Sour Cream Blueberry Muffins

I made these blueberry muffins for the chorus new-members mixer. And partly to use up some sour cream that was taking up space in the fridge. The recipe is from a new book I just got for the holidays (thanks, JP!), Baking by Flavor by Lisa Yockelson. The recipe selection looks great and this recipe in particular was good, but something about the tone of the writing struck me as a little off. Dunno. I'll pick it up again later and try something else.

I also used this recipe as an excuse to try out my new silicone mini-muffin pans. I've never used silicone pans before (or made mini muffins). They work about as you'd expect. The muffins didn't brown on the outside as much as in a regular pan, but they popped right out without any sort of butter or nonstick spray, and cleanup was super easy. This recipe might not have been the best one to try to miniaturize. The individual blueberries looked huge in those little cups. You really could only fit a couple in each muffin. Also, the batter was pretty thick and difficult to measure evenly into such small ammounts. I also made a few regular-sized muffins. In the book, the recipe actually calls for extra-large muffin tins.