March 24, 2020

Sour Cream Blueberry Muffins

These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. They are soft and perfectly moist on the inside with perfectly golden-brown top. The texture of these muffins is just right! Don’t be surprised when they disappear in seconds!

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These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. They are soft and perfectly moist on the inside with perfectly golden brown top. #blueberrymuffins #muffins #olgainthekitchen #breakfast #dessert #summer #bread #easyrecipe

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Sour Cream Blueberry Muffins Recipe:

This muffin recipe is so easy and literally takes few minutes to whip up. It can be your next easy breakfast idea. When I shared this recipe with my family, it instantly became their favorite blueberry muffin recipe.

They taste incredibly delicious with a cup of coffee or tea. You can enjoy them for breakfast, mid-day snack or any-sized gathering.

Blueberry muffin recipe calls for fresh blueberries, but you can most definitely use frozen berries and make them in the middle of winter. That’s exactly what I do :). There is no way I can wait until summer for fresh berries to enjoy these.

These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. They are soft and perfectly moist on the inside with perfectly golden brown top. #blueberrymuffins #muffins #olgainthekitchen #breakfast #dessert #summer #bread #easyrecipe

I was never really into muffins based on my memories eating Costco muffins. There was a long pause (over a decade) when I couldn’t even look at muffins. But the good news – these are nothing like Costco muffins. They are so much better! If you lost your appetite for muffins, I can assure you – you will get it back!

Ingredients for Blueberry Muffins:

The key to success is to measure everything correctly and not over-mix. The batter will not be perfectly smooth and you will see tiny lumps of flour in it.

  • All-purpose flour – you can use a combination of all-purpose and whole wheat flour or 100% whole wheat flour. Just keep in mind that changing the flour will slightly affect the texture of the muffins.
  • Granulated sugar – makes the blueberry muffins flavorful and tender. You can substitute for brown sugar, but the texture of the muffins will slightly change. For less sweeter muffins, reduce the sugar amount.
  • Sour cream – is my go-to dairy for baking muffins to get that fluffy texture. You can swap for equal amount of plain Greek yogurt.
  • Eggs – provide structure and stability to the muffins. We use room temperature large eggs.
  • Oil – I prefer oil (usually grapeseed oil) when making muffins. Oil creates more tender and moist muffins.
  • Baking powder and baking soda – will make these muffins rise up nicely. All-baking powder or all-baking soda can be used in the recipe with proper substitutions.
  • Salt and vanilla extract – add flavor to the muffins and make them taste amazing.
  • Fresh or frozen blueberries – either will work in this recipe. It’s hard to find sweet fresh blueberries all year round and usually they are costly in fall and winter. When using frozen blueberries, add them when they are still frozen. 

These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. They are soft and perfectly moist on the inside with perfectly golden brown top. #blueberrymuffins #muffins #olgainthekitchen #breakfast #dessert #summer #bread #easyrecipe

How to Make Blueberry Muffins:

1. Line a 12-count standard muffin tin with cupcake liners. Preheat the oven to a 375°F. 

2. In a large bowl, beat together 2 eggs, 1 cup granulated sugar and 1/2 teaspoon fine salt with an electric mixer on high speed for 4-5 minutes. Eggs should be light in color.

3. Add 1 cup sour cream, 1/2 cup vegetable oil and 1 tsp vanilla extract. Beat on low speed until just combined, about 30 seconds.

4. In a medium bowl, combine and whisk the dry ingredients: 2 cups all-purpose flour, 1 tsp baking powder and 1/4 tsp baking soda. Add the flour mixture to wet ingredients 1/3 at a time, beating on low speed with each addition just until combined. DO NOT OVERMIX or muffins will turn out dense. You can also use handheld whisk to mix in the flour.

5. In a small bowl, toss to coat 1 1/2 cups fresh blueberries with 1 tsp all-purpose flour. Add the blueberries to batter and use a spatula to gently fold in blueberries just until combined.

These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. They are soft and perfectly moist on the inside with perfectly golden brown top. #blueberrymuffins #muffins #olgainthekitchen #breakfast #dessert #summer #bread #easyrecipe

6. Spoon muffin batter equally into muffin pan filling muffin cups 3/4 to the top (or until all of the batter is used up). Bake at 375°F for 25-30 minutes, or until tops are golden and a toothpick inserted into the center, comes out clean. *If using frozen berries, increase baking time to 30-35 mins.

7. Let baked muffins cool in muffin pan for 5 minutes and then transfer onto a cooling rack until room temperature before enjoying. 

These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. They are soft and perfectly moist on the inside with perfectly golden brown top. #blueberrymuffins #muffins #olgainthekitchen #breakfast #dessert #summer #bread #easyrecipe

*For perfectly round muffins, fill muffin cups 3/4 to the top. If completely filled, muffins will rise and fall to sides at the end making them look flat on top. If extra batter (sometimes it happens), use remaining batter to make mini blueberry muffins. You will likely have 10 of them, filled 3/4 to the top as well. Kids love mini muffins even more!  

These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. They are soft and perfectly moist on the inside with perfectly golden brown top. #blueberrymuffins #muffins #olgainthekitchen #breakfast #dessert #summer #bread #easyrecipe

More Blueberry Recipes to Explore:

Blueberries are in style throughout the whole year in our house. I pick from local farms at end of summer and freeze to use in dessert recipes during fall and winter. Blueberries are really costly when they are not in season. Fresh blueberries are delicious by themselves, but they create even more amazing baked goods!

These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. They are soft and perfectly moist on the inside with perfectly golden brown top. #blueberrymuffins #muffins #olgainthekitchen #breakfast #dessert #summer #bread #easyrecipe

Baking with Frozen Blueberries:

If fresh blueberries are not on hand, you can definitely use frozen blueberries for this recipe.

  • Keep in mind, frozen blueberries will make the batter slightly blue-green colored once baked and cooled.
  • Over-mixing muffin batter with frozen berries will cause your muffins to be extra greenish-blue.
  • Toss frozen berries with a bit of flour before incorporating into the batter to prevent from sinking.
  • Frozen berries cool the batter, therefore, increase baking time to 10-13 minutes longer. 

These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. They are soft and perfectly moist on the inside with perfectly golden brown top. #blueberrymuffins #muffins #olgainthekitchen #breakfast #dessert #summer #bread #easyrecipe

How to Store Sour Cream Blueberry Muffins:

Just like all homemade baked goods, these muffins taste their very best fresh. However, they will still taste great 2 days at room temperature. I like to heat them in microwave for few seconds next day (if there are any left from previous day :).

These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. They are soft and perfectly moist on the inside with perfectly golden brown top. #blueberrymuffins #muffins #olgainthekitchen #breakfast #dessert #summer #bread #easyrecipe

They will also last for about a week in the refrigerator if properly stored or up to 3 months in the freezer. Make sure to wrap them in few layers to avoid freezer-burn. 

These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. They are soft and perfectly moist on the inside with perfectly golden brown top. #blueberrymuffins #muffins #olgainthekitchen #breakfast #dessert #summer #bread #easyrecipe

Sour Cream Blueberry Muffins

5 from 42 votes
Servings: 12 muffins
Prep Time: 8 minutes
Cook Time: 25 minutes

These Sour Cream Blueberry Muffins are bursting with sweet and fresh blueberry flavor. They are soft and perfectly moist on the inside with perfectly golden-brown top. The texture of these muffins is just right! Don’t be surprised when they disappear in seconds!

Ingredients

Instructions

  1. Line a 12-count standard muffin tin with cupcake linersPreheat the oven to a 375°F. 

  2. In a large bowl, beat together 2 eggs, 1 cup granulated sugar and 1/2 teaspoon fine salt with an electric mixer on high speed for 4-5 minutes. Eggs should be light in color.

  3. Add 1 cup sour cream, 1/2 cup vegetable oil and 1 tsp vanilla extract. Beat on low speed until just combined, about 30 seconds.

  4. In a medium bowl, combine and whisk the dry ingredients: 2 cups all-purpose flour, 1 tsp baking powder and 1/4 tsp baking soda. Add the flour mixture to wet ingredients 1/3 at a time, beating on low speed with each addition just until combined. DO NOT OVERMIX or muffins will turn out dense. You can also use handheld whisk to mix in the flour.

  5. In a small bowl, toss to coat 1 1/2 cups fresh blueberries with 1 tsp all-purpose flour. Add the blueberries to batter and use a spatula to gently fold in blueberries just until combined.

  6. 6. Spoon muffin batter equally into muffin pan filling muffin cups 3/4 to the top (or until all of the batter is used up). Bake at 375°F for 25-30 minutes, or until tops are golden and a toothpick inserted into the center, comes out clean. *If using frozen berries, increase baking time to 30-35 mins.

  7. Let baked muffins cool in muffin pan for 5 minutes and then transfer onto a cooling rack until room temperature before enjoying. 

Recipe Notes

  • Special Tools: Electric Mixer | Cupcake/Muffin Tin | Mixing Bowls | Baking Cups
  • For perfectly round muffins - fill muffin cups 3/4 to the top. If completely filled, muffins will rise and fall to sides at the end, making them look flat on top. If extra batter (sometimes it happens), use remaining batter to make mini blueberry muffins. You will likely have 10 of them, filled 3/4 to the top as well. Kids love mini muffins even more!  
  • Measuring correctly in baking is everything! To measure flour, spoon into a measuring cup and scrape off the top with the back of a knife.
  • Baking with Frozen Blueberries: If fresh blueberries are not on hand, you can definitely use frozen blueberries for this recipe. Keep in mind, frozen blueberries will make the batter slightly blue-green colored once baked and cooled. Over-mixing muffin batter with frozen berries will cause your muffins to be extra greenish-blue. Toss frozen berries with a bit of flour before incorporating into the batter to prevent from sinking. Frozen berries cool the batter, therefore, increase baking time to 10-13 minutes longer

Did You Make This Recipe?

Tag @olgainthekitchen on Instagram and hashtag it #olgainthekitchen - I'd love to see your creations!

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