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–+ servings
Sour cream blueberry muffins on a cutting board ready to eat.

Sour Cream Blueberry Muffins

Easy, rich sour cream blueberry muffins can fill out a breakfast or provide a quick snack for your kids. Ready in minutes, you can make these muffins any time and use some of your fresh blueberries.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Appetizer, Breakfast, brunch
Cuisine: American
Keyword: blueberry sour cream muffins, sour cream blueberry muffins
Servings: 12 people
Calories: 281kcal
Author: Jenna

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • .5 teaspoon salt
  • 1 stick butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.25 cups sugar
  • .5 cups sour cream
  • 1/4 cup milk
  • 1 pint blueberries

Instructions

  • Preheat your oven to 350 degrees F.
  • Cream the butter, vanilla, and sugar in a large bowl or the bowl of your stand mixer.
  • Add an egg and mix to combine.
  • Add the second egg and mix to combine.
  • Add in the milk and sour cream, mixing to combine.
  • In a seperate bowl, whisk the flour, salt, and baking powder together.
  • Working in two batches, mix the flour mixture into the wet ingredients, mixing only to combine each time.
  • Fold in the blueberries.
  • Fill lined or greased cupcake containers to just about the top.
  • Place the tins in the oven and bake for about 20 minutes or until a toothpick comes out clean from the center.
  • Allow the muffins to cool before serving or storing.

Nutrition

Serving: 1muffin | Calories: 281kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 246mg | Potassium: 87mg | Fiber: 2g | Sugar: 25g | Vitamin A: 370IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg
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