June 10, 2021

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. If you love muffins, you will love our Double Chocolate Banana Muffins recipe as well.

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.

Did you make this Blueberry Muffins recipe? Please share your rating and review in a comment below.

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 74 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

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Comments

  • Patricia

    I had just made those muffins and they were delicious and fluffy! My kids loved it!
    Thank you so much!!!!

  • Colleen

    On step 3 I blended those ingredients until it looked like mayonnaise, then added to eggs & sugar. They turned out fantastic. Now my go to muffin.

    • Olga in the Kitchen

      Thank you for sharing that with us, Colleen! I’m so glad you enjoyed this recipe 🙂

  • Katrina

    My favourite recipe !
    FYI use fresh blueberries if you can, your muffins will rise more!

    • Olga in the Kitchen

      Thank you for sharing that with us, Katrina! I’m so happy to hear you found a favorite on our site 🙂

  • Pam

    Oh my goodness-these are delicious! I topped the muffins with turbinado sugar prior to baking-otherwise I followed the recipe exactly. Wonderful, moist and airy. I’ll definitely be making these again.

    • Olga in the Kitchen

      That sounds wonderful, Pam! I’m so happy to hear you enjoyed this recipe 🙂

  • PRUDENCE S MAROSE

    Pretty easy to make. I used the kichen aid on the sugar and eggs and then used a whisk for the flour I added. Turned out great. Now lets see how they taste after freezing!

  • Ric

    I make a dozen muffins every Sunday morning. Usually I avoid “caky” recipes as they end up too dense but your recipe is a hit !!
    The only thing I changed was I added an extra 1/4 cup of sugar (my wife says it wasn’t sweet enough) and I also sprinkle turbines sugar on top.
    You cannot buy local blueberries where I live so I have to settle for supermarket berries from the USA which are not very sweet, hence the added sugar.
    This is my starred go to blueberry muffin recipe .

    • Olga in the Kitchen

      That’s wonderful! Thank you for the great review! I’m so happy to hear you and your wife enjoy this recipe!

  • Evelyn

    These blueberry muffins are delicious! And so easy to make. It’s the perfect snack for the summer – moist, refreshing and a pleasant burst of sweet blueberries. Recipe is a keeper!

    • Olga in the Kitchen

      Hi Evelyn, thank you for your wonderful comments and review! Glad you enjoyed the recipe.

  • Cindy

    Hi Olga! I loved your recipe. I made the blueberries muffins twice yesterday for our family party and they were huge hit. Today I made them with homegrown strawberries and they were just as amazing. It tasted out of this world. Used Greek yogurt instead of sour cream since I didn’t have it. Thank you so much for your delicious recipes!

    • Olga in the Kitchen

      Hi Cindy, that is wonderful feedback! Thanks so much for sharing that with us, we appreciate your review.

  • Rita E Enderson

    A bit short on the cup of sour cream so topped off with buttermilk, added some lemon
    zest and they were delicious (and easy) I used frozen blueberries and they were perfect. Thanks for the recipe, will keep this in my rotation!

    • Olga in the Kitchen

      Thank you for sharing that with us, Rita! Lemon addition sounds delicious! 🙂

  • Bettandorff, Leah A

    Excellent recipe! Nice and moist. I used frozen blueberries and all went well. Will be making these again real soon!

    • Olga in the Kitchen

      I’m so happy to hear you enjoyed this recipe! 🙂

  • Katerina

    Olga, I found your recipe about a year ago, and have made these every Sunday!! I keep them in an air right container in the fridge and they last perfectly for the week.
    Perfect recipe, I prefer fresh blueberries, the muffins rise bigger!
    Thanks for an amazing recipe
    Katerina

    • Olga in the Kitchen

      That’s so awesome, Katerina! I’m so happy to hear these muffins became your staple! Thank you for sharing that with us! 🙂

  • Nicole H

    These are the fluffiest muffins I’ve made in a long time. I replaced the vegetable oil with melted coconut oil. It has a light hint of coconut which I like.

    Thank you!

    • Olga in the Kitchen

      Thank you for sharing that with us, Nicole! I’m so happy to hear you enjoyed this recipe 🙂

  • Tammy Regen

    Best blueberry muffin recipe! So moist and just downright delicious! Everyone loves them!

    • Olga in the Kitchen

      I’m so happy to hear you enjoyed this recipe, Tammy!

  • Chrissy

    These muffins are absolutely delicious! I have made them several times, and have shared them with friends. I have made them with both fresh blueberries and frozen, even a frozen berry blend. They turned out delicious every time!

    • Olga in the Kitchen

      That’s wonderful, Chrissy! Thank you for sharing that with us. I’m so glad you enjoyed these 🙂

  • Rebecca

    These muffins were amazing. I used chopped fresh strawberries instead of blueberries and reduced the sugar by half. I will definitely be adding these to my muffin rotation!

    • Olga in the Kitchen

      That’s so awesome, Rebecca! I’m so happy to hear you enjoyed this muffin recipe! 🙂

  • The Country Cook

    Great recipe. I used some raspberries as well, 1/2 cup whole meal and replaced sugar with 1/2 stevia + some desiccated coconut. Yummy.

    • Olga in the Kitchen

      Thank you for sharing that with us! Raspberries sound so YUM!

  • Yolanda

    Great recipe! I cut the recipe In half they came out great! They are not too sweet..,will make them again!

  • The Country Cook

    I adapted the recipe by adding lemon zest 👍🏼 Dedicated coconut 👍🏼 & replacing the sugar with 1/2 cup natvia stevia. They are excellent. Light, tasty and delicious.

    • Olga in the Kitchen

      Thank you for sharing that with us! That sounds delicious! 🙂

  • Kathy

    The muffins were definitely easy to make and tasted good! I like a sweet kick so the next batch I will sprinkle some sugar on the top. I will definitely make these again!

  • Laurel

    Very tasty! I used Greek yogurt. Turned out delicious. . Thank you for such a simple and quick muffin recipe. This is by far the most delicious recipe I’ve ever made.

    • Olga in the Kitchen

      Thank you for sharing that with us, Laurel! I’m so happy to hear you enjoyed this recipe!

  • Tonya

    These muffins are amazing!! I thought I had accidentally over mixed but they were still perfect! And I loved that the steps included the measurements so I wasn’t having to scroll up and down a bunch! It’s the little things like that!
    I found this randomly on Pinterest but I’ll be following this blog now!

    • Olga in the Kitchen

      I’m so happy to hear you discovered our blog and enjoyed this recipe, Tonya! Welcome to our kitchen! 🙂

  • Debbie

    Sooooo good! Just what you think a blueberry muffin should be – soft, sweet and delicious. I’ve made these with almond extract and just that little bit of almond flavoring adds so much. Now I can’t wait for blueberries to come back into season.

    • Olga in the Kitchen

      I’m so happy to hear you enjoyed this recipe, Debbie! Thank you for sharing that with us!

  • Carolyn

    Made these muffins for my colleagues yesterday and people loved them, as did I! They are not too sweet which I love and they looked like they came from a lovely bakery. Thank you!

    • Olga in the Kitchen

      I’m so happy to hear you enjoyed this recipe, Carolyn! Thank you for sharing that with us!

  • Tracie-Marie Landry

    Amazing recipe. Very moist. Love that I didn’t need butter for yet another recipe. I’m going to try the batter with chocolate chips as well. Kid and husband tested and approved!! Thank you!!

    • Olga in the Kitchen

      That’s wonderful, Tracie-Marie! I’m so happy you enjoyed this recipe. 🙂 I personally never use butter in muffins because the butter makes muffins dense once cooled. Oil keeps muffins moist at all times. Chocolate chips sound delicious 🙂

  • Rachel K

    This recipe was amazing! I have not tried sour cream in my muffins, but oh my goodness, they rose perfectly! Love how the muffins didn’t crumble when bitten. Thank you for sharing your recipe, saved to make again!!!

    • Olga in the Kitchen

      I’m so happy to hear you enjoyed this recipe, Rachel! Sounds like you found a new favorite 🙂

  • Andrea C

    These are the best blueberry muffins ever!!! Within an hour, all the muffins were eaten. Thank you for the recipe!

    • Olga in the Kitchen

      That’s awesome, Andrea! I’m so happy to hear you enjoyed this muffin recipe! 🙂

    • Olga in the Kitchen

      Carrie, I personally have not made bread out of this exact recipe, but I don’t see a reason why it would not work. Bake at 350 for 50-60 mins, like you would bake regular sweet bread. If using frozen berries, it might take longer.

    • Olga in the Kitchen

      You definitely can. Salt is added to make muffins more delicious and balances out all the sweetness. If you’re reducing salt, you might consider doing bit less sugar as well if you don’t like when muffins are too sweet. Hope this helps 🙂

  • Mary Ellen

    Easy and very tasty. I can see many ways.to change them up, as well.
    But I really want to say thanks for including the ingredient amounts in the body of the recipe. I hate having to scroll to the ingredient list as I’m prepping a recipe, and I don’t always choose to dirty additional dishes just to measure things out beforehand. Your extra effort is really appreciated. I wish it would become standard practice.

    • Olga in the Kitchen

      Thank you for the wonderful review, Mary Ellen! I’m so happy to hear you enjoyed this recipe! 🙂

  • Lise

    Frankly, the best muffins I have ever had…. I used Greek yogurt instead of the sour cream. An easy recipe that is just sweet enough and packed with berries. I made a batch with blueberries and loved them soooo much I immediately made a second batch with a mix of blueberries/raspberries. Highly recommended – a definite keeper. Thank you!

    • Olga in the Kitchen

      That’s wonderful! Thank you for the beautiful review Lise! I’m so happy to hear you enjoyed these muffins 🙂

  • Eli

    I made muffins for the first time using this recipe and OMG! They turned out amazing, I was told by friends they were best muffins they’ve ever had.

    • Olga in the Kitchen

      That’s wonderful, Eli! I’m so happy to hear you and your friends enjoyed these muffins! 🙂

  • Alicia Snell

    I just made these this morning and they are amazing! Thanks for the great recipe and easy to follow instructions.

  • Anna

    Hi, Olga! Thank you for sharing this recipe! I have a question. I have read your frozen blueberries note, and I’m wondering if I use frozen blueberries, should I add it frozen, or should I thaw it first so I could drain the excess water? Thank you.

    • Olga in the Kitchen

      Hi Anna! I have never thawed berries before baking. Not even sure the outcome with thawed. Might make the muffins turn all blue. When I use frozen blueberries, I toss them in a bit of flour and gently stir into batter. Of course, you don’t want them standing for too long unbaked so the berries don’t start thawing into batter before it’s time for them to do so. With frozen, you will most likely need to bake additional 10 mins. Check muffins with wooden toothpick to make sure they are not raw inside before taking out. Hope this helps! 🙂

  • Cooking CO Mama

    Great! Easy to follow and my kiddos approve :). I substituted Greek yogurt for sour cream. Will definitely make again… maybe even try different mix-ins. Thanks so much!

  • Sylvia

    These are the Best blueberry muffins I have ever made! Thank you for sharing this recipe. I’m looking forward to trying more of your recipes.

    • Olga in the Kitchen

      Thank you for the beautiful review, Sylvia! I’m so happy to hear you enjoyed this recipe 🙂

  • Shauna

    Made these with my 4 yr old son today. They are great! We made them with fresh picked blackberries and grated ginger. Super yummy! Thank you 😁

    • Olga in the Kitchen

      That’s so awesome, Shauna! I’m glad you and your son enjoyed these 🙂

  • Arlene

    Turned out amazingly yummy! Do to happen to know the nutritional value?!

    • Olga in the Kitchen

      I’m so glad you enjoyed these, Arlene! Unfortunately, I’m not sure about the nutritional value since I’ve never done nutrition for any of my homemade goods, but I know there are many calorie calculators that people use to find out the nutrition for anything.

  • Vail

    Best Blueberry Muffins! Nice, soft, moist with just right amount of blueberries.

    • Olga in the Kitchen

      Thank you for the wonderful review, Vail! I’m so glad you enjoyed these 🙂

    • Olga in the Kitchen

      I’m so happy to hear you enjoyed this recipe, Jessica! 🙂

  • Becky

    Thank you for this recipe. I was out of milk and wanted to make blueberry muffins. I use apple sauce instead of vegetable oil and the turned out fantastic! I also used extra blueberries and it made 18 total muffins😁

    • Olga in the Kitchen

      Thank you for sharing that with us and for the wonderful review, Becky!

  • Lia

    I love this recipe! I’m not a great baker but this turned out superbly even for a beginner and the taste is exactly what I’ve expected it to be.
    Thank you!

    • Olga in the Kitchen

      That’s so awesome, Lia! I’m so happy to hear you enjoyed this muffin recipe 🙂

  • Risa

    These are SO good. I cut the sugar in half (I am sugar intolerant) and used Vanilla flavored Greek Yogurt. They turned out fantastic! Thank you for such a wonderful recipe.

    • Olga in the Kitchen

      Thank you for the great review, Risa! I’m so happy to hear you enjoyed this muffin recipe!

  • Joanne

    These are great! Very light, not dense. I used 2 cups of fresh blueberries since I had a lot after we picked them at the local farm. I also added 1/8 tsp of Allspice and 1/8 teaspoon of cinnamon that I had used in a blueberry pie recipe and loved the flavor these spices give the blueberries.

    • Olga in the Kitchen

      Thank you for sharing that with us, Joanne! I’m so happy to hear you enjoyed this muffin recipe 🙂

  • Krystle

    Love the muffins, so does my family.. Do you have a recipes for lemon blueberry muffins?

    • Olga in the Kitchen

      I’m happy to hear your family enjoyed this recipe, Krystle! I don’t have a lemon blueberry muffin recipe at the moment, but I will make sure to put it on my list of recipes to post :).

  • Michelle Starling

    Awesome recipe! Made them a few weeks ago and everyone loved them. Today I made them again and once again they taste amazing!!! Thanks Olga!

    • Olga in the Kitchen

      You’re welcome! I’m so happy you enjoyed that!

  • Meredith

    I made these recently and they were absolutely delicious! Perfectly moist muffins. I decreased the sugar just a little to 2/3 cup, and used baking soda only (didn’t have any baking powder). Now I’ve bookmarked and will be making these again soon. Thanks!

    • Olga in the Kitchen

      Thank you for sharing that with us and the wonderful review, Meredith! I’m so happy to hear you enjoyed this recipe 🙂

  • Pauline

    Olga, these muffins are so addicting! I loved that they are not too sweet like some other recipes, the texture is moist and fluffy. Kids ate 2 each right away. This is the best blueberry muffin recipe I ever made.

  • Freda

    Excellent muffins. I always seem to have a lot of sour cream. Great way to use it up before the expiry date.

  • Barbara

    YES!!! Made these muffins using frozen blueberries. I did not thaw them but rolled them in flour, you couldn’t tell these were frozen once baked. They turned out amazing and had the prettiest purple hue. Also, I baked them about 10 mins longer (all cuz of frozen berries). I also wanted to point out how much I loved your detailed directions. Even my family complimented how easy to follow and well written they were. In fact all your recipes are like that, that’s why I’m a huge fan of yours. Thank you for sharing.

    • Olga in the Kitchen

      I’m so happy to hear you loved it using frozen blueberries, thanks for sharing that with us. Thank you for giving this recipe a great feedback and your kind words! 🙂

  • Lauriene

    I made the muffins last night and they are the very best blueberry muffins I’ve ever had. Together with my coffee this morning they are helping get my Friday off to a great start!

    • Olga in the Kitchen

      That’s awesome, Lauriene! I’m so happy to hear you’re enjoying this recipe. Coffee and muffins are the best!

  • Shirley L.S.

    This was the first time of my entire life baking muffin and OMG !!! These are the best I have ever had! Feeling like Brie Van de Kamp right now 😉

    • Olga in the Kitchen

      That’s so awesome, Shirley! I’m so glad you’re enjoying them 🙂

  • Debbie

    Just made (and ate!) these wonderful muffins. Truly the best! Thank you for sharing your recipe.

  • Mainey

    These are awesome! I used frozen blueberries and half whole wheat flour instead and they turned out awesome. Printing it out for keeps!

    • Olga in the Kitchen

      Thank you for sharing that with us, Mainey! I’m glad you’re enjoying this recipe 🙂

  • Ileen

    I’ve made these wonderful muffins over a dozen times, everyone loves them. I use 1/2 all purpose flour and 1/2 wheat flour. Thank you so much!

    • Olga in the Kitchen

      Thank you for sharing that with us, Ileen!

  • Carmen

    Brought home some fresh blueberries and was looking for something yummy to make. I made these for breakfast and they were a hit with everyone (which is really hard in a house with 6 people!). Thanks for sharing such a yummy recipe!!

    • Olga in the Kitchen

      That’s wonderful, Carmen! I’m so happy to hear your family enjoyed these muffins! 🙂

  • Melody

    They truly are the best! Thank you for sharing your recipe. I will keep it forever.

    • Olga in the Kitchen

      You’re very welcome, Melody! Makes me happy to hear that! 🙂

  • Klavdiya

    This is the best blueberry muffin recipe I’ve come upon so far. Fluffy with a perfect top. Thank you.

    • Olga in the Kitchen

      You’re welcome, Klavdiya! I’m glad you enjoyed them 🙂

    • Nicky W

      I made this Delicious recipe today for breakfast , my muffins came out perfect , so delicious , I’m lately baking a lot and my husband said this recipe is the best so far.

      • Olga in the Kitchen

        Thank you for the wonderful review, Nicky!

  • Christina

    This recipe is my all time favorite muffin recipe so far. Can’t compare it with any other. So simple yet so good!

    • Olga in the Kitchen

      That’s wonderful, Christina! I’m so happy to hear you’re enjoying this recipe!

  • Sherry

    WOW this recipe is so amazing!! These muffins are very moist, spongy, and tasty. I altered the recipe to have strawberries instead of blueberries and they came out PERFECT. I love these muffins so much.

    • Olga in the Kitchen

      Thank you for sharing that with us, Sherry! I’m glad you enjoyed this recipe!

  • Meggan

    I just made these for the first time and OMG! I think they are THE BEST and my kids could not eat just one, me either! I posted them on My social media so the world can discover them and try them. They will be a staple in my house from now on. Thank you Olga! I have tried many of your recipes and have found all to be easy, delicious, as well as kid and husband friendly.

    • Olga in the Kitchen

      That’s so great, Meggan! I’m so glad you and your family love this recipe! Sounds like you found a new favorite!

  • Kayla

    Best muffins ever! Holy cow these are amazing! I used frozen blueberries. They came out fantastic! Tossed the frozen berries in a little flour before folding them into the batter worked perfectly. Im planning to make another batch tomorrow morning.

    • Olga in the Kitchen

      Love it! Thank you so much for sharing your experience making this recipe. I’m so glad you enjoyed this recipe!

  • Letha

    These are sooo good! Just made them, and my husband requested from now on, muffins at least once a week. I didn’t have sour cream so I used Greek yogurt and it worked great! I will make another batch tomorrow. Thank you once again for such great recipe!

    • Olga in the Kitchen

      You’re welcome! I’m so glad you enjoyed this recipe, Letha!

  • Tammi

    I’m not an expert on baking, but this was truly the best blueberry muffin recipe I have ever made and mu husband’s favorite. He loved them so much. I will make these often. Thanks so much. I am inspired to try more of your recipes. They all look so yum.

    • Olga in the Kitchen

      That’s wonderful, Tammi! I’m glad you’re enjoying this recipe!

  • Melinda

    We are in Florida and blueberries are in season right now, so we are always on the look for blueberry muffin recipes. We have tried many and then we found your recipe. This was by far the best recipe to make our muffins. It was so easy to make and with simple to follow directions. Now, we will use your delicious recipe over and over again. Thank you for sharing, Olga!

    • Olga in the Kitchen

      That’s amazing, Melinda! Thank you for your beautiful review. I’m so happy to hear you enjoyed this recipe!

  • Eugene

    Yum! I made 6 jumbo muffins and baked for 25 minutes. Recipe is super easy too.

    • Olga in the Kitchen

      Thank you for sharing that with us, Eugene!

  • Emily

    The perfect and best blueberry muffin recipe! I’ve used Greek yogurt since I didn’t have sour cream and the texture Is so fluffy and you cannot just eat one, they’re that good.

    • Olga in the Kitchen

      That’s wonderful, Emily! Thank you for sharing with us your beautiful review!

  • Deb

    Hi Olga! Enjoying making your recipes while stuck at home. I’ve trying to keep my immunity up with lots of fresh veggies etc. but a girl needs some dessert too! These muffins are great, keep the recipes coming!

    • Olga in the Kitchen

      I know what you’re saying lol I’m glad you enjoyed these :)!

    • Olga in the Kitchen

      Thanks Riley! I’m so happy you enjoyed this recipe!

  • Gena

    These are phenomenal! So fluffy, perfect amount of sweetness. For the first time, I feel like I finally did it right lol

    • Olga in the Kitchen

      Yay! Thank you for the wonderful review, Gena! I’m so glad you enjoyed this recipe!

  • Caroline H.

    These are the perfect breakfast alternative. I used Greek yogurt since I didn’t have sour cream on hand and they turned out so delicious. This will be my go to muffin recipe from now on. The texture is so fluffy and simply amazing!!

    • Olga in the Kitchen

      Thank you, Caroline for the wonderful review! Greek yogurt is a great alternative to sour cream in these. I’m so happy to hear you enjoyed this recipe!

  • Nastya

    Made this the next morning after saw your post. They are absolutely divine, the texture is amazing! My kids ate half in seconds and my husband and I finished the rest lol Thank you so much for this recipe!

    • Olga in the Kitchen

      That’s wonderful Nastya! I’m so happy to hear your family enjoyed this recipe so much. It’s definitely hard to stop just at one :).

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