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.
Debbie says:
Just made (and ate!) these wonderful muffins. Truly the best! Thank you for sharing your recipe.
Olga in the Kitchen says:
You’re very welcome, Debbie!
Mainey says:
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 says:
Thank you for sharing that with us, Mainey! I’m glad you’re enjoying this recipe 🙂
Ileen says:
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 says:
Thank you for sharing that with us, Ileen!
Carmen says:
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 says:
That’s wonderful, Carmen! I’m so happy to hear your family enjoyed these muffins! 🙂
Melody says:
They truly are the best! Thank you for sharing your recipe. I will keep it forever.
Olga in the Kitchen says:
You’re very welcome, Melody! Makes me happy to hear that! 🙂
Klavdiya says:
This is the best blueberry muffin recipe I’ve come upon so far. Fluffy with a perfect top. Thank you.
Olga in the Kitchen says:
You’re welcome, Klavdiya! I’m glad you enjoyed them 🙂
Nicky W says:
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 says:
Thank you for the wonderful review, Nicky!
Christina says:
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 says:
That’s wonderful, Christina! I’m so happy to hear you’re enjoying this recipe!
Sherry says:
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 says:
Thank you for sharing that with us, Sherry! I’m glad you enjoyed this recipe!
Meggan says:
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 says:
That’s so great, Meggan! I’m so glad you and your family love this recipe! Sounds like you found a new favorite!
Kayla says:
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 says:
Love it! Thank you so much for sharing your experience making this recipe. I’m so glad you enjoyed this recipe!