Double Blueberry Muffins with a Sweet Sour Cream Drizzle
Prep time: 
Cook time: 
Total time: 
Serves: 10
For the jam:
  • 95g (or ½ cup) fresh or frozen blueberries
  • ½ teaspoon granulated sugar
  • ½ teaspoon water
For the batter:
  • 250g (or 2 cups) all-purpose flour
  • 180g (or ¾ cup + 2 tablespoons) granulated sugar
  • ½ teaspoon of table salt
  • 1 tablespoon of baking powder
  • ¼ teaspoon ground cinnamon
  • 90ml (or ¼ cup + 2 tablespoons) sunflower oil
  • 2 large eggs
  • 80ml (or ⅓ cup) buttermilk
  • 100g (or ⅓ cup + 5 teaspoons) sour cream
  • 1 teaspoon of vanilla extract
  • 160g (or about ¾ cup + 1 tablespoon) frozen blueberries
  • 1 extra teaspoon of all-purpose flour
For the drizzle:
  • 30g (or 2 tablespoons) sour cream
  • 25g (or a little over 3 tablespoons) powdered sugar
  • one drop of vanilla extract
Start with the jam:
  1. Combine the ingredients for the jam in a small saucepan. Heat over low heat, stirring until the sugar has dissolved. If using frozen berries, keep heating over low heat until the berries are soft enough to squash against the bottom of the pan with a fork. If using fresh berries, immediately squash the berries against the bottom of the pan with a fork.
  2. Crank the heat up to medium-high. Once the berries are cooking, turn the heat down and cook the berries for about 5 minutes, or until the mixture has thickened and has reduced to about two tablespoons. Stir frequently with a rubber spatula, scraping the sides of the pan as you stir, to prevent the fruit from burning.
  3. Transfer to a small plate (spreading the jam onto a plate ensure that it will cool faster) and allow to cool to room temperature.
In the meantime, make the batter:
  1. Preheat the oven to 225°C/440°F and line a muffin tin with parchment paper (or line it with muffin liners. I usually don’t just butter the pan because I can never get the muffins out in one piece when I do).
  2. In a small bowl, combine the flour, salt, baking powder and cinnamon. Stir together and set aside.
  3. In a medium-sized bowl, whisk together the eggs and sugar until well combined. Add the buttermilk, the sour cream, the oil and vanilla and whisk to combine.
  4. Add the dry ingredients to the wet ingredients and whisk until just incorporated. The batter doesn’t have to be smooth; it’s actually best if there are still some small flour lumps.
  5. To the bowl of the dry ingredients, add the blueberries and the extra teaspoon of flour and stir together with a fork until all the berries are coated with flour. Add the coated berries to the batter and fold together with a rubber spatula.
  6. Spoon the batter into the prepared muffin cups, filling each cup all the way to the top with batter. Spoon a little of the cooled jam onto the batter in the muffin cups and use the tip of a sharp knife to swirl the jam into the batter a bit.
  7. Bake in the middle of the oven for 8 minutes, then crank the oven temperature down to 175°C/350°F (without opening the oven door) and bake for another 15-20 minutes, or until the muffin tops are golden and firm and a tester inserted into the center of each muffin comes out clean.
  8. Take the muffin tin out of the oven and allow the muffins to cool for about half an hour in the tin before taking the muffins out of the pan and placing them on a wire rack to cool completely.
As the muffins cool, make the sweet sour cream glaze:
  1. In a small bowl, stir together the sour cream, powdered sugar and vanilla. The glaze should be runny. If you want to, you can add more sugar to make it a little thicker (but bear in mind that this will also make your glaze sweeter).
  2. Drizzle the glaze over the still slightly warm muffins and serve immediately. As all muffins, these are best served fresh! Enjoy!
Recipe by The Tough Cookie at