These Blueberry Lemon and Sour Cream Muffins are a variation of my Strawberry Sour Cream Muffins which are super popular and a fantastic freezer friendly bake. 2. It’s tartness (and it is tart, whoa) pairs so well with strawberries. Strawberry Jam Muffins . 2 cups gluten-free flour (use a flour blend, I love Trader Joe’s) 1 cup whole milk sour cream (or whole milk greek yogurt) 1 teaspoon baking soda. STIR muffin mix, milk, sour cream and almond extract in medium bowl just until evenly moistened. Blend the sour cream mixture into the dry ingredients just until blended and all ingredients are moistened. Stop once combined, don’t over mix. Beat in eggs and vanilla just until combined. Recipe Ingredients. 2 eggs. DIRECTIONS. 2) Whisk the dry ingredients in a separate bowl. Bake for 18 minutes or until browned and a toothpick comes out clean when inserted into the center of a muffin. These strawberry muffins are perfect. (GF) Strawberry-Rhubarb + Sour Cream Muffins. For the strawberry bread: Cream the butter and sugar in a bowl. Sprinkle about 2-1/2 teaspoons over each muffin. These low carb muffins can be made ahead for those busy mornings when you may not have time to make breakfast or as a snack any time of day! FOR THE GLAZE: Measure and add the sour cream to a bowl. These muffins are reasonably low in added sugar with only 1/2 cup of honey and the blueberries as sweeteners. The ingredients. Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened. Mix sour cream and sugar together and spread ... days in the refrigerator. It may have a few lumps, and that’s perfectly fine. They don't have quite the wow factor that the muffins with the sour cream do though. So delicious! Add the vanilla extract and enough lemon juice until it reaches a desired consistency. Do not overbeat. In another bowl, whisk together eggs and sugar until combined. Set the oven at 400 degrees. Makes 24 muffins. 1/2 tsp. Add the ricotta mixture to the flour and fold with a spatula. For topping, combine flour, brown sugar and cinnamon; mix well. Jump to Recipe Print Recipe Be sure to check out the SALES and CLEARANCE items on kitchen, home, and garden finds from my favorite home furnishing, food, and gift retailers 🙂 Bake ... and frost. Strawberry muffins make a delightful snack or an quick breakfast. Add the eggs and sour cream to the ricotta and whisk until smooth. Transfer the pan to a wire rack and let cool for about 5 minutes, then turn the muffins out onto the rack and let cool for a few minutes more. 1/2 cup maple syrup or coconut sugar The batter will be very thick. Bake the muffins for 5 minutes at 425°F (218°C). Add the 1 cup granulated sugar; beat on medium speed until light and fluffy. 3 Toss strawberries in flour. Drizzle glaze over muffins before serving. baking soda. Take note that the sour cream in these muffins makes all the difference in how moist and delicious these are. Then add the sour cream in 2 additions. baking powder. For the Muffins: 6 tablespoons unsalted butter (melted) 1/2 cup sour cream 3/4 cup whole milk 1 large egg 1 1/3 cup all-purpose flour 2 1/2 teaspoons baking powder 1/4 cup sugar 1/4 teaspoon salt 1 cup strawberries (finely chopped) 3/4 cup rhubarb (diced) For the Streusel Topping: 3 tablespoons butter (softened) 1/4 cup sugar 1/4 cup brown sugar Line 12 muffin cups with paper liners. For the strawberry glaze: 1/2 cup strawberries, finely chopped or coarsely mashed; 2 cups powdered/confectioners sugar; 1 tablespoon lemon juice; directions. 1 Tbs. Whisk in sour cream, oil and vanilla. Bake until the muffins are golden, dry and springy to the touch, 20 to 25 minutes. ( 10 oz./315 strawberry sour cream muffins ) sour cream and sugar together in a large mixing beat! Fill halfway in with a rubber spatula and almond extract in medium bowl just until evenly moistened a snack... 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