Blueberry Sour Cream Muffins have become a favorite in my kitchen, delivering a delightful burst of flavor in every bite. These muffins are not only soft and tender but also incredibly easy to make, thanks to the secret ingredient: full-fat sour cream. Bursting with juicy blueberries and topped with golden, slightly domed tops, they are perfect for breakfast, brunch, or any time you crave a comforting homemade treat. The best part? They stay moist and delicious for days!

Why You’ll Love This Blueberry Sour Cream Muffins

Here are a few reasons why these muffins will quickly become a staple:

They are incredibly moist due to the sour cream.
Quick to prepare and bake, taking only 30 minutes total.
Perfectly fluffy and light, making them irresistible.
They can be made with fresh or frozen blueberries.
Great for meal prep and can be enjoyed all week.
Versatile enough to serve as breakfast or a snack.
They are vegetarian-friendly, catering to various diets.
This recipe is easy enough for bakers of all skill levels!

Ingredients for Blueberry Sour Cream Muffins

Gather these items:

2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup full-fat sour cream
½ cup vegetable oil or melted butter
2 large eggs
2 teaspoons vanilla extract
1½ cups blueberries (fresh or frozen)
1-2 tablespoons extra flour (for tossing with blueberries)
Coarse sugar for topping

How to Make Blueberry Sour Cream Muffins Step-by-Step

Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed.
Step 3: Create a well in the center of your dry ingredients. Add the sour cream, oil (or melted butter), eggs, and vanilla extract right into that well. Using a rubber spatula or wooden spoon, gently stir until JUST combined.
Step 4: In a small bowl, gently toss your blueberries with 1-2 tablespoons of flour until they’re lightly coated. This magic step prevents them from sinking! Carefully fold the floured blueberries into your batter with just a few gentle strokes.
Step 5: Using an ice cream scoop or ¼ cup measure, divide the batter evenly among your prepared muffin cups. Fill each about ¾ full — they’ll rise beautifully! If you want that bakery look, press a few extra blueberries gently into the top of each muffin.
Step 6: Place the muffin tin in the center of your preheated oven and bake for 18-22 minutes. You’ll know they’re done when the tops are golden brown and spring back when gently touched, and a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter!).
Step 7: Let the muffins cool in the pan for about 5 minutes (this helps them set and makes them easier to remove), then transfer them to a wire cooling rack. Serve them warm with butter, or let them cool completely.

Pro Tips for the Perfect Blueberry Sour Cream Muffins

Keep these in mind:

These muffins stay moist for days, making them perfect for breakfast on the go.
Use fresh or frozen blueberries based on what you have available.
For best results, do not overmix the batter; the goal is just to combine.
Consider using a mix of blueberries and raspberries for a fruity twist.

Best Ways to Serve Blueberry Sour Cream Muffins

These muffins can be served in various delightful ways:

Warm with a pat of butter for a comforting breakfast.
Drizzled with honey or maple syrup for added sweetness.
Pair them with yogurt and fresh fruit for a balanced meal.

How to Store and Reheat Blueberry Sour Cream Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. For longer storage, you can freeze them for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.

Frequently Asked Questions About Blueberry Sour Cream Muffins

What’s the secret to perfect Blueberry Sour Cream Muffins?

The key to perfect muffins is using full-fat sour cream, which adds moisture and richness. Additionally, don’t overmix your batter; this will ensure they remain fluffy and tender.

Can I make Blueberry Sour Cream Muffins ahead of time?

Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just remember to bake them fresh when you’re ready for that delightful aroma.

How do I avoid common mistakes with Blueberry Sour Cream Muffins?

To avoid common pitfalls, ensure you measure your flour correctly and resist the urge to overmix the batter. This will help create those fluffy, moist muffins everyone loves.

Variations of Blueberry Sour Cream Muffins You Can Try

Here are a few fun variations to consider:

Try adding lemon zest for a refreshing citrus flavor.
Mix in nuts or seeds for added crunch and nutrition.
Use Greek yogurt instead of sour cream for a healthier option.
Replace some blueberries with chocolate chips for a sweet twist.

Blueberry Sour Cream Muffins: 12 Irresistibly Soft Treats - Blueberry Sour Cream Muffins - main visual representation

Blueberry Sour Cream Muffins: 12 Irresistibly Soft Treats - Blueberry Sour Cream Muffins - additional detail

For more delicious recipes, check out my latest recipes or try these Chocolate Oatmeal Bars for a sweet treat. If you’re looking for something festive, my Mini Cranberry Cheesecakes are perfect for Thanksgiving. Also, don’t miss my Caramel Apple Cheesecake Bars for a delightful dessert option. Lastly, if you’re in the mood for a comforting meal, try my Cheesy Chicken Noodle Soup.

For more information on the benefits of sour cream in baking, you can read this article on Baking Kneads.