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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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.
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.
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.
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.
*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!
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!
- Banana Berries Bread – summer-favorite! There’s a reason it’s called “berries” bread!
- Apple Blueberry Honey Bread – so moist and loaded with yummy flavors.
- Farmer’s Cheese Blueberry Cake – so easy and tastes like cheesecake once baked and refrigerated.
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.
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 :).
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.
Sour Cream Blueberry Muffins
Ingredients
- 2 cups all-purpose flour , + 1 tsp for rolling berries
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 large eggs – room temperature
- 1 cup granulated sugar
- 1/2 teaspoon fine salt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh blueberries – rinsed and dried
Instructions
- Line a 12-count standard muffin tin with cupcake liners. Preheat the oven to a 375°F.
- 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.
- 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.
- 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.
- 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. 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.
- Let baked muffins cool in muffin pan for 5 minutes and then transfer onto a cooling rack until room temperature before enjoying.
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.
Risa says:
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 says:
Thank you for the great review, Risa! I’m so happy to hear you enjoyed this muffin recipe!
Joanne says:
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 says:
Thank you for sharing that with us, Joanne! I’m so happy to hear you enjoyed this muffin recipe 🙂
Krystle says:
Love the muffins, so does my family.. Do you have a recipes for lemon blueberry muffins?
Olga in the Kitchen says:
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 says:
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 says:
You’re welcome! I’m so happy you enjoyed that!
Meredith says:
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 says:
Thank you for sharing that with us and the wonderful review, Meredith! I’m so happy to hear you enjoyed this recipe 🙂
Pauline says:
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.
Olga in the Kitchen says:
I’m so happy to hear you enjoyed them! 🙂
Freda says:
Excellent muffins. I always seem to have a lot of sour cream. Great way to use it up before the expiry date.
Olga in the Kitchen says:
I’m glad you enjoyed them 🙂
Barbara says:
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 says:
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 says:
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 says:
That’s awesome, Lauriene! I’m so happy to hear you’re enjoying this recipe. Coffee and muffins are the best!
Shirley L.S. says:
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 says:
That’s so awesome, Shirley! I’m so glad you’re enjoying them 🙂