Blueberry Sour Cream Muffins
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 of the Best Blueberry Muffins!
Blueberry Sour Cream Muffins
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. The sour cream makes these moist and tender, and I had enough batter so the thirteenth muffin was all mine! And if you want to up your game even more, add a cheesecake filling and streusel topping like in these Cream Cheese Blueberry Muffins.
Tips for Making a Blueberry Muffin Recipe
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.
- 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.
- PRO-Tip: 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.
More of the Best Muffin Recipes:
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 or Poppy Seed Bread wth Blueberries? I hope you’ll try this recipe for the Best Blueberry Muffins!
This post was originally shared in May 2011. Photos and text were updated in 2019.
Blueberry Sour Cream Muffins
Perfect blueberry muffins for a breakfast, brunch or mid-afternoon treat!
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup sugar
- 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
Nutrition Information:
Yield:
12Serving Size:
1 muffinAmount Per Serving: Calories: 239Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 211mgCarbohydrates: 37gFiber: 1gSugar: 19gProtein: 3g
44 Comments on “Blueberry Sour Cream Muffins”
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!
Nothing like blueberry muffins to start the day right! I could have used some yesterday! But matzo will have to do! Thanks Liz.
“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
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!
Love the yummy post bursting with flavours, dear! xoxo
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!
we all adore blueberry muffins I keep trying new recipes and this one looks great will add to our list!
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!
Very pretty! Our fingers are crossed that my sons blueberry bushes produce lots of berries this year:@)
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.
Anne, thanks so much for your wonderful review! So glad you enjoyed!!!
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!
thank you for linking these delicious muffins at food palette series purple
Glad you finally tried them…the gold standard of blueberry muffins as far as I am concerned….
Oh, I’m so glad, Claudia! Happy to have two new fans of this marvelous recipe!!!!
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!
Thanks, everyone!!!
I love sour cream blueberry muffins! Those look delicious!
Amy, I think that substitution would work just fine! Let me know if you try them 🙂
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
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!