These Blueberry Sourcream Muffins are tasty! A little fresh lemon juice and zest mixed with sourcream adds a fresh tang. But, I learned a couple of lessons with this batch.
When cooking with blueberries, here are a few things to keep in mind:
- Coating the berries with flour help suspend the berries in the batter.
- Don’t just add a few extra berries. The fruit needs to be exact or it puts the whole moisture balance off and you end up with soggy bottoms.
- Since these cute paper cups don’t use a muffin tin, they need just a little longer to cook up the bottom.
Overall it was a great idea and they look lovely but we only ate the tops and tossed the rest.
Good thing I have lots of berries to experiment with!