"Out of Office," Part 1: Sour Cream Lemon Blueberry Muffins and Sour Cream Bran Muffins

I lied: I have more recipes to post. But I will try to space them out over the next several weeks so that the blog doesn't come to a complete standstill in the meantime.

I had a bunch of sour cream in the fridge to use up before I go, bought for now-unknown reasons. Probably coffee cake that never got made. But I decided to try out these intriguing sour cream muffin recipes, and boy, am I glad I did! If you have a leftover cup of sour cream you don't know what to do with, consider one of these yummy muffins!


First up: Sour Cream Bran Muffins, seen on Joy the Baker, recipe originally from The Gourmet Cookbook. The biggest change I made was to use honey instead of molasses, as I like the cleaner taste of honey. I used dried cherries and dried blueberries in these guys. They are super moist and soft and a touch buttery, yet wheaty and hearty enough to convince you that you're eating something healthy!






Did you notice the pretty muffin cups? These are the ones I bought online at Bake It Pretty. They are so cute! But then you eat the muffin and throw it away....so sad. So I'm kinda torn about what to do with them, as I rarely bake for special occasions that would be appropriate for such pretty liners.

So I ended up just using a few for muffins destined for the photo shoot, and the rest of the muffins were clad in plain liners.



The second muffin I made was this gorgeous sour cream lemon blueberry muffin, based off a recipe for just the lemon muffin from Not So Humble Pie. I added about a cup of fresh blueberries, lightly tossed in a bit of the dry ingredients and folded in at the very end.

These were scrumptious. Light, moist, almost pudding-like and cakey in texture. The lemon and blueberry combo go so well together. I definitely got more intense reactions from people eating these muffins:

[take a bite of muffin]
[pause]
"These are soo good!!"
[continue scarfing down muffin]