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
Scale
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.
