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Sour Cream Blueberry Muffins

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There’s no better way to start your day than with a batch of fresh, tender Sour Cream Blueberry Muffins.

Sour Cream Blueberry Muffins in a polka dot ceramic bowl with one on a small white plate

Sour Cream Blueberry Muffins

Moist, tender and chock full of blueberries, exactly how each bite of a blueberry muffin should taste. I had been planning to bake up another muffin recipe for month’s #Twelve Loaves, when my plans were thwarted by another blogging obligation. Berry muffins, like this raspberry version are always a favorite, and it was time to branch out to blueberries!

Coincidentally, the first Tuesdays with Dorie of September landed on the Twelve Loaves reveal date and our assignment was Blueberry Muffins. This selection would work perfectly with the Twelve Loaves Farmers Market theme. So I revamped my plans. Reviews for this Baking with Julia simple blueberry muffin recipe were just as positive as my original choice…whew.

Sour Cream Blueberry Muffins in a white ceramic bowl with blue polka dots

Muffin Baking Tips

Making our own baking powder was one twist to this recipe. We mixed cream of tartar with baking soda instead of just reaching for the can in the pantry. An extended creaming time with the sugar and butter was also not typical of usual muffin protocol.

The blueberries were dusted in flour, but mine still seemed to congregate on the bottom, plus these had flat tops versus the classic mound found on bakery muffins. But the texture and taste overrode any lackluster presentation.

Right after these were baked, they were light and airy due to both the homemade baking powder and the mixing technique. When I ate one fresh out of the oven, it practically fell apart in my hands. These homemade blueberry muffins we quite delicate. The next day, when fully cooled and rested, the muffins took on a denser consistency. I sent a care package of these home with my oldest, so I wouldn’t eat them all myself. They were quite a lovely way to start the day.

 Sour Cream Blueberry Muffins on a white ceramic plate with the paper wrapper removed


Sour Cream Blueberry Muffins on a white ceramic plate with the paper wrapper removed

Sour Cream Blueberry Muffins

Tender blueberry muffins make with fresh blueberries, sour cream and cake flour

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 18 muffins


Adapted from Baking with Julia/Rick Katz contributing baker

  • 1 ¾ cups cake flour
  • 2 teaspoons baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • ¾ cup milk
  • ¼ cup sour cream
  • 4 ounces butter at room temperature
  • 2/3 cup sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature


  1. Preheat oven to 400º.
  2. Sift the flour, baking soda, cream of tartar and salt together twice. Remove a tablespoon or two of dry ingredients and toss with blueberries.In a separate bowl, whisk milk and sour cream together, and set aside.
  3. In a mixer fitted with paddle attachment, beat the butter on medium speed until white and pale, about 3 minutes. Add sugar and beat until mixture no longer feels grainy, about 3 minutes, scraping down the paddle and side of the bowl as needed. Add the eggs and yolk and beat until the mixture is fluffy, about 2 minutes.
  4. Remove the bowl from the mixer and sift half of the dry ingredients into the bowl. Add half of the milk and sour cream mixture and using a large rubber spatula, carefully fold the ingredients together, stopping when barely combined. Add remaining dry and liquid ingredients and fold in only until just mixed. Sprinkle over the blueberries and fold them in gently.
  5. Spoon batter into prepared muffins tins (greased or lined with paper liners) filling each cup at least 2/3 full and back for 18 to 20 minutes or until tops are golden and spring back when light pressed. Turn out muffins cake onto a cooling rack and allow them to cool for 10 to 15 minutes before serving.

Yield: 18 muffins

Total time: 1 hour

Nutrition Information:



Serving Size:

1 muffin

Amount Per Serving: Calories: 155Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 254mgCarbohydrates: 21gFiber: 1gSugar: 9gProtein: 3g


Please leave a comment on the blog or share a photo on Pinterest

#TwelveLoaves September: Farmers Market. After a delicious Savory month of August breads, we are taking a trip to the Farmers Markets! Our September baking mission is about baking a bread with something sweet or savory you find at the Farmers Market. After seeing all the beautiful figs and zucchini being posted on Facebook these weeks, it was an easy decision to make September a tribute to the Farmers Market. Share your September Farmers Market Bread (yeast or quick bread). Let’s get baking!

Here are my fellow hostesses this month with their delectable offerings:


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52 comments on “Sour Cream Blueberry Muffins”

  1. I would love to wake up to these blueberry muffins with my morning coffee!

  2. I truly was going to make these, and then life crept up on me. You for made this work !=) I’m now intimidated, lol.

  3. Those muffins look delish , Lizzy ! They look like cupcakes – a more substantial one 😉

  4. I ended up skipping TWD, since I wanted to make a different thing. I would imagine you’d make the berry fougasse though. Anyway, can’t argue with good blueberry muffins, though I suspect not your favorite recipe this one. But they look so plain, and then they are bursting with berries inside! Your bowls are so cute!

  5. I love blueberry muffins and they are always well received! Have a great week:@)

  6. I love blueberry muffins. I always put a bit of sugar and lemon zest on top before baking but maybe I should try this recipe and see if I like it better. 🙂

  7. Is that really all there is to baking powder? I would have never guessed it. Yes, I can see where making your own, nice and fresh, would trump the store variety. I love blueberry muffins and think there needs to be one next to the coffee cup that’s sitting here on my desk. 🙂

  8. I’m glad you enjoyed these. I never quite realized how easy it was to make baking powder. It’s definitely a technique I’ll use again.

  9. I’ve never made my own baking powder before, but of course, now I should! Great #TwelveLoaves choice!

  10. You can never have enough blueberry muffin recipes- this one looks incredibly light and delicious!

  11. These would be lovely in my kitchen right now with a cup of tea for breakfast! I always learn something from your posts- good to know how to make baking powder, thanks. And I especially enjoy the composition of your photos. Always well thought out and well done!

  12. Such pretty photos, Lizzy. Love your styling in this post. Blueberry muffins are a big favorite of mine. I can’t wait to try this recipe out next. Perfect for our #TwelveLoaves September baking:)

  13. Yum! I could polish off quite a few off them right away! 😉

  14. Hi Liz,
    Lovely muffins! I could eat a couple in one sitting! With a cup of warm tea!
    I’ve linked a zucchini bread!
    Thanks for hosting, have a great week!

  15. These are so beautiful muffins Liz! All berries except strawberries are very expensive and not so easy to find here!

  16. Liz, your “blue themed” pictures are wonderul and your blueberry muffins look so perfect – it does sound like a great recipe and I shall remember to give it a try next time the kids will be asking for blueberry muffins! Have a great Tuesday!

  17. I love blueberries, and this recipe is a classic! Thanks for sharing.

  18. I really enjoyed the lightness of these muffins. I ate two and the rest are in the freezer. Btw – I love your striped pitcher!

  19. Light and airy baked goods is what is found in many Japanese patisserie items. In other words, you are welcome to send a care package of these lovely gems to California =)

    P.s. Love the color coordination in your photos =)

  20. Fantastic looking muffins…and such a pretty presentation! Lovely, Liz!

  21. Fantastic pics! The muffins were good. I loved them with a little zest of lemon.

  22. I would love to start my day with one, maybe two of these and a cup of green tea.

  23. Blueberry muffins are the best. It is the most perfect breakfast and just reminds me of home.

  24. Bluberry muffins are such a simple, yet wonderful recipe. I think it’s so cool that you made your own baking powder!

  25. I love blueberry muffins and these look so soft and cute!

  26. I may have to try these this weekend!

  27. Blueberry muffins are one my favorites. These sound wonderful.

  28. you can never go wrong with a blueberry muffin- especially the ones you have here. I love them

  29. These do look like the perfect way to start the day. I love a good blueberry muffin and yours sounds quite lovely Liz! Thank you for sharing!

  30. We love blueberries muffins for breakfast, I will definitely have to try your version which by the way looks so good.

  31. These sound great and I love the addition of sour cream. One can never have too many blueberry muffins. I’d like to have one right now.

  32. I love blueberry muffins…yours look so light…I too like to add sour cream to the batter…yum!
    Perfect with a cup of coffee.
    Hope you are having a great week Liz 😀

  33. A great breakfast to kick start the day! They look fabulous, Liz.

  34. I pinned this recipe to make it soon.

  35. Muffins looks perfect to have with some coffee an relax in the morning.. Another great recipe Liz

  36. The blueberries are like little gems hidden inside the muffin. They look wonderful!

  37. Oh such beautiful muffins, Liz! How awesome that you made your own baking powder! I actually like the flatter top and the delicate texture. Guess I should start making my own baking powder! Lovely photos as always! : )

  38. I’d gladly take a dozen of these lovely muffins off your hands Liz. They look delicious! Very cool that you made your own baking powder too. I’ll have to give that a try one of these days.

  39. I’ve never made my own baking paper and actually had never thought of what was in it. I love the look of these muffins and yes, I do like a blueberry muffin to be full of blueberries xx

  40. I have never baked muffins using cake flour before or cream of tartar! I’ll have to give that a try. Thanks for sharing Liz –pinning!

  41. These look good to me! Maybe it’s because your photos always look good. I’m intrigued by the texture of these muffins, maybe I’ll make them despite the flat muffin top.

  42. The muffins are lovely, but I am in love with the pitcher and bowl you used 🙂

  43. I can never get tired of blueberry muffins with my morning coffee. Dunkin donuts blueberry muffins are so ‘fake’…seems like they use a mix, and the blueberries are just not there…they look and taste fake too.
    You now inspired me to bake more blueberry muffins since I always have fresh blueberries for my cereal in the morning! Yummy blueberry muffins, Lizzy…thanks for the inspiration! xo

  44. Blueberry muffins are always a good choice!

  45. I’d rather have a flat top tasty delicate muffin than a dense “meh” one from a bakery. I’ll have to try the technique with the homemade leavening. Very interesting.

  46. Ah, a favorite of mine! Homemade baking powder…now that’s something!

  47. I’ll need several of these blueberry muffins for breakfast — accompanied by a good cup of tea! have a great weekend, Liz! Thanks a lot for the nice birthday wishes.

  48. Fabulous, wonderful pictures, Liz.
    Perfect, absolutely perfect: I love your bowl and plate and muffins and table and blueberry…
    It’s a great recipe, yes indeed.

  49. These were really delicate. They are an excellent breakfast treat.
    Glad you enjoyed them!

  50. Making our own baking powder?? What can I say? You’re an amazing woman, Liz! Not to mention those yummy muffins!

  51. I’m sharing one more bread for September’s theme. Thank you for hosting, have a great week!

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