Why Make This Recipe

Blueberry Sour Cream Muffins are a delicious treat that everyone loves. They are moist, fluffy, and packed with sweet blueberries. Perfect for breakfast or a snack, these muffins are easy to make and bring a burst of flavor to your day. The addition of sour cream gives them a unique richness that sets them apart from ordinary muffins. Whether you enjoy them fresh from the oven or as a tasty snack later, you will find them hard to resist.

How to Make Blueberry Sour Cream Muffins

Ingredients:

• 1 cup frozen blueberries
• 2 cups all-purpose flour
• 1 cup sour cream
• 1/2 cup sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix together the sour cream, melted butter, eggs, and vanilla until smooth.
4. Add the wet ingredients to the dry ingredients and gently mix until just combined.
5. Fold in the frozen blueberries.
6. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool for a few minutes before serving.

How to Serve Blueberry Sour Cream Muffins

Serve these muffins warm or at room temperature. They go great with a cup of coffee or tea. You can also serve them with a spread of butter or cream cheese for added flavor. These muffins are perfect for breakfast, brunch, or as a simple snack throughout the day.

How to Store Blueberry Sour Cream Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, place them in the refrigerator for up to a week. You can also freeze them for up to 3 months. Just make sure to wrap them well before freezing and thaw them in the fridge when you are ready to enjoy them.

Tips to Make Blueberry Sour Cream Muffins

• Use frozen blueberries for the best results. They are less likely to break apart during mixing.
• Make sure not to overmix the batter; gently fold the ingredients until just combined.
• To enhance the flavor, you can add a sprinkle of lemon zest to the batter.
• For a crunchy top, sprinkle some coarse sugar on top of the muffins before baking.

Variation

You can customize these muffins by adding chopped nuts or substituting a different berry like raspberries or strawberries. Chocolate chips can also be a delightful addition for a sweeter twist.

FAQs

Can I use fresh blueberries instead of frozen?
Yes, you can use fresh blueberries. Just be gentle when mixing to avoid crushing them.

Can I make these muffins without sour cream?
If you don’t have sour cream, you can substitute it with plain Greek yogurt or buttermilk.

How can I make these muffins lighter?
For lighter muffins, you can replace some of the all-purpose flour with whole wheat flour or add a bit of applesauce for moisture.

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Blueberry Sour Cream Muffins

Moist and fluffy muffins packed with sweet blueberries, perfect for breakfast or a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Calories 180 kcal

Ingredients

  

Dry ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet ingredients

• 1 cup sour cream Can substitute with Greek yogurt or buttermilk.
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Mix-ins

• 1 cup frozen blueberries Fresh blueberries can be used but handle gently to avoid crushing.

Instructions

 

Preparation

• Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In another bowl, mix together the sour cream, melted butter, eggs, and vanilla until smooth.
• Add the wet ingredients to the dry ingredients and gently mix until just combined.
• Fold in the frozen blueberries.

Baking

• Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Allow to cool for a few minutes before serving.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months.

Keyword Baking, Blueberry Muffins, Breakfast Recipes, Muffins, Sour Cream Muffins