October 24, 2023
Review RecipeBlueberry Muffins With Sour Cream
Incredibly moist muffins packed with sweet blueberries make these blueberry muffins with sour cream an ideal treat any time of the day.
Jump to Recipe
Table of Contents
- Blueberry Muffins With Sour Cream Ingredients
- Substitutions And Additions
- How To Make This Blueberry Muffins With Sour Cream Recipe
- How To Serve The Best Blueberry Muffins With Sour Cream
- Storing These Moist Blueberry Muffins With Sour Cream
- More Blueberry Recipes You’ll Love
- JUMP TO RECIPE
- EVEN MORE RECIPES YOU’LL LOVE
Our 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.
Blueberry Muffins With Sour Cream Ingredients
These delightful little treats are a perfect blend of sweet, tart, and tangy. The sour cream adds a depth of flavor that takes the muffin to a whole new level. It keeps the muffin moist and pillowy, allowing the juicy blueberries to burst in your mouth.
You’ll need:
- 2 cups of all-purpose flour plus 1 tablespoon
- ½ teaspoon of salt
- 2 teaspoons of baking powder
- 2 eggs
- ½ cup of salted butter, melted and cooled
- ¾ cup of granulated sugar
- 1 teaspoon of vanilla extract
- ½ cup of buttermilk
- 1 cup of sour cream
- 1 cup of fresh blueberries, rinsed and dried
- 2 tablespoons of 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
Whip up this easy muffin batter following our directions below and you’ll have the perfect breakfast or snack treat to enjoy.
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.
STEP THREE: Add the dry ingredients to 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.
STEP FOUR: Toss 1 cup of blueberries with the remaining tablespoon of flour and fold them 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 the brown sugar over the top of the muffins.
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 The Best Blueberry Muffins With Sour Cream
This sour cream blueberry muffin 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.
For a heartier meal, consider serving the muffins with eggs or a side of bacon, providing a savory balance to the muffins’ sugary notes.
There are so many things you can make with blueberries. Try our blueberry cookies and blueberry coffee cake.
MORE MUFFIN RECIPES
Storing These Moist Blueberry Muffins With Sour Cream
Muffins are always a great baked good to have on hand in the freezer for a quick snack on the go.
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 blueberry muffins with sour cream 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 if you want 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.
More Blueberry Recipes You’ll Love
- Blueberry Cobbler Recipe
- No Bake Blueberry Cheesecake
- Blueberry Delight
- Blueberry Bread
- Blueberry Cobbler Muffins
- Lemon Blueberry Bread
- Blueberry Chocolate Chip Muffins
- Blueberry Cheesecake Bars
- Blueberry Cheesecake Cookies
- Mini Blueberry Muffins
- Blueberry Cake
- Blueberry Cheesecake
- Blueberry Lemon Blondies
Blueberry Muffins with Sour Cream
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 the flour, salt, and baking powder in a small bowl and set aside.
- In a large mixing bowl, beat or whisk together the eggs, melted butter, sugar, vanilla extract, buttermilk, and sour cream.
- Dump the dry ingredients into the butter and 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 the 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
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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Comments
Wanetta says
My favorite muffin recipe ever.