Description
These blueberry sour cream muffins are soft and tender, bursting with juicy blueberries and topped with golden tops. They are perfect for breakfast or a homemade treat.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Create a well in the center of the dry ingredients. Add the sour cream, oil (or melted butter), eggs, and vanilla extract. Stir gently until just combined.
- Toss blueberries with 1-2 tablespoons of flour until lightly coated. Fold the blueberries into the batter gently.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Press a few extra blueberries into the top if desired.
- Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- These muffins stay moist for days.
- Use fresh or frozen blueberries.
- For best results, do not overmix the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Blueberry Sour Cream Muffins, muffins, breakfast