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