Journey of an Italian Cook and Lizzy from That Skinny Chick Can Bake, both made these great muffins one with sour cream, and one with creme fraiche, I added both since I couldn't choose which one to make! I was so inspired to try them with those two favorite ingredients, and since I bought blueberries today I had no idea what to make... so I did do a tri-recipe of both and viola! They came out wonderful... thank you to these two fabulous inspiring foodies! They both are fabulous cooks, bakers and their blogs will make you smile and feel welcome every time you visit! I adore their recipes!
Blueberry Sour Cream Fraiche Muffins
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons butter, melted and cooled
1/2 cup creme fraiche
3/4 cup of sour cream
2 cups blueberries washed and blot dried with paper towel
Preheat oven to 350º. Oil spray muffin tins and set aside... I used a 12 count muffin tin.
Mix flour, baking powder and salt in large bowl. Using another bowl or measuring cup, beat egg for about 20 seconds, add sugar and mix well, then slowly add melted butter. Add sour cream and creme fraiche, fold in to combine.
Add berries to dry ingredients and toss. Add sour cream mixture and fold in gently with spatula. Do not over-mix, but make sure no large pockets of flour remain, this was an important stage otherwise they were not be as tender.
Top with this mixture below:
3 tablespoons granulated sugar
1 teaspoon cinnamon
Scoop batter into muffin tin, sprinkle with cinnamon and sugar. Bake till golden and toothpick inserted in center comes out clean, about 25-30 minutes. Remove muffins from pan, slice in half and load with butter! Enjoy!
Thank you ladies for the inspiration of those two ingredients, the family loved these!