Sour Cream Blueberry Muffins

The best vegan blueberry muffins you'll ever eat!

My family has declared these vegan sour cream blueberry muffins the best I've ever made - and maybe the best muffins ever! - Sarah Kingsbury

These muffins are fancy enough for company, great for Sunday brunch, with soups or salads, or as a tasty snack. They keep well if you can manage to hide a few.

Cooking Tips:

The trick to blueberry muffins is to use less blueberries than most recipes call for. Too many berries will make your muffins gluey & crumbly.

I used frozen blueberries, you could also use dried blueberries. Fresh blueberries taste divine, but I'd rather eat them raw by the handful than put them in muffins!

For a healthier muffin with no saturated or trans fat and less sodium, substitute 1 cup soy or almond milk for the sour cream, and mix with the lemon juice to sour it.

You could also substitute 1/2 whole wheat flour or use a combination of white and whole spelt flours. You'll get a denser muffin.

Makes 12 large egg-and-dairy-free muffins

Nutrition Data Per Serving, 69 g: 187 calories, 74 calories from fat, 25g carbohydrate, 8g fat, 2 g saturated fat, 1 g trans fat, 177 mg sodium, 1g dietary fiber, 7 g sugars, 3 g protein, 6% DV iron, very low in Cholesterol, contains trans fat. Estimated glycemic load: 16.

Printable Recipe: Click the print button in your browser to print the recipe

Ingredients:

• 1 cup vegan sour cream
• 1/2 cup water
• 2 Tbsp lemon juice
• 1/3 cup unbleached cane sugar
• 1/4 cup vegetable oil
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda

• 1/2 tsp salt
• 1 1/4 cup fresh or not-thawed frozen blueberries

Directions:

• 1. Preheat the oven to 400 degrees & oil the muffin pan
• 2. Mix the sour cream, lemon juice and water in a large mixing bowl
• 3. Beat in the sugar and vegetable spread or oil
• 4. OR whiz all the wet ingredients + sugar in a blender

• 4. Mix together the dry ingredients
• 5. Mix the wet ingredients into the dry quickly, stirring just until mixed - it's okay if there are lumps or flour not mixed in
• 6. Gently fold in the blueberries
• 7. Fill muffin cups 2/3 full, dividing evenly between the cups
• 8. Bake for 20 - 25 min, middle of the oven, until lightly browned & firm to the touch
• 9. Remove the pan from the over, and cool on a rack for 5 - 10 minutes
• 10. Run a knife around the edges of the muffins & turn them out on the rack
• 11. Allow to cool for a few more minutes, if you can, before devouring

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