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Blueberry Muffins with Sour Cream

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close up shot of Blueberry Muffin with Sour Cream on a cooling rack
Incredibly moist muffins packed with sweet blueberries make these blueberry muffins with sour cream an ideal treat any time of the day.
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Table of Contents
  1. Blueberry Muffins with Sour Cream Ingredients
  2. How To Make This Blueberry Muffins with Sour Cream Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These blueberry muffins with sour cream are super moist, with little bursts of juicy blueberries in every bite. Add these delightful muffins to your breakfast table for a delicious and filling way to start your morning.

close up shot of blueberry muffins with sour cream on a cooling rack

Blueberry Muffins with Sour Cream Ingredients

blueberry muffins with sour cream raw ingredients that are labeled

You’ll need:

  • 2 cups all-purpose flour plus 1 tablespoon
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs
  • ½ cup salted butter, melted and cooled
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup sour cream
  • 1 cup fresh blueberries, rinsed and dried
  • 2 tablespoons light brown sugar

PRO TIP:

You can use unsweetened frozen blueberries instead of fresh blueberries in equal amounts. Don’t let them thaw; just put them directly from the freezer into your batter.

SUBSTITUTIONS AND ADDITIONS

LEMON: Blueberry and lemon are a natural combination. Add a few drops of lemon extract or a bit of lemon zest to this recipe for a tangy burst.

MILK: Regular milk can be substituted for buttermilk in this simple recipe, but it is best to use buttermilk as it adds moisture to the finished muffins.

BUTTERMILK: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

PLAIN YOGURT: Plain yogurt can be substituted for sour cream in this recipe without losing any of the moist texture.

How To Make This Blueberry Muffins with Sour Cream Recipe

STEP ONE: Preheat the oven to 425°F. Combine flour, salt, and baking powder in a small bowl and set the flour mixture aside.

STEP TWO: In a large bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, buttermilk, and sour cream.

blueberry muffins with sour cream process shot of ingredients together in a bowl

STEP THREE: Add the dry ingredients into the wet ingredients and stir gently, just until combined. Do not overmix.

OUR RECIPE DEVELOPER SAYS

Do not over-stir the batter. The muffins will be too dense and tough.

blueberry muffins with sour cream process shot of before and after ingredients are combined in a bowl

STEP FOUR: Toss 1 cup of blueberries with the remaining tablespoon of flour and fold into the muffin batter. 

PRO TIP:

Coating the blueberries in flour will help keep them suspended in the muffins while baking, so you will have a nice distribution throughout.

blueberry muffins with sour cream prices shot of blueberries added into batter in a bowl

STEP FIVE: Divide batter between 12 muffin cups in a muffin pan lined with paper liners or sprayed with nonstick cooking spray, filling each cup about ¾ of the way full.

STEP SIX: Sprinkle brown sugar over the top of the muffins.

blueberry muffins with sour cream process shot of muffins in a muffin pan sprinkled with brown sugar

STEP SEVEN: Bake for 6 to 7 minutes in the preheated oven and then turn the oven down to 375°F and continue baking an additional 10 to 12 minutes until a toothpick inserted in the center of the muffins comes out clean, and the tops of the muffins are golden brown.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time. 

STEP EIGHT: Cool muffins in the pan for 5 minutes. Remove muffins to a wire rack to finish cooling.

PRO TIP:

Do not leave the muffins to cool in the muffin tin any longer than 5 minutes. The heat from the pan will overcook them.

How To Serve

This sour cream blueberry muffins recipe is perfect any time. Have them for a quick breakfast, throw them in a lunchbox for a treat, or have them for an afternoon snack. 

Serve a delicious blueberry muffin with our iced tea or vanilla latte on the side or a warm drink before bedtime.

There are so many things you can make with blueberries. Try our blueberry cookies and blueberry coffee cake.

Storage

ON THE COUNTER: Store the muffins on the counter in an airtight container for 2 to 3 days.

IN THE FREEZER: Freeze these perfect blueberry muffins for up to 1 month in an airtight container.

close up shot of blueberry muffins with sour cream with pieces bitten out of then on a plate

Bursting with blueberries, these easy sour cream muffins are so delicious and soft. Sour cream and buttermilk work together to add so much moisture to this recipe creating an amazing muffin. You won’t be able to resist their sweet charm, and this will become a favorite blueberry muffin recipe in no time.

FREQUENTLY ASKED QUESTIONS

Do blueberry sour cream muffins need to be refrigerated?

You do not need to store these sweet muffins in the refrigerator, but you can to make them last longer. Store them on the counter in an airtight container for 2 to 3 days or in the fridge for a week.

How do I freeze blueberry muffins?

You can freeze the muffins for up to 1 month in either a Ziploc bag or an airtight container.

How do you stop blueberries from sinking to the bottom of the muffins?

Coat your blueberries in flour to keep them from sinking in the batter.

Can I use dried blueberries?

You could use dried blueberries in this classic blueberry muffin although be warned that they will not give you the same juicy burst of freshness that the fresh berries will provide.

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close up shot of Blueberry Muffin with Sour Cream on a cooling rack

Blueberry Muffins with Sour Cream

5 from 4 votes
Incredibly moist muffins packed with sweet blueberries make these blueberry muffins with sour cream an ideal treat any time of the day.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

Ingredients
  

  • 2 cups all-purpose flour, plus 1 tablespoon
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs
  • ½ cup salted butter, melted and cooled
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup sour cream
  • 1 cup fresh blueberries, rinsed and dried
  • 2 tablespoons light brown sugar

Instructions
 

  • Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
  • Sift together flour, salt, and baking powder in a small bowl and set aside.
  • In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, buttermilk, and sour cream.
  • Dump dry ingredients into the butter/eggs/sour cream mixture and stir gently, just until combined. Do not overmix.
  • Toss 1 cup of blueberries with the remaining tablespoon of flour and fold into the muffin batter.
  • Divide batter between the 12 muffin cups in the prepared pan, filling each cup about ¾ of the way full.
  • Sprinkle brown sugar over the top of the muffins.
  • Bake for 6 to 7 minutes at 425°F and then turn the oven down to 375°F and continue baking an additional 10 to 12 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.
  • Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.

Notes

  • You can use unsweetened frozen blueberries instead of fresh blueberries in equal amounts. Don’t let them thaw; just put them directly from the freezer into your batter.
  • Do not over-stir the batter. The muffins will be too dense and tough.
  • Coating the blueberries in flour will help keep them suspended in the muffins while baking, so you will have a nice distribution throughout.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time. 
  • Do not leave the muffins to cool in the muffin tin any longer than 5 minutes. The heat from the pan will overcook them.

Nutrition

Sodium: 203mg | Calcium: 74mg | Vitamin C: 1mg | Vitamin A: 419IU | Sugar: 17g | Fiber: 1g | Potassium: 155mg | Cholesterol: 59mg | Calories: 262kcal | Trans Fat: 1g | Saturated Fat: 8g | Fat: 13g | Protein: 4g | Carbohydrates: 34g | Iron: 1mg
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  1. Marlene says

    5 stars
    This recipe went together great! I had no buttermilk so mixed white vinegar with milk. I had 1 pint of blueberries that were in the fridge for a while so took out the bad ones and it came out to probably 1 1/4 cup. Waiting for them to cool off to have one.

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