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!
This post may contain affiliate links. Read my disclosure policy.
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.
Amanda says:
Best muffins I’ve ever had
Olga in the Kitchen says:
So happy to hear you enjoyed these, Amanda! 🙂
Mare says:
Delicious. My new favorite blueberry muffin recipe
Olga in the Kitchen says:
So happy to hear you enjoyed these! 🙂
Erin says:
I need to make these as jumbo and use frozen blueberries. Will that add too much time to the recipe for it to turn out well overall?
Olga in the Kitchen says:
For frozen berries, you want to add additional 5-10 minutes for baking time, but making these jumbo I would assume another at least 5 minutes. I wouldn’t know without experimenting myself. If you do decide to experiment it, please share results with the rest of us 🙂
Stephanie says:
Follow directions And they turned out perfect. They are the best blueberry muffins I have ever made. I added a crumble on the top and it added a nice crunch.
Olga in the Kitchen says:
I’m so happy to hear you enjoyed this recipe, Stephanie!
Paula says:
These blueberry muffins were so delicious! Though a couple more steps than my usual recipe, they were much better. My family really loved them.
Olga in the Kitchen says:
I’m so glad your family enjoyed this recipe, Paula!
Gamma says:
Hi Olga!
Can I use huckleberry jam in these muffins?
Olga in the Kitchen says:
Hi Gamma! Without trying it out myself, I wouldn’t know how it would affect the texture of the muffins. We only used different berries in this recipe.
Sherri says:
These are PERFECT. My youngest adores blueberries, but is a picky eater. I made these to use up the last of a fresh pint she hadn’t already scarfed down, and they were gone in seconds when they came out of the oven. Even my picky girl asks for them by name now!
I sprinkled a tiny bit of turbanado sugar on top just for crunch and sparkle. Definitely adding this to the family cookbook.
Olga in the Kitchen says:
Thank you for sharing that with us, Sherri! I’m so happy to hear you enjoyed this recipe 🙂
Kelleigh says:
This is hands down the best muffin recipe ever. I’ve subbed fresh or frozen berries, peaches, chocolate chips and they are all fantastic. I’ve baked for my husband for 30 years and this recipe is the only one he wants.
Great recipe. Wonderful instructions and turns out the same every time.
Olga in the Kitchen says:
Thank you for the wonderful review, Kelleigh!
Valerie says:
Definitely key step is to whisk the eggs and sugar until ribbon stage (very white and tripled in volume). I did substitute 1 cup of almond flour for one cup of the all-purpose flour, and absolutely LOVED the flavor, moisture, and structure. Husband and I agree they are the best blueberry muffins we’ve ever had!
Olga in the Kitchen says:
Thank you for that great review, Valerie! I’m so happy to hear you enjoyed this recipe 🙂
Jane says:
How long do I bake for mini muffins? Thanks!
Olga in the Kitchen says:
I did 18 minutes in my oven. Test it in the middle with wooden toothpick before taking out. Different ovens might differ by few minutes.
Nethena says:
they were delicious my kids and grandson loved them I made extra big muffins which only made six I added a little brown sugar butter and flour on top to make crumbles will make a again 🙂
Olga in the Kitchen says:
Thank you for sharing that with us, Nethena! I’m so happy to hear you enjoyed this recipe!
Susan says:
These are the best muffins I have ever made, even when made with gluten-free flour.
Olga in the Kitchen says:
I’m so glad you enjoyed this recipe, Susan! 🙂