Easy Sour Cream Blueberry Muffins

These sour cream blueberry muffins deliver tender, rich blueberry muffins absolutely bursting with berries. The perfect sweet breakfast or mid afternoon snack that the whole family will love.

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My son really loves all things blueberry- especially those bagged mini blueberry muffins.

So this summer it has been the summer of all the blueberry recipes so I can satisfy the little blueberry disposal system we call a son.

While he likes many of our blueberry treats, he really goes crazy for blueberry muffins and loves these sour cream blueberry muffins!

They are so (dare I say?) moist, tender, and full of blueberries.

And fresh from the oven?

Such a treat! The perfect bite to start your day.

Ingredients and Kitchen Supplies

To make sour cream blueberry muffins, you’ll need:

• Fresh Blueberries – Frozen will work too.
• Sour Cream – We normally get the low fat kind for tacos, cheese quesadillas, and so on, but you will want to use full fat, regular sour cream for the best results. Lower fat will result in less moisture and a tougher crumb.
• Milk – Whole milk preferred for the same reasons as above.
• Flour – Regular all-purpose flour is what you want to stick with. Do not use bread flour.
• Baking Powder – This gives the blueberry muffins their rising power.
• Egg – The eggs help to give the muffins some rise and helps with structure.
• Sugar – To give the muffins a mild sweetness, we use granulated sugar.
• Salt – A little bit of salt helps to enhance the flavors.
• Butter – This helps to give the blueberry muffins some richness and flavor.
• Vanilla Extract – This adds some nice flavor to the muffins that contrasts the sweet-tart flavor of the blueberries.

For kitchen equipment, you’ll want:

• Hand mixer or stand mixer
• Spatula
• 12 cup muffin tin

How to Make Sour Cream Blueberry Muffins

1. Prepare the wet and dry ingredients.

Before you start doing anything, preheat your oven to 350 degrees.

As the oven heats, combine the butter, vanilla, and sugar in a large mixing bowl or bowl of your stand mixer.

Cream the butter, sugar, and vanilla together.

Add one egg and mix until combined.

Add in the second egg and agains mix until combined.

Scoop in the sour cream and cream until combined.

In a separate bowl, whisk the flour, baking powder, and salt together.

Just measure out your blueberries for now – they can chill for the time being.

2. Make the batter.

Working in batches, combine half of the flour mixture with the creamed butter mix, mixing only until combined.

Add the remaining flour to the batter, beating only until combined.

Fold in the blueberries using a soft spatula.

3. Fill and bake.

If desired, spray the muffin tin(s) with non-stick spray or place a cup cake liner in each cup.

Fill each cup to just about the top of each cup using a spoon or measuring cup.

For added sweetness, sprinkle a little bit of sugar on top or skip.

Place the filled muffin tin into the oven and bake for about 20 minutes.

Depending on your oven, they may need a bit more time or a little less.

They are done when a toothpick inserted into the center comes out clean and they start to turn a golden brown around the edges of the muffin top.

Allow them to cool more or less completely before attempting to remove from the muffin tin.

Serving

Sour cream blueberry muffins work well as a breakfast or as part of brunch.

Your kids may enjoy them as a snack after school or as part of their lunch.

You can warm them for a few seconds in the microwave before serving for a fresh from the oven flavor any time.

Spreading some regular or flavored butters can add an extra layer of flavor to the muffins when eating them as can using creams or other pastry toppings.

Storing

To store the muffins, allow them to cool and then place them into an air tight container.

They should stay fresh for about 3 to 5 days on the countertop

You can also freeze them if you like.

Before serving frozen blueberry muffins, allow them to thaw naturally overnight.

You may want to reheat them briefly in the microwave before serving.

Tips and Tricks

• It is often helpful to use cupcake wrappers or non-stick spray when making muffins. This helps to release them from the bottom of the pan.
• These sour cream blueberry muffins are very moist and rich. If you want a slightly less rich blueberry muffin, you can follow our buttermilk blueberry muffin recipe here.
• Do not over-mix the batter. You want to just encorporate the flour and wet ingredients. Mixing too much can make the texture chewy and tough.

Other Blueberry Recipes

Looking for other ways to use your fresh blueberries? Here are some of our favorites:

• Blueberry Banana Nut Bread
• Easy Buttermilk Blueberry Muffins
• Easy Blueberry Compote
• Blueberry Simple Syrup Recipe
• Blueberry Vodka Lemonade Cocktail
• Easy to Make Blueberry Lemonade
• Easy Blueberry Crumble

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