Description

These blueberry sour cream muffins are impossibly soft and tender thanks to the secret ingredient: full-fat sour cream! Bursting with juicy blueberries and topped with golden, slightly domed tops, they’re perfect for breakfast, brunch, or anytime you need a homemade treat. The best part? They stay moist and delicious for days.

Ingredients

Dry Ingredients:

2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

1 cup full-fat sour cream
½ cup vegetable oil or melted butter
2 large eggs
2 teaspoons vanilla extract

Fruit:

1½ cups blueberries (fresh or frozen)

Optional:

1-2 tablespoons extra flour (for tossing with blueberries)
Coarse sugar for topping

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease each cup with butter or non-stick spray.

Step 2: Whisk the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed.

Step 3: Combine the Wet Ingredients

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: Prep and Fold in the Blueberries

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: Fill the Muffin Cups

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: Bake to Golden Perfection

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: Cool and Enjoy

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.

Notes

For extra-tall domes, fill the muffin cups fuller (about ⅞ full) and bake at 425°F for the first 5 minutes, then reduce to 375°F for the remaining time.
Testing frozen berries? Don’t thaw them! Toss frozen berries in flour while still frozen and fold them in gently. They’ll thaw as they bake.
Avoid the dreaded blue-green ring around your berries by not overmixing and making sure your baking soda is fresh.
Common mistake: Opening the oven too early causes muffins to deflate. Wait at least 15 minutes before peeking!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American