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Sour Cream Blueberry Muffins

Deliciously moist muffins with juicy blueberries and a crunchy crumb topping, finished with a zesty lemon glaze.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 200 kcal

Ingredients
  

For the Muffin Batter

  • 2 cups All-purpose flour The perfect middle ground for structure.
  • 1 tsp Baking powder Part of the 'lifting' duo.
  • 0.5 tsp Baking soda Part of the 'lifting' duo.
  • 0.5 tsp Salt Enhances the sweetness of the berries.
  • 0.5 cup Unsalted butter (Melted & Cooled) Provides better flavor than oil.
  • 0.75 cup Granulated sugar Provides sweetness and helps with browning.
  • 2 Large Eggs (Room Temp) Room temperature eggs emulsify better.
  • 1 cup Full-fat sour cream The star of the show (Greek yogurt is a substitute).
  • 1.5 tsp Pure vanilla extract For that classic aromatic base.
  • 1.5 cups Blueberries Fresh is best, but frozen works too!

For the Signature Crumb Topping

  • 0.5 cup Flour Base for the topping.
  • 0.25 cup Granulated sugar For sweetness.
  • 0.25 cup Brown sugar Provides a molasses-like crunch.
  • 0.25 cup Unsalted butter (Cold and Cubed) Essential for a crumbly texture.

For the Zesty Lemon Glaze

  • 0.5 cup Powdered sugar Base for the glaze.
  • 1 tbsp Fresh lemon juice Adds acidity to the glaze.
  • 1 tbsp Melted butter
  • 0.25 tsp Vanilla

Instructions
 

Phase 1: The “No-Overmix” Batter

  • Preheat your oven to 375°F (190°C).
  • In a medium bowl, combine your flour, baking powder, baking soda, and salt.
  • Whisk the melted butter with sugar and then add the eggs, whisking until the mixture looks pale and fluffy.
  • Stir in the vanilla and sour cream.
  • Fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing.

Phase 2: The Blueberry Flour Toss

  • Toss the blueberries in a tablespoon of flour to prevent sinking and fold them into the batter gently.

Phase 3: The Crumb and The Bake

  • Fill the muffin liners to the very top.
  • Make the crumb topping by cutting cold butter into the flour and sugars until it resembles wet sand.
  • Sprinkle a generous amount of crumb topping on each muffin.
  • Bake for 18–22 minutes or until a toothpick comes out clean or with a few moist crumbs.

Notes

To prevent soggy bottoms, remove muffins from the tin 5 minutes after baking and place them on a wire rack.
Keyword Baking, Blueberry Muffins, DESSERT, Muffin Recipe, Sour Cream