The best way to use fresh summer produce, IMO.
Blueberry Sour Cream Muffins
Credit: Iain Bagwell Styling: Heather Chadduck Hillegas

Do you ever wake up, and the first thing you think about is muffins? No? That’s just me? Well, okay fine. Even if your level of muffin adoration has not quite reached where I’m personally at, there’s a very important and delicious recipe that I’d like to bring to your attention. These blueberry-sour cream muffins are no joke. If you plan on making a warm, sweet breakfast treat anytime soon, you’re going to want to listen up, because these muffins have the potential to take your next brunch spread from average to award-winning. The best part? You can play around with the ingredients and mix-ins, making sure that each batch is exactly what you’re in the mood for. Ready to embark on this journey towards muffin nirvana? Here’s how it’s done.

The recipe itself is extremely simple. There’s a crumbly oat streusel that sits atop an uncomplicated muffin batter. The batter is comprised of a wet mixture (sour cream, eggs, melted butter, oil, sugar, and vanilla) and a dry mixture (flour, baking powder, baking soda, salt, and cinnamon). To tie it all together, a heavy handful of fresh blueberries is folded into the batter for a burst of color and sweetness. Make this recipe as is, and you’re on your merry way to a beautiful batch of muffins. Did we mention that each muffin is only 248 calories? Talk about the perfect start to the day, amiright?

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If boundaries are something that you like to push, then you’re in luck, because this recipe also serves a great starting point if you want to put your own, personal spin on it. For starters, you can play around with the fruit component–if blueberries aren’t speaking to you, go ahead and swap in raspberries, strawberries, blackberries, peaches, or apples. Additionally, that oat streusel is practically asking for your personal interpretation. Go ahead and toss a handful of chopped nuts in there if you feel so inclined, give it a couple spoonfuls of dried fruit or candied ginger, or even a generous scoop of your favorite nut butter If cinnamon isn’t enough for your spice desires, a little ground cardamom, nutmeg, or allspice could never hurt.

The recipe calls for white-whole wheat flour, but this is also another riff-able opportunity. If you want to go ultra-whole grain, go ahead and swap in whole wheat flour (pastry flour, if you have!). If you’re working with a basic pantry, don’t worry–all-purpose can do the trick, too. The recipe calls for sour cream (as you may have noticed from the name of the recipe…), but you could swap in Greek yogurt, as well, if that’s what’s in your fridge.

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If you’re up for it, you could also incorporate a nut butter component into the batter for a grown-up twist on PB&J. In order to do this, scale back on sour cream by ¼ cup (so you'll add ¾cup total...math!), and instead of adding ¼ cup of canola oil, simply add 2 tablespoons. To make up for this loss of moisture in your wet mixture, you’ll add about ⅓ cup of your nut butter of choice. If you’re feeling #bougie and #trendy, you could even work in tahini or sunflower seed butter. Feel like the batter could use a cup or so of chocolate chips or chopped nuts? AGREED! What’s stopping you? The world is your oyster and these muffins are your canvas. Now go forth, and get your bake on.

By Sara Tane and Sara Tane