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Blueberry Sour Cream Muffins

posted by Liz Berg on April 21, 2019 (updated 10/1/23)

If you’re looking for blueberry muffins with a cake-like consistency, these Sour Cream Blueberry Muffins are the answer.

Tender, sweet, and chock full of berries, you’ll want to make a double batch of the Best Blueberry Muffins!

Blueberry Sour Cream Muffins on a white square plate with fresh blueberries.

Table of Contents hide

1 Why You Must Make

2 Ingredient Notes

3 Recipe Tips

4 Frequently Asked Questions

5 You May Also Like:

6 Blueberry Sour Cream Muffins

Why You Must Make

Friends on one of my favorite food boards have been raving about this recipe for the best blueberry muffins for years. When I got an e-mail from the Mothers’ Club at my son’s high school about breakfast for the teachers, I finally got a chance to make them to see if they were right!
The sour cream makes these moist and tender, and I had enough batter so the thirteenth muffin was all mine! They are quite tasty!
And if you want to up your game even more, add a cheesecake filling and streusel topping like in these Cream Cheese Blueberry Muffins.

Ingredient Notes

Kitchen Staples –

Blueberry Sour Cream Muffins on a white plate with a red handled knife.

Recipe Tips

This blueberry muffin recipe produces muffins that are lighter than you’d expect, more like cake. Super delicious, especially since you don’t have to wait until the blueberry season to bake these!

Sour cream adds moisture and tenderness. PRO-Tip: The lactic acid in the sour cream helps soften the proteins in the flour by breaking some of the gluten bonds.

Using frozen blueberries is a wonderful way to minimize bleeding of purple juices into the muffin batter, but you must work quickly!

Plus, extend the baking time if using frozen berries allow time for them to bake thoroughly.

Coating the blueberries with flour helps keep them suspended in the batter. Otherwise, they could all sink to the bottom.

PRO-Tip: Do not over mix once the flour mixture is added as this will cause tunnels due to over activating the leaveners.

Fill your muffin tins ¾-full. This will result in a nice domed top instead of a flat top.

All ovens bake differently (my new oven is giving me headaches as everything takes longer to bake), so use the times listed as a guide, not as law.

Test your muffins with a toothpick inserted into the middle of a couple muffins near the end of the baking time. It should come out clean or with a few moist crumbs, not wet with batter when they’re done.

Let your muffins cool for at least 5 minutes before releasing them from the muffin tin. This allows the exterior to firm up before putting them on a cooling rack.

Blueberry Sour Cream Muffins on a round white plate with one cut to show the interior.

Frequently Asked Questions

Why Shouldn’t You Overmix Muffin and Quick Bread Batter?

Overmixing will create tunnels, make your muffins and quick bread tough, and create peaked instead of rounded muffin tops. This is due to over-activating the leavening agents.

Why Did All the Blueberries Sink?

Fresh berries are full of water and their weight will cause them to sink during the baking time. By lightly coating the blueberries in flour, they will remain suspended in the batter.

How Do You Make Sure Your Muffins are a Consistent Size?

Use a large cookie disher with a 3 tablespoon capacity.

Why Are My Muffins Sticking to the Muffin Papers?

Some cupcake or muffin papers are coated to prevent sticking. If yours are not, use a quick spritz with Pam or another no-stick baking spray to coat the liners before adding the batter.