and tender:
- Precise Ingredient Measurement, Especially Flour: This is arguably the most critical step, particularly when it comes to measuring flour. Flour can compact significantly in its bag or container, meaning that scooping it directly with a measuring cup can inadvertently add an extra tablespoon or two more than intended. This seemingly small excess flour will absorb too much liquid from your batter, inevitably resulting in a dense, dry, and crumbly muffin. For truly consistent and moist results every single time, we highly recommend using a digital kitchen scale to weigh your flour. Weighing ensures pinpoint accuracy and prevents accidental over-flouring, making all the difference between a sublime, moist muffin and a disappointing, dry one. If you must use measuring cups, gently spoon the flour into the cup and then level it off with a straight edge, rather than scooping directly from the bag.
- Mindful Mixing – Just Enough, Never More: Overmixing is the arch-nemesis of a tender muffin. As soon as wet ingredients are introduced to flour, gluten (a protein network) begins to develop. The more you mix the batter, the stronger and more elastic this gluten network becomes, leading to a tough, rubbery, and chewy texture – a desirable characteristic for bread, but absolutely undesirable for fluffy, melt-in-your-mouth muffins. Your goal is to mix the batter *just* until the dry and wet ingredients are combined, with a few small streaks of flour still visible. Resist the powerful urge to achieve a perfectly smooth, uniform batter. Gentle folds are key.
- The Art of Not Overbaking: Baking time is crucial, and vigilance is required. Muffins continue to cook and dry out even after they’re removed from the oven due to residual heat. Overbaking is a common culprit for dry muffins because moisture is rapidly lost as steam beyond their optimal doneness point. The ideal internal temperature for perfectly cooked, moist muffins is around 190°F (88°C). If they exceed 212°F (100°C), moisture will evaporate at an alarming rate, leaving you with a dry, crumbly product. A reliable instant-read thermometer is your best friend here for checking doneness, but visual cues like golden-brown tops and a springy texture when gently pressed are also good indicators. Always err on the side of slightly underbaked rather than overbaked if you’re unsure.
Step-by-Step Guide: How To Make Lemon Blueberry Sour Cream Muffins
Follow these simple, easy-to-understand steps to create a batch of incredibly delicious and fluffy Lemon Blueberry Sour Cream Muffins that will have everyone asking for more. Precision and gentle handling are your keys to success.
- Prepare Your Oven and Muffin Tin: Begin by preheating your oven to 375°F (190°C). A properly preheated oven is crucial for the muffins to rise quickly and evenly, creating those desired domed tops. While the oven heats, prepare a standard 12-cup muffin tin. You can either grease each cup thoroughly with butter or non-stick spray, or line them with paper muffin cases. This step is essential to prevent sticking and ensure easy removal of your beautiful muffins once they’re baked. Set the prepared tin aside on your counter.
- Combine Dry Ingredients: In a large mixing bowl, combine the accurately measured all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Use a whisk to thoroughly mix these dry ingredients together for about 30 seconds. Whisking ensures that the leavening agents (baking soda and powder) and salt are evenly distributed throughout the flour. This is critical for uniform rising, consistent texture, and balanced flavor in every single muffin.
- Mix Wet Ingredients and Gently Combine with Dry: In a separate, medium-sized bowl, stir together the melted unsalted butter, full-fat sour cream (at room temperature if possible), vanilla extract, room temperature large egg, fresh lemon zest, and fresh lemon juice. Mix these liquid ingredients until they are well combined and smooth. Pour this entire wet ingredient mixture into the bowl with the dry ingredients. Using a rubber spatula, gently stir the mixture until the ingredients are *just* incorporated. It’s vital to be careful not to overmix; a few small streaks of flour are perfectly acceptable and even preferred at this stage. Overmixing develops gluten, which will lead to tough, chewy muffins. Finally, gently fold in the fresh or frozen blueberries until they are evenly distributed throughout the batter.
- Fill Muffin Cups and Bake: Evenly spoon the prepared muffin batter into the greased or lined muffin cups. For tall, beautifully domed bakery-style tops, fill the cups quite full – aim for about two-thirds to three-quarters full. Resist the urge to press the batter down. Place the filled muffin tin into your preheated oven and bake for 18-22 minutes. The muffins are perfectly baked when their tops are golden brown and spring back lightly when gently pressed with a fingertip. For ultimate precision, an internal temperature of 190°F (88°C) measured with an instant-read thermometer indicates ideal doneness. Once baked, remove the muffins from the oven and allow them to cool in the muffin tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from getting soggy on the bottom and allows them to set properly.
Storing Your Delicious Lemon Blueberry Sour Cream Muffins
One of the best things about these moist muffins is how well they keep! To ensure your Lemon Blueberry Sour Cream Muffins stay as fresh and delicious as possible, proper storage is absolutely key:
- Countertop Storage: Once your muffins have completely cooled to room temperature (this is crucial to prevent sogginess), transfer them to an airtight container or a large resealable plastic bag. Stored at room temperature, away from direct sunlight, they will remain wonderfully fresh and moist for up to 3 days. To maintain optimal freshness, you can place a piece of paper towel at the bottom and top of the container to absorb any excess moisture. (Though, honestly, they’re so incredibly good, it’s rare for them to last that long in most households!)
- Freezing for Longer Enjoyment: These muffins are perfectly suited for freezing, making them a fantastic make-ahead option for busy weeks or unexpected guests. Once cooled completely, place the muffins in a single layer on a baking sheet and freeze for about an hour until they are solid. This step prevents them from sticking together. Then, transfer the frozen muffins to a heavy-duty freezer-safe bag or container, making sure to remove as much air as possible to prevent freezer burn. They can be stored in the freezer for up to 2-3 months without significant loss of quality. When you’re ready to enjoy, simply allow them to thaw at room temperature for an hour or two, or warm them briefly in the microwave (30-60 seconds per muffin) or a preheated oven (300°F/150°C for 5-10 minutes) for that comforting, fresh-baked experience.
Creative Variations to Elevate Your Muffin Game
While these Lemon Blueberry Sour Cream Muffins are absolutely perfect as they are, don’t hesitate to get creative with these delicious variations to suit your taste or occasion. Customizing your bake is part of the fun!
- Decadent Crumble or Streusel Topping: For an added layer of texture and sweetness, prepare a classic crumble or streusel topping. A simple, delicious streusel can be made by combining 1/4 cup cold butter (cubed), 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and a pinch of ground cinnamon. Cut the cold butter into the dry ingredients using your fingertips or a pastry blender until coarse crumbs form, then sprinkle generously over the muffin batter just before baking. This adds a lovely crunch and extra flavor.
- Bright Lemon Glaze: Enhance the vibrant citrus kick with a simple, glossy lemon glaze. Whisk together 1 cup of powdered sugar (confectioners’ sugar) with 2-3 tablespoons of fresh lemon juice until smooth and pourable. For extra tang, add a touch of lemon zest. Drizzle this vibrant glaze generously over the warm muffins as they come out of the oven for an extra layer of tangy sweetness and a professional, eye-catching finish.
- Cream Cheese Delight: For an even richer, more luxurious treat, prepare a simple cream cheese filling or swirl. Mix 4 oz softened cream cheese with 2 tablespoons softened unsalted butter, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth. You can pipe a dollop into the center of each muffin cup before baking for a creamy surprise, or swirl it into the batter just before it goes into the oven. Alternatively, serve it on the side as a luscious spread.
- Orange and Cinnamon Twist: Give your muffins an autumnal or festive twist by swapping out the lemon zest and juice for an equal amount of fresh orange zest and juice (about 2 tsp zest and 1/4 cup juice). Additionally, add about ½ teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for a warm, fragrant spice note that pairs beautifully with the sweet, bright orange flavor.
- Gluten-Free Option: Easily adapt this recipe for dietary needs by swapping the regular all-purpose flour for a high-quality 1:1 gluten-free all-purpose flour blend. Ensure your chosen blend contains xanthan gum (or add a quarter teaspoon per cup of flour) for optimal texture and elasticity, as gluten-free flours behave differently.
- White Chocolate Chip Indulgence: Introduce another layer of sweetness and complementary texture by gently folding in 2 tablespoons of white chocolate chips along with the blueberries. The creamy, sweet white chocolate perfectly complements the tart lemon and juicy blueberries, creating a truly indulgent experience.
- Nutty Crunch: For added texture and a delightful nutty flavor, fold in ½ cup of chopped toasted pecans or walnuts with the blueberries. The earthy, crunchy nuts offer a pleasing contrast to the soft muffin and sweet fruit.
- Mixed Berry Muffins: Don’t limit yourself to just blueberries! Feel free to substitute half or all of the blueberries with other berries like raspberries, blackberries, or diced strawberries for a delightful mixed berry muffin.
Frequently Asked Questions About Lemon Blueberry Sour Cream Muffins
While fresh blueberries are often preferred for their firm texture and vibrant appearance, frozen blueberries can absolutely work wonders in muffins, provided you choose wisely. For the best results with frozen berries, look for “wild” blueberries, which are typically smaller and thaw more quickly and evenly during baking. Larger “high bush” frozen blueberries, on the other hand, can create larger frozen chunks in the batter, leading to uneven baking and pockets of raw batter around the berries. If using frozen, do not defrost them first – add them directly from the freezer. This helps them maintain their shape and prevents their juices from bleeding into the batter, which can sometimes turn the muffins purple or make them soggy.
Coating blueberries lightly in flour is a common trick used to prevent them from sinking to the bottom of the muffin cups during baking. The idea is that the flour helps create friction and suspend the berries. However, in my experience, its effectiveness can be inconsistent depending on the batter consistency and berry size. A more reliable method I prefer is to spoon a small amount of plain muffin batter (without any blueberries mixed in) into the very bottom of each muffin cup first. Then, gently fold the blueberries into the remaining batter and top up each muffin cup with this berry-filled mixture. This technique helps suspend the blueberries more evenly throughout the muffin, preventing that frustrating “puddle” of fruit at the bottom.
Yes, you can absolutely use frozen blueberries in this recipe! And no, there is no need to defrost them first. In fact, it’s generally better to add them straight from the freezer to your batter. Defrosting frozen blueberries beforehand can cause them to release their juices, which can lead to a purple-tinted batter and potentially make your muffins soggy. Adding them frozen helps them maintain their integrity and minimizes color bleeding, resulting in distinct pockets of juicy blueberries within your muffins.
The secret to consistently moist muffins lies in three crucial baking principles, rooted in food science: 1. Measure ingredients, especially flour, with utmost accuracy (ideally by weight, not just by volume). 2. Mix the batter just until combined, avoiding any form of overmixing, which develops gluten and leads to tough muffins. 3. Do not overbake your muffins; remove them from the oven as soon as they reach the proper internal temperature, typically around 190°F (88°C). Each of these points is explored in greater detail in the “Unlocking the Secret to Exceptionally Moist Muffins” section above.
Muffins can become soggy for several reasons. A very common cause is packing them away (into an airtight container or bag) while they are still warm, which traps steam and moisture, making them damp and heavy. Using chunks of fruit that are too large or improperly handled (like defrosted frozen blueberries that release excess liquid) can also introduce too much moisture into the batter. Incorrect ingredient measurements, especially too much liquid or not enough flour, can also lead to a soggy texture. Lastly, even with a great recipe, insufficient baking time can leave muffins undercooked and wet in the center. Always ensure your muffins are fully cooled before storing them to prevent sogginess.
Yes, full-fat plain Greek yogurt can be a good substitute for sour cream in muffins. Like sour cream, it adds valuable moisture, richness, and tenderness due to its fat and acidity. When substituting, ensure it’s full-fat for the best texture and richness, as low-fat or fat-free versions may yield slightly drier results. While the flavor profile might be marginally tangier, it will still yield delicious, moist muffins. Buttermilk is another viable dairy substitute if you don’t have sour cream on hand.
Achieving those coveted tall, beautifully domed muffin tops relies on a few techniques working in harmony:
- Fill Cups Fully: Don’t be shy with your batter! Fill muffin cups about two-thirds to three-quarters full. A generous amount of batter provides more material for the muffin to expand upwards.
- Hot Oven Start (Optional but Effective): Some recipes recommend baking at a higher initial temperature (like 400-425°F/200-220°C) for the first 5 minutes before reducing it to 375°F (190°C) for the remainder of the bake. This initial blast of heat creates a sudden burst of steam and a rapid activation of leavening agents, promoting a higher rise and creating that classic domed shape. (While this recipe uses a consistent 375°F for ease, a hotter start can be an advanced tip to experiment with.)
- Room Temperature Ingredients: Ensuring your eggs and dairy (like sour cream) are at room temperature allows them to emulsify better with other ingredients, creating a smoother, more cohesive batter that rises more efficiently.
- Don’t Overmix: As discussed, overmixing creates a strong gluten network, leading to tough muffins that won’t rise as well or form those desirable domed tops. Mix just until combined.
Expert Tips for Your Best Lemon Blueberry Sour Cream Muffins
Take your muffins from great to absolutely extraordinary with these professional baking insights and clever tricks. These tips, derived from experience and food science, will help you achieve consistently perfect results:
- Achieve Tall Muffin Tops: If you desire those impressive, sky-high muffin tops seen in your favorite bakeries, ensure you fill the muffin cups quite full – aiming for about two-thirds to three-quarters capacity. A generous amount of batter gives the muffins more material to rise and expand. To prevent any overflow from sticking to the pan, make sure your muffin tin is thoroughly greased, even if you’re using paper liners.
- Avoid Overmixing at All Costs: This is the golden rule in muffin making, so it bears repeating! Mix the wet and dry ingredients together only until they are *just* combined. A few visible streaks of flour are completely normal and even desirable. Overworking the batter develops gluten, which will result in tough, chewy muffins rather than the soft, tender ones you’re aiming for. Stop mixing as soon as you see no large pockets of dry flour.
- Gently Fold in Blueberries: To ensure your blueberries are evenly distributed and don’t get crushed or sink to the bottom, add your fresh or frozen blueberries to the batter once the dry and wet ingredients are about 80% combined. At this point, there should still be some floury streaks in the batter. Gently folding them in with a spatula helps prevent bruising the delicate berries and minimizes the risk of over-mixing the batter while ensuring they’re well-incorporated.
- Measure Ingredients with Precision: For consistently perfect results, accurate ingredient measurement is paramount. While cup measures are provided for convenience, using a digital kitchen scale to weigh your ingredients, especially flour, will give you the most precise and reliable outcome every single time. Precision guarantees perfect texture, moisture, and consistent flavor.
- Room Temperature Ingredients Matter: Always ensure your egg and sour cream are at room temperature before mixing them into the batter. Room temperature ingredients emulsify better with other components, creating a smoother, more uniform batter. This leads to a more consistent texture and contributes to a lighter, more tender crumb in your final muffins.
- Don’t Peek Too Soon: Resist the temptation to open the oven door frequently during baking. Each time you open the door, cold air rushes in, causing a drop in oven temperature. This fluctuation can prevent the muffins from rising properly and developing those beautiful domed tops, potentially leading to sunken centers. Let them bake undisturbed for at least the first two-thirds of the baking time.
More Irresistible Muffin Recipes to Explore
If you loved these Lemon Blueberry Sour Cream Muffins, you’re in for a treat! Discover more delicious muffin creations perfect for any time of day, whether for breakfast, a snack, or a delightful dessert:
- Moist Blueberry Bran Muffins
- Hearty Banana Bran Muffins
- Healthy Rhubarb Muffins with Greek Yogurt
- Delectable Peach Streusel Muffins
- Warm Cinnamon Apple Muffins
- Moist Pumpkin Zucchini Muffins
- Sweet Fresh Apricot Muffins
Delightful Citrus Recipes You’ll Adore
If the bright and zesty flavors of lemon in these muffins captured your heart, then you’ll undoubtedly fall in love with these other fantastic citrus-infused recipes. Explore a world of tangy sweetness and refreshing aromas that can brighten any meal or dessert!
- Start your citrus journey with this comprehensive collection of drool-worthy orange dessert recipes.
- This Portuguese Orange Cake recipe is famously moist, incredibly fluffy, and an all-time fan favorite for its vibrant, sun-kissed flavor.
- For true lemon lovers, this luxurious Lemon Curd Cake is an absolute must-try, boasting layers of zesty goodness and creamy lemon curd.
- And don’t overlook these delicate and buttery Lemon Curd Cookies – perfect for a sophisticated tea time treat or a light dessert.
- Love the classic combination of citrus and chocolate? This rich and incredibly moist Chocolate Orange Cake is definitely for you, offering a harmonious blend of flavors.
- This Cranberry Lemon Cake has been a long-standing favorite, offering a delightful balance of tart cranberries and bright lemon, crowned with a sweet lemon icing.
- Of course, we can’t forget this elegant Orange Pound Cake, complete with a luscious orange glaze and baked beautifully in a classic bundt pan for a stunning presentation.
Lemon Blueberry Sour Cream Muffins Recipe
Lemon-Blueberry Sour Cream Muffins
Jennifer Pallian BSc, RD
10 minutes
22 minutes
32 minutes
12
muffins
Ingredients
-
2
cups
all-purpose flour -
¾
cup
granulated sugar -
1
tsp
baking soda -
1
tsp
baking powder -
¼
tsp
salt -
½
cup
melted unsalted butter -
1 ¼
cup
full-fat sour cream -
1
tsp
vanilla extract -
1
large egg -
2
tsp
lemon zest -
¼
cup
fresh lemon juice -
1
cup
fresh or frozen blueberries
Instructions
-
Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners; set aside.
-
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until thoroughly combined.
-
In a separate bowl, stir together the melted butter, sour cream, vanilla extract, egg, lemon zest, and lemon juice. Pour this wet mixture into the dry ingredients and stir gently with a spatula until just incorporated. A few streaks of flour are acceptable. Gently fold in the fresh or frozen blueberries.
-
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds to three-quarters full. Bake for 18-22 minutes, or until the muffins are golden brown and an internal temperature of 190°F (88°C) is reached. The tops should spring back when lightly pressed. Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- If you want to have tall, domed muffins, ensure you fill the muffin cups quite full. Grease the muffin tin to ensure the batter doesn’t stick if it overflows the cup.
- Don’t overmix the batter. Mix the ingredients through a few times but stop as soon as they are combined to ensure a tender crumb.
- Fold blueberries in gently once the batter is 80% combined (there should still be floury streaks in the batter when you add the blueberries). This ensures you don’t accidentally over-mix and prevents the berries from getting crushed or sinking.
- Measure your ingredients accurately for the best results, especially flour. Using a digital kitchen scale is highly recommended for precision.
- For the best texture, ensure your egg and sour cream are at room temperature before mixing.
Nutrition
Calories: 266kcal
|
Carbohydrates: 35g
|
Protein: 3g
|
Fat: 13g
|
Saturated Fat: 8g
|
Polyunsaturated Fat: 1g
|
Monounsaturated Fat: 3g
|
Trans Fat: 0.3g
|
Cholesterol: 49mg
|
Sodium: 250mg
|
Potassium: 77mg
|
Fiber: 1g
|
Sugar: 17g
|
Vitamin A: 418IU
|
Vitamin C: 4mg
|
Calcium: 53mg
|
Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.