Blueberry Muffins with Sour Cream

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.

Course Breakfast, Dessert

Cuisine American

Keyword Blueberry Muffins with Sour Cream

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 282kcal

Author Cathy Pollak

Equipment

Ingredients

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
4 large eggs, lightly beaten
2 cups full-fat sour cream
1 cup vegetable oil
1 tsp vanilla extract

Instructions

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.

Video

Notes

Does sour cream curdle in the oven? Not in this recipe or most baking recipes. It is mainly used to add richness, tenderness and tang.

For optimal outcomes when preparing these sour cream blueberry muffins, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition