If you are on the hunt for a moist, tender, and utterly delightful breakfast or snack option, this Sour Cream Blueberry Muffins Recipe is an absolute gem that you’re going to want to keep in your recipe collection forever. These muffins strike the perfect balance between a rich, tangy crumb from the sour cream and the juicy bursts of blueberries scattered throughout. Every bite melts in your mouth, showcasing a soft texture with a golden crust crowned by a sprinkle of coarse sugar that adds just the right amount of crunch. Whether you’re baking for a crowd or just treating yourself, these muffins will bring a smile to everyone’s face and fill your kitchen with a heavenly aroma.
Ingredients You’ll Need
This recipe stays true to simple, pantry-friendly ingredients, each playing a starring role in creating the rich flavor and luscious texture. From the tangy sour cream that keeps the muffins incredibly moist to the fresh blueberries providing natural sweetness and vibrant color, every item contributes something special.
- 3 cups all-purpose flour: Provides the structure for the muffins, use spooned and leveled flour for accuracy.
- 1 tablespoon baking powder: Gives the muffins their rise and fluffiness.
- ¼ teaspoon salt: Enhances every flavor, balancing sweetness perfectly.
- 1½ cups full-fat sour cream: The secret ingredient for moistness and tender crumb with a subtle tang.
- 2 large eggs: Adds richness and helps bind everything together.
- ½ cup vegetable oil: Keeps the muffins soft and prevents them from drying out.
- 1 cup granulated sugar: Sweetens the batter without overpowering the blueberries.
- 1½ teaspoons vanilla extract: Infuses warm flavor and aroma.
- 2 cups fresh or frozen blueberries: Bursts of juicy flavor, no need to thaw if frozen.
- Coarse sugar (optional): Sprinkling on top provides a delightful crunch and pretty finish.
How to Make Sour Cream Blueberry Muffins Recipe
Step 1: Prep the Oven and Muffin Pans
First things first, crank your oven up to 425°F and line 16 muffin cups with paper liners. This high initial temperature jumpstarts that lovely rise. If you prefer, you can fill 12 cups and use the extra batter for a mini loaf pan — no batter goes to waste!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent is evenly dispersed and your muffins rise uniformly with no salty spots.
Step 3: Whisk the Wet Ingredients
In another bowl or a large measuring jug, whisk the sour cream and eggs until smooth. Then stir in the vegetable oil, sugar, and vanilla extract until you have a silky, combined mixture that smells just heavenly.
Step 4: Prepare Blueberries and Coat
If you’re using fresh blueberries, rinse them gently and pat dry with a paper towel to avoid excess moisture. For frozen blueberries, no need to thaw — just toss them straight in. Add your berries to the flour mixture and give it a gentle toss to coat them with flour, preventing them from sinking to the bottom during baking.
Step 5: Combine Wet and Dry Mixtures
Pour the sour cream and egg mixture over your flour and blueberry bowl. Gently fold it all together with a spatula until just combined. The batter will be thick and lumpy, which is exactly how you want it; be careful not to overmix or the muffins might turn out dense.
Step 6: Fill Muffin Cups and Add Toppings
Divide your thick batter evenly among the muffin cups, filling them nearly to the brim. Sprinkle the tops with a bit of coarse sugar for that irresistible sparkle and crunch. For an extra pretty touch, press a few extra blueberries on top of each muffin.
Step 7: Bake in Three Temperature Stages
Pop the muffin pans into the hot oven and immediately turn the heat down to 400°F. Bake for 5 minutes to get that initial lift. Then, lower the temperature again to 350°F and continue baking for 15 to 18 minutes more. Resist the urge to open the oven during this time — patience results in perfectly baked muffins that are moist inside with golden tops.
Step 8: Cool and Enjoy
Once the muffins come out of the oven, let them rest in the pan for 5 to 10 minutes before transferring to a wire rack. You can enjoy these warm, when they’re at their fluffiest and most fragrant, or let them cool completely for storage.
How to Serve Sour Cream Blueberry Muffins Recipe
Garnishes
If you want to elevate your muffins visually and flavor-wise, consider a dollop of whipped cream or a lightly dusting of powdered sugar. A small pat of butter melting over a warm muffin is an irresistible classic as well.
Side Dishes
These muffins pair wonderfully with a simple cup of coffee or tea for breakfast or a snack. For a heartier breakfast, try them alongside scrambled eggs, yogurt with granola, or a fresh fruit salad to balance the sweetness.
Creative Ways to Present
For a fun twist, slice a muffin in half and spread cream cheese or lemon curd inside. You can also serve them sliced as part of a brunch buffet with assorted jams and nut butters to create a colorful and inviting spread.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your sour cream blueberry muffins in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh without drying out.
Freezing
These muffins freeze beautifully! Wrap each muffin individually with plastic wrap or foil, then place in a freezer bag. They last well for up to 3 months and make for a perfectly portable, ready-to-thaw snack.
Reheating
To bring your muffins back to that fresh-baked warmth, microwave a thawed muffin for 15-20 seconds or warm it in a 350°F oven for about 5-7 minutes. You’ll have that lovely soft texture and aroma all over again.
FAQs
Can I use frozen blueberries in this Sour Cream Blueberry Muffins Recipe?
Absolutely! Frozen blueberries can be used straight from the freezer without thawing. Just toss them in with the flour mixture to prevent color bleeding and uneven distribution.
What makes sour cream a good ingredient for muffins?
Sour cream adds moisture and richness to muffins while providing a subtle tang that balances the sweetness. It also contributes to a tender, soft crumb that keeps muffins fresh longer.
Can I substitute sour cream for yogurt?
You can substitute sour cream with an equal amount of Greek yogurt, which will produce a similar moist texture and tangy flavor, but be mindful it might alter the crumb slightly.
Why do I need to coat the blueberries with flour?
Coating blueberries with flour before adding to the batter helps prevent them from sinking to the bottom during baking and keeps the muffins looking evenly studded with berries.
How do I know when the muffins are done?
Your muffins are ready when the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Final Thoughts
I truly hope you give this Sour Cream Blueberry Muffins Recipe a try — it’s one of those timeless recipes that impress with its simplicity and astonishing flavor every single time. Whether for a casual weekend breakfast or a special occasion treat, these muffins never fail to please. Once you experience their irresistible moistness and sweet-tart bursts of blueberry, I promise they’ll become a beloved staple in your kitchen too!
Print
Sour Cream Blueberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Sour Cream Blueberry Muffins are moist, tender, and bursting with fresh blueberries. Made with full-fat sour cream for richness and a perfectly balanced sweetness, they come together easily for a delightful breakfast or snack. Coarse sugar on top adds a lovely crunch and bakery-quality finish.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour (spooned and leveled, 360g)
- 1 tablespoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1½ cups full-fat sour cream
- 2 large eggs
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1½ teaspoons vanilla extract
Fruit
- 2 cups fresh or frozen blueberries
Topping (optional)
- Coarse sugar (for topping, optional but highly recommended)
Instructions
- Prep the Oven and Muffin Cups: Preheat your oven to 425°F. Line 16 muffin cups with paper liners. You can fill 12 of these and pour the remaining batter into a mini loaf pan for variety.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl or large measuring jug, whisk the full-fat sour cream with eggs until smooth. Add vegetable oil, sugar, and vanilla extract, stirring until everything is fully incorporated.
- Prepare Blueberries: If using fresh blueberries, rinse and pat them dry carefully. If using frozen blueberries, no need to thaw; simply add them straight from the freezer to the dry flour mixture. Toss to coat the berries with the flour to prevent them from sinking during baking.
- Combine Wet and Dry Mixtures: Pour the wet sour cream mixture into the bowl with the flour and blueberry mixture. Gently fold with a spatula until just combined. The batter will be thick, which is the desired consistency for tender muffins.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling nearly to the top. Sprinkle each muffin with coarse sugar and press a few extra blueberries on top for an attractive, bakery-style finish.
- Bake in Temperature Steps: Immediately place the muffin pans in the oven and reduce the temperature to 400°F. Bake for 5 minutes, then lower the heat to 350°F without opening the oven door. Continue baking for 15–18 more minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5–10 minutes before transferring them to a wire rack. Serve warm for best flavor, or cool completely and store in an airtight container to keep fresh.
Notes
- Use either fresh or frozen blueberries; coating frozen berries in flour helps prevent them from sinking and keeps color from bleeding.
- Coarse sugar on top adds a delightful crunch and visual appeal but is optional.
- Do not overmix the batter; mixing until just combined ensures the muffins stay tender and moist.
- Using full-fat sour cream contributes to the moist texture and rich flavor of the muffins.
- Baking with the initial high temperature allows the muffins to rise quickly before setting the structure with lower heat.
