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Blueberry Muffins with Sour Cream

close up shot of blueberry muffins with sour cream on a cooling rack
Incredibly moist muffins jam-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. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. 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.

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


MORE MUFFINS RECIPES:
Pumpkin Spice Muffins | Cherry Cobbler Muffins


BLUEBERRY MUFFINS WITH SOUR CREAM INGREDIENTS

You will 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.

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HOW TO MAKE THIS BLUEBERRY MUFFINS WITH SOUR CREAM RECIPE

STEP ONE: Combine flour, salt, and baking powder in a small bowl and set flour mixture aside.

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

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

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

STEP FOUR: Toss 1 cup of blueberries with 1 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.

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.

STEP SEVEN: 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 of the muffins are golden brown.

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, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side or a warm drink before bedtime.

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.

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.

FAQ

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 airtight container.

How do you stop blueberries from sinking in 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.

MORE RECIPES YOU’LL LOVE

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

Blueberry Muffins with Sour Cream

5 from 1 vote
Incredibly moist muffins jam-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 1 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.

Nutrition

Calories: 262kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 203mg | Potassium: 155mg | Fiber: 1g | Sugar: 17g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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