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Blueberry Muffins with Sour Cream
Soft, moist muffins bursting with fresh blueberry flavor. Warm and tender blueberry muffins with sour cream are deliciously easy to make with basic ingredients.
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Soft, moist Blueberry Muffins with Sour Cream are bursting with fresh blueberry flavor. Brown sugar is sprinkled over the top for that bakery-style goodness.
MORE RECIPES: Blueberry Bread | Blueberry Danish | Muffin Recipes
Who doesn’t love a warm and tender, freshly baked muffin? Deliciously easy, these sour cream blueberry muffins are loaded with fresh juicy blueberries
Made from scratch with basic ingredients and just a couple of mixing bowls, you can mix up these muffins in just 10 minutes. You can even make a big batch of the weekend and freeze them to enjoy later.
Blueberry muffins taste delicious with a cup of coffee or tea. Serve them for breakfast, a weekend brunch, or even an afternoon snack.
Blueberry Muffins with Sour Cream Ingredients
- Flour - all-purpose flour
- Salt
- Baking powder
- Eggs
- Butter - melted and cooled
- Sugar - granulated sugar
- Vanilla extract
- Buttermilk
- Sour cream
- Blueberries - fresh blueberries
- Sugar - light brown sugar
The sour cream in these muffins is what helps to create the fluffy, melt-in-your-mouth texture. If you prefer, you can substitute plain yogurt for the sour cream without losing any of the moist texture.
Buttermilk is another ingredient that adds moisture to the finished muffins. You can quickly make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every one cup of milk, stir in 1 tablespoon of the lemon juice or vinegar to make buttermilk.
The combination of blueberry and lemon is so refreshing and flavorful. Add a tangy burst to your muffins by adding a few drops of lemon extract or a bit of lemon zest.
How to Make Blueberry Muffins with Sour Cream
FIRST STEP: Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
SECOND STEP: Sift together flour, salt, and baking powder in a small bowl and set aside.
THIRD STEP: In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, buttermilk, and sour cream.
FOURTH STEP: Dump dry ingredients into the butter/eggs/sour cream mixture and stir gently, just until combined. Do not overmix.
FIFTH STEP: Toss 1 cup of blueberries with 1 remaining tablespoon of flour and fold into the muffin batter.
SIXTH STEP: Divide batter between the 12 muffin cups in the prepared pan, filling each cup about ¾ of the way full.
SEVENTH STEP: Sprinkle brown sugar over the top of the muffins.
EIGHTH STEP: Bake for 6-7 minutes at 425°F and then turn the oven down to 375°F and continue baking an additional 10-12 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.NINTH STEP: Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.
Can I use frozen blueberries?
You can use either fresh blueberries or unsweetened frozen blueberries in equal amounts. If you use frozen blueberries don’t let them thaw first, just put them directly from the freezer into your batter.
Can I use regular milk?
While regular milk can be substituted for the buttermilk, the buttermilk does add moisture to the finished muffins. If you don’t want to buy buttermilk you can make your own using whole or 2% milk and lemon juice or vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.
Why are my muffins dense?
Over stirring the batter can create muffins that will be too dense and tough. Also, don’t leave the muffins to cool in the baking pan as the heat from the pan will overcook them.
How to Store Blueberry Muffins with Sour Cream
ON THE COUNTER: Store leftover muffins in an airtight container on the counter for 2 to 3 days.
IN THE FREEZER: Freeze blueberry muffins in an airtight container for up to 1 month.
Blueberry Muffins with Sour Cream
Soft, moist muffins bursting with fresh blueberry flavor. Warm and tender blueberry muffins with sour cream are deliciously easy to make with basic ingredients.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Ingredients
- 2 cups all-purpose flour plus 1 tablespoon
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- ½ cup salted butter melted and cooled
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup sour cream
- 1 cup fresh blueberries rinsed and dried
- 2 tablespoons light brown sugar
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
- Sift together flour, salt, and baking powder in a small bowl and set aside.
- In a large mixing bowl beat or whisk together eggs, melted butter, sugar, vanilla extract, buttermilk, and sour cream.
- Dump dry ingredients into the butter/eggs/sour cream mixture and stir gently, just until combined. Do not overmix.
- Toss 1 cup of blueberries with 1 remaining tablespoon of flour and fold into the muffin batter.
- Divide batter between the 12 muffin cups in the prepared pan, filling each cup about ¾ of the way full.
- Sprinkle brown sugar over the top of the muffins.
- Bake for 6 to 7 minutes at 425°F and then turn the oven down to 375°F and continue baking an additional 10 to 12 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.
- Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.
Nutrition
Calories: 239kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 214mg | Potassium: 153mg | Fiber: 1g | Sugar: 16g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
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Comments
Lisa Hogg says
These blueberry muffins are amazing . I made them for the first time today . 💙💙💙