Blueberry sour cream muffins from The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion by John Barricelli

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cranberries for blueberries.

  • Rachaelsb on June 04, 2022

    This cookbook never disappoints! The lemon adds a great acidity to batters sweet tanginess. Definitely adding to the rotation-as good as Deb Perelman's blueberry muffins, which I never thought could be outshined. I supersized these (6 instead of 12) and added about 12 minutes to cooking time. ALso used 1/2 sour cream and other 1/2 whole greek yogurt. Sooo yum!

  • Frogcake on April 27, 2019

    One of my favourite muffin recipes! I substituted one cup of AP flour for red fife and raspberries in place of blueberries. What the heck - made streusel with pine nuts, rye flakes, flax seeds and turbinado. So good!

  • Frogcake on February 24, 2019

    A great blueberry muffin recipe! Agree that they rise beautifully. The tops are crunchy-yummy- you don’t need a streusel for these. I used plain yogurt in place of sour cream with good results.

  • LaPomme on April 25, 2011

    These muffins rose much more and had larger tops than the blueberry muffin recipe in the Essential New York Times book.

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