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.
Letha says:
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 says:
You’re welcome! I’m so glad you enjoyed this recipe, Letha!
Tammi says:
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 says:
That’s wonderful, Tammi! I’m glad you’re enjoying this recipe!
Melinda says:
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 says:
That’s amazing, Melinda! Thank you for your beautiful review. I’m so happy to hear you enjoyed this recipe!
Eugene says:
Yum! I made 6 jumbo muffins and baked for 25 minutes. Recipe is super easy too.
Olga in the Kitchen says:
Thank you for sharing that with us, Eugene!
Emily says:
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 says:
That’s wonderful, Emily! Thank you for sharing with us your beautiful review!
Deb says:
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 says:
I know what you’re saying lol I’m glad you enjoyed these :)!
riley says:
The BEST muffins recipe!!! They turn out perfect every time!
Olga in the Kitchen says:
Thanks Riley! I’m so happy you enjoyed this recipe!
Gena says:
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 says:
Yay! Thank you for the wonderful review, Gena! I’m so glad you enjoyed this recipe!
Caroline H. says:
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 says:
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 says:
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 says:
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 :).