Blueberry Sour Cream Muffins

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These classic blueberry sour cream muffins are soft & moist on the inside with a crisp, sugar-coated top. Easy to make, and absolutely delicious, these will become your new favorite blueberry muffins recipe!

Muffins are a quick and easy breakfast or midday snack recipe to grab on the go. 

For other fruity muffin recipes, try these raspberry almond flour muffins, these orange almond muffins, or these pear & blueberry muffins.

For other healthy breakfast muffin recipes, try these banana date muffins, these chocolate sweet potato muffins, or these banana carrot muffins.

Jump to:

• Recipe Highlights
• Ingredients:
• Using Frozen Blueberries
• Equipment
• Instructions
• Storage
• Expert Tips
• FAQ
• 📖 Recipe

Recipe Highlights

• These blueberry muffins are an easy breakfast idea that is quick to meal prep for the week ahead.
• These muffins are bursting with blueberry flavor. They have a soft and flavorful inside with a crispy, golden brown, turbinado sugar-coated muffin top.
• This recipe works with either fresh or frozen blueberries so you can make this recipe all year long.

Ingredients:

• Blueberries: If it is blueberry season and you have the option, use fresh blueberries. However, this recipe also works with frozen blueberries, so you can make it any time of the year.
• Sour Cream: Sour cream adds extra moisture and richness to muffin recipes. Use full fat sour cream for the best results. You can substitute the sour cream with plain Greek yogurt for a healthier option.
• Flour: Use regular, all-purpose flour. You can substitute half of the all-purpose flour with a whole wheat flour, although it may alter the texture slightly. If needed, you can also use a gluten-free 1:1 flour blend.
• Sugar: These muffins contain a combination of both granulated and brown sugar. The tops of the muffins are sprinkled with turbinado sugar which becomes crispy once baked.
• Baking Powder & Baking Soda: The combination of baking powder and baking soda makes these muffins rise, giving them fluffy, domed muffin tops.
• Butter & Vegetable Oil: A combination of butter and vegetable oil gives the muffins moisture, making them extra soft on the inside. You can use a vegan butter as a substitute for the butter. You can also substitute the vegetable oil for another neutral-flavored oil, such as canola oil or sunflower oil.
• Eggs: Eggs act as a binding agent, holding the muffins together while they bake.
• Milk: A small amount of milk gives these muffins the best consistency. You can replace this with a non-dairy milk such as almond milk or oat milk.
• Salt: A dash of salt enriches the other flavors.

Using Frozen Blueberries

This recipe works excellently with frozen berries, but here are some tips to keep in mind for the best results:

• Don't thaw frozen blueberries. Drain any excess liquid from the berries, but don't thaw them before adding them into the batter.
• Coat the blueberries in flour. Coat the blueberries in a very small amount of flour to help prevent them from sinking and coloring the batter.
• Add a couple minutes of cook time. Frozen blueberries can make the batter colder than normal, requiring a couple extra minutes of baking time.
• Expect colored muffins. Frozen blueberries will bleed much more than fresh ones. The muffins will still taste just as delicious but may have more of a purplish-blue color.

Equipment

• A set of mixing bowls to make the batter in.
• A rubber spatula to mix the ingredients together.
• A muffin tin and muffin liners to bake the muffins in.

Instructions

Step 1: Sift the flour, granulated sugar, baking powder, baking soda and salt together.

Step 2: In a separate bowl, whisk the butter and brown sugar together. 

Step 3: Beat in the rest of the wet ingredients until smooth. 

Step 4: Add the wet ingredients to the dry ingredients. 

Step 5: Add a spoonful of batter to each muffin liner. 

Step 6: Fold in the blueberries to the rest of the batter. 

Step 7: Divide the batter evenly between the rest of the muffin tins. 

Step 8: Optionally, sprinkle the tops with turbinado sugar. Bake for 5 minutes at 400F. Reduce the temperature to 350F and bake for another 15 to 17 minutes.

Storage

• Room Temperature: For best results, store the muffins in an airtight container at room temperature for up to 2 days.
• Fridge: Store the muffins in an airtight container in the fridge for up to 6 days.
• Freezer: Store muffins in a freezer safe container or a Ziploc bag in the freezer for up to 2 to 3 months. Let them thaw overnight in the freezer before consuming.

Expert Tips

• Measure flour properly. Using a kitchen scale is the most accurate way to measure flour. If you don't have one, measure flour by scooping it into a measuring cup and using a knife to level it.
• Don’t overmix the batter. When combining the wet and dry ingredients, mix only until all the flour has been covered. Overmixing the batter will cause the muffins to be dense and hard.
• Fill the muffin tins a bit more than ¾ of the way full. Fill the muffin tins almost to the top for perfect, domed muffin tops.
• Reheat muffins before serving. These blueberry muffins are delicious while still warm, fresh out of the oven. For leftover muffins that have been stored in the fridge, you can reheat them in the microwave for 15 to 30 seconds, or bake them at 300F for 5 to 10 minutes to give them the same fresh-out-of-the-oven taste.

FAQ

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📖 Recipe