This is my favorite blueberry muffins recipe! They’re extra tender thanks to the sour cream. These breakfast muffins are made with a couple mixing bowls, basic baking ingredients and fresh or frozen blueberries. Watch the video tutorial to see how easy they come together!
Muffins will always be my favorite, mostly because they’re so simple to prepare, the baking process is speedy, and they are limitless when it comes to flavors. If you’ve tried my cinnamon-sugar coated sweet potato muffins or spicy banana muffins or streuseled honey butter muffins, you know I’ve very serious about muffin making. Let’s face it, everyone loves a batch of warm and fluffy muffins that can be served as breakfast or a snack. (Or in the case of cake mix muffins…dessert!)
However, there is no better way to showcase muffins than in this sour cream blueberry muffin recipe. Packed with blueberries and made into a thick and delicious batter, you’re going to enjoy every, single bite of these perfect for breakfast treats.
Reader Anne-Marie says …“We made these this afternoon– snowed in with a freezer full of blueberries and I wanted to try something different. Delicious!”
Why Are These Sour Cream Blueberry Muffins My Favorite
- Simple preparation, with no mixer required.
- These blueberry muffins can be made with fresh or frozen blueberries.
- The sour cream makes them extra tender, light and airy, just like my sour cream biscuit recipe.
- They burst with sweetness, just like my blueberry scones.
- Makes the perfect on the-the-go breakfast paired with my homemade cold brew coffee.
Blueberry Sour Cream Muffins Ingredients
- All-purpose flour: The base ingredient that adds structure to these blueberry muffins. I have not tested this recipe with any other alternative baking flours.
- Granulated sugar: Adds the sweetness and helps tenderize too.
- Baking powder, baking soda, vanilla and salt: The leavening agents and flavor enhancers.
- Vegetable oil (Canola works fine too): Provides moisture and tenderness to the muffins.
- Blueberries: Adds bursts of fruity flavor and texture to the muffins.
- Sour cream (for the best taste, use full fat): Adds richness, moisture, and tanginess to the muffins, enhancing their flavor and texture.
- Eggs: Act as a binding agent and contribute to the structure and richness of the muffins.
Reader Margaret gave these a five star review …“Sour Cream blueberry muffins are the absolute best muffins. These were so tender and delicious. I made them for the office and they disappeared!”
How To Make Blueberry Muffins with Sour Cream
- Warm up the oven: Preheat oven to 400 degrees F. Prepare two muffin tins with liners.
- Add dry ingredients with blueberries: In a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss GENTLY. (Coating the berries with the dry ingredients helps them not sink to the bottom of the muffins while baking.)
- Combine wet ingredients: Combine eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened. (Do not overmix.)
- Fill evenly: Fill paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
Why Include Sour Cream in Blueberry Muffins?
Sour cream is one of the fattiest dairy products, its extra fat content in this case will make your blueberry muffins moister and richer.
Sour cream also controls browning and activates baking soda. This is all thanks to its acidity and fat content. It’s one of the best replacements for milk in any baking recipe.
- Measure Ingredients Accurately: Use precise measurements, especially for flour and leavening agents for the best results.
- Don’t Overmix: Mix the batter until just combined. Overmixing leads to tough and dense muffins. A few lumps in the batter are okay.
- Bake Immediately: Once the batter is ready, bake the muffins immediately. Leaving the batter sitting can affect the texture and rise of the muffins. Make sure your oven is preheating while you’re putting the batter together.
- Cool Properly: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
Do Blueberry Muffins with Sour Cream Need to be Refrigerated?
Since the sour cream in this recipe was baked into the muffins, they do not need to be refrigerated.
These blueberry muffins can easily sit on the counter, covered tightly for a couple of days. If you need them to last longer or you live in a particularly humid climate, I would refrigerate them, since blueberries have a high moisture content.
- If I’m using frozen blueberries, do I thaw them first? Do not thaw the blueberries before adding them to the batter to prevent excess moisture. Tossing them in the dry ingredients will prevent them from sinking to the bottom of the muffins during baking.
- How can I make these muffins rise more evenly? Make sure your leavening agents, such as baking powder and baking soda, are fresh and not expired. Also, preheat your oven properly and avoid opening the oven door while the muffins are baking to keep a consistent temperature for even rising.
How To Freeze Blueberry Muffins
- Make sure muffins are completely cooled before placing in a freezer friendly zipped-top bag or container.
- Thaw in the refrigerator or on the counter before enjoying them again. They can also be heated in the microwave or the oven for a warm muffin experience.
- These sour cream blueberry muffins can be frozen up to three months.
More Blueberry Baking Recipes
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Blueberry Muffins with Sour Cream
- Preheat oven to 400 degrees F.
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt; add berries and toss GENTLY.4 cups all-purpose flour, 2 cups granulated sugar, 2 tsps baking powder, 1 tsp baking soda, 1 tsp table salt, 3 cups fresh blueberries or frozen
- Combine eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.4 large eggs, lightly beaten, 2 cups full-fat sour cream, 1 cup vegetable oil, 1 tsp vanilla extract
- Fill paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
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