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Blueberry Sour Cream Muffins

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If you’re looking for blueberry muffins with a cake-like consistency, these Blueberry Sour Cream Muffins are the answer. Tender, sweet and chock full of berries, you’ll want to make a double batch!

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

Blueberry Sour Cream Muffins

Friends on one of my favorite food boards have been raving about these 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.  The sour cream makes these moist and tender, and I had enough batter so the thirteenth muffin was all mine!

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

Tips for Making Blueberry Muffins

These sour cream blueberry muffins are lighter than many muffins, more like cake. Super delicious, especially since you don’t have to wait until blueberry season to bake these!

  • Sour cream adds moisture and tenderness. The lactic acid helps soften the proteins in the flour.
  • Using frozen blueberries is a wonderful way to minimize bleeding of purple juices into the muffin batter, but you must work quickly!
  • Coating the blueberries with flour helps keep them suspended in the batter. Otherwise, they could all sink to the bottom.
  • Do not over mix once the flour mixture is added as this will cause tunnels due to over activating the leaveners.
  • 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.

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

You’ll also love these Buttermilk Bran Muffins, Double Cherry Muffins, Buttermilk Corn Muffins, Raspberry White Chocolate Muffins, Double Berry Muffins and Blueberry Orange Muffins. And how about this Lemon Blueberry Muffin Bread?

This post was originally shared in May, 2011. Photos and text were updated in 2019.

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

Blueberry Sour Cream Muffins

Perfect blueberry muffins for a breakfast, brunch or mid-afternoon treat!

  • Author: Liz Berg
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Brunch, Quick Bread
  • Method: Mixing, Baking
  • Cuisine: American

Ingredients

2 cups flour

1 tablespoon baking powder

1/4 teaspoon salt

1 egg

1 cup sugar

1/2 stick (4 tablespoons) butter, melted and cooled slightly

1 1/4 cups sour cream

1 1/2 cups frozen blueberries (use wild if available) or fresh blueberries

Instructions

Preheat oven to 350º.

Line muffin tin with paper liners.  Set aside.

Whisk flour, baking powder and salt in large bowl.

Using another bowl or large Pryex measuring cup, whisk egg for about 20 seconds, add sugar and whisk well, then slowly add melted butter.  Add sour cream and whisk to combine.

Add berries to dry ingredients and toss.  Add sour cream mixture and fold in gently with spatula.  Do not over-mix, but make sure flour is incorporated.

Divide  batter into muffin tin.  Bake till golden and toothpick inserted in center comes out clean, about 25-30 minutes.  Remove muffins from pan to wire rack and cool slightly before serving.

Notes

Adapted from America’s Test Kitchen

 

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44 comments on “Blueberry Sour Cream Muffins”

  1. Lucky teachers! I love sour cream anything but it go insane when its in a pastry. Well done! Thanks for sharing 🙂

  2. Sound perfect! I have a blueberry coffeecake recipe from my great aunt that uses sour cream, I love the texture it creates! Great photos too, Denise! 🙂

  3. I am sure the teachers enjoyed themselves with these wonderful looking muffins!

  4. Oh wow Lizzy, these sound amazing. Printed and will be used ASAP!! 🙂

  5. I love blueberries in anything! The teachers must have certainly enjoyed these moist looking muffins. (Glad you were able to have one!)

  6. I love the blue-hued tint of blueberry muffins. This sounds like a great recipe, especially with the sour cream for moistness.

  7. Its amazing how sour cream can help make muffins, cakes, etc so moist!! Mmmm these sound great Lizzy! : )

  8. Oh…yeah! These look right up my alley. Soft and sweet and full of blueberries. Yours look irresistible. Thanks for sharing such a popular recipe…I hadn’t heard about it and now will HAVE TO try it.

  9. Okay, why does sour cream make everything so much better? I have a coffee cake recipe that uses sour cream and it’s so good. These sound delicious!

  10. Liz, these look great and so pretty! What a nice treat for the teachers…so sweet! Once again, your photo’s are beautiful! I’m glad you got that 13th muffin! 🙂

  11. What a great recipe! I LOVE sour cream in baked goods :), Miriam@Meatless Meals For Meat Eaters

  12. Hi Lizzy! They look so delicious! And I’ve waiting for this kind of recipe where I can use the leftover sour cream! I don’t cook western meal as much (as you know), and when I buy some stuff like sour cream, it will stay in my house forever until it’s time to toss. This recipe is a keeper so I get to use up all the leftover sour cream next time. Thank you!!

  13. They looks super moist and delicious! So many blueberries! I will have to try this one for my muffin loving son.

  14. I wish I was the teacher!! YUM! I love muffins made with sour cream.

  15. yum! These sound delicious! I am your newest follower and would love it if you would check out my blog and follow me too 🙂 Thanks!
    -Nikki
    http://chef-n-training.blogspot.com/

  16. A classic recipe! I will be trying this out over the long weekend. Yum!

    -the constant hunger

  17. They look delicious, Lizzy. I have got to make these for my husband.

  18. I definitely have a craving for your muffins. They look like they could give my go-to recipe a run for its money.

  19. great clicks….looks yummy!!!!!!!!!!
    I’m happy follower of ur blog now…do visit my space when time permits…

    DeepthiDigvijay
    Good Food Recipes
    Coffe With Me Deepthi

  20. delicious looking sour cream muffins looks wonderful with the blueberries

  21. Today I realized I still had frozen blueberries in my freezer from last summer and need to use them ASAP and here you are and here I am with my muffin tin. Yes!

  22. What do you think about subbing yogurt for the sour cream? I don’t have any sour cream, but I do have some plain yogurt in the fridge.

    Amy @ A Little Nosh

  23. Amy, I think that substitution would work just fine! Let me know if you try them 🙂

  24. I love sour cream blueberry muffins! Those look delicious!

  25. Thanks, everyone!!!

  26. All I can say is glad Claudia and you made these, I made them last night with a few adaptions and they were the best muffins I sure ever had, love the addition of sour cream in them, make them tender… posted them today with your mention ad well as Claudia thanks to both of you!

  27. Oh, I’m so glad, Claudia! Happy to have two new fans of this marvelous recipe!!!!

  28. Glad you finally tried them…the gold standard of blueberry muffins as far as I am concerned….

  29. thank you for linking these delicious muffins
    at food palette series purple

  30. You ought to be a part of a contest for one of tthe greatest blogs on the web.
    I will highly recommend this web site!

  31. Found your recipe on Pinterest, and it’s replacing my former favorite to become my new Holy Grail. We love the soft cake-like rather than dense-muffin texture. I use frozen berries we picked. I’ve forgotten to stir them into the dry ingredients both times and will try to remember next time.

  32. Very pretty! Our fingers are crossed that my sons blueberry bushes produce lots of berries this year:@)

  33. I’ve got a few bags of frozen blueberries that I need to use before this next harvest season. Perfect recipe to do so, Liz!

  34. we all adore blueberry muffins I keep trying new recipes and this one looks great will add to our list!

  35. I love the tip for coating the blueberries in flour so they don’t sink to the bottom. Blueberry and lemon is a favorite combination and these are so yummy!

  36. Love the yummy post bursting with flavours, dear! xoxo 

  37. I’m a muffin fanatic and the beautiful blueberries just hitting the stores make this beauty the perfect muffin to make right now. They’re perfect with my cup of coffee in the morning or with a delicious salad for lunch. Adding sour cream will keep them tender and moist!

  38. “Panera Bread” sells muffins that almost look like those but flatter. They call them I think “Scrum muffins.” Blueberry and Cranberry to be exact. And expensive! L 😛 L

  39. Nothing like blueberry muffins to start the day right! I could have used some yesterday! But matzo will have to do! Thanks Liz.

  40. Blueberry Muffins are such a classic but the search for a moist and tender muffin recipe can be a bit daunting!
    Thank you for a great recipe – sometimes nothing hits the spot like a blueberry muffin and I like the idea that one can either go with fresh or frozen blueberries here!

  41. Love, love, love everything about these fabulous looking muffins. I don’t think you can ever have enough blueberry muffin recipes! 

  42. Another tempting recipe Liz, thank you!

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