Craving soft, fluffy blueberry muffins with a hint of tangy richness? These homemade blueberry muffins with sour cream are a game-changer! With juicy bursts of fresh (or frozen) blueberries, a tender crumb, and a perfectly golden top, they taste just like your favorite bakery treat.
Sour cream adds extra moisture and a slight tang, making these muffins incredibly soft and flavorful. Serve them warm with a bit of butter or enjoy them as a grab-and-go breakfast.
Get ready to bake the best blueberry muffins ever—they come together in minutes!
Ingredients for Blueberry Muffins with Sour Cream
Dry Ingredients:
- 2 cups (240g) all-purpose flour – Creates a soft, tender muffin.
- 2 teaspoons baking powder – Helps the muffins rise.
- 1 teaspoon salt – Enhances all the flavors.
Wet Ingredients:
- ¾ cup (170g) granulated sugar – Adds the perfect amount of sweetness.
- ½ cup (113g) unsalted butter, melted – For a rich, buttery flavor.
- 2 large eggs (room temperature) – Helps bind the ingredients together.
- 2 teaspoons vanilla extract – Enhances the sweetness.
- ¾ cup (180ml) whole milk – Keeps the muffins moist.
- ¼ cup (60g) sour cream – Adds extra moisture and a subtle tang.
Mix-Ins & Topping:
- 8 ounces (about 1½ cups) fresh or frozen blueberries – The star of the recipe!
- 1 tablespoon flour – Toss with blueberries to prevent sinking.
- Coarse sugar (optional) – Sprinkled on top for a crisp, bakery-style crust.
How to Make Blueberry Muffins with Sour Cream
Step 1: Prepare the Dry Ingredients
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking in the batter.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, beat sugar, melted butter, and eggs together on medium speed until light and fluffy (about 2 minutes).
- Stir in vanilla extract and sour cream, mixing until smooth.
Step 3: Combine Wet & Dry Ingredients
- Add one-third of the dry flour mixture to the wet ingredients and stir gently.
- Pour in half of the milk and mix lightly.
- Repeat, alternating flour and milk, until everything is combined. Avoid overmixing!
- Gently fold in the floured blueberries to keep them from bursting.
Step 4: Bake the Muffins
- Divide the batter evenly into the 12 muffin cups. They should be nearly full.
- Sprinkle the tops with extra blueberries and coarse sugar for a bakery-style crunch.
- Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
These muffins are best served warm with butter or stored for later!
Pro Tips for the Best Blueberry Muffins
✔️ Weigh the flour – Too much flour can make muffins dense. If using measuring cups, spoon the flour into the cup and level it off.
✔️ Use room-temperature eggs and milk – This helps them mix evenly into the batter for a lighter texture.
✔️ Don’t overmix the batter – Overmixing can make muffins tough. Stir gently until just combined.
✔️ Toss blueberries in flour – This keeps them from sinking to the bottom of the muffins.
✔️ Use a high baking temperature – 400°F ensures tall, fluffy muffins with golden tops.
Variations & Add-Ins
🔹 Lemon Blueberry Muffins – Add 1 tablespoon of lemon zest and replace ¼ cup of milk with ¼ cup of fresh lemon juice.
🔹 Streusel Topping – Swap the coarse sugar for a crumbly topping made with flour, butter, and sugar.
🔹 Extra Moist Muffins – Substitute half of the butter with vegetable oil for a softer texture.
🔹 Chocolate Chip Blueberry Muffins – Stir in ½ cup of white or dark chocolate chips for a sweet twist.
Storage & Freezing Instructions
Storing Muffins
- Keep muffins in an airtight container at room temperature for 2-3 days.
- Refrigerate for up to 5 days, but warm them slightly before serving.
Freezing Muffins
- Wrap each muffin in plastic wrap and place them in a freezer-safe bag.
- Freeze for up to 3 months.
- To reheat, microwave for 20-30 seconds or bake at 300°F for 10 minutes.
Nutrition Facts (Per Muffin)
These are approximate values based on standard ingredients:
- Calories: 226 kcal
- Carbohydrates: 32g
- Protein: 4g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 53mg
- Sodium: 284mg
- Fiber: 1g
- Sugar: 15g
Blueberry Muffins with Sour Cream – Moist & Fluffy!
Equipment
- ✔️ Mixing bowls
- ✔️ Whisk
- ✔️ Electric hand mixer (optional)
- ✔️ Muffin pan (12-cup)
- ✔️ Paper cupcake liners
- ✔️ Measuring cups & spoons
- ✔️ Cooling rack
Ingredients
- Dry Ingredients:
- 2 cups 240g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Wet Ingredients:
- ¾ cup 170g granulated sugar
- ½ cup 113g unsalted butter, melted
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup 180ml whole milk
- ¼ cup 60g sour cream
- Mix-Ins & Topping:
- 1½ cups 8 oz fresh or frozen blueberries
- 1 tablespoon flour to coat blueberries
- Coarse sugar optional, for crunchy tops
Instructions
- 1️⃣ Preheat & Prep: Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
- 2️⃣ Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- 3️⃣ Toss Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter.
- 4️⃣ Mix Wet Ingredients: In a large mixing bowl, beat sugar, melted butter, and eggs until light and fluffy (about 2 minutes). Stir in vanilla extract and sour cream.
- 5️⃣ Combine Wet & Dry: Add ⅓ of the flour mixture, then half of the milk, and mix gently. Repeat, alternating flour and milk, until fully combined. Do not overmix.
- 6️⃣ Fold in Blueberries: Gently stir in the floured blueberries.
- 7️⃣ Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups. They should be almost full. Sprinkle with extra blueberries and coarse sugar.
- 8️⃣ Bake: Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
- 9️⃣ Cool & Enjoy: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter!
Video
Notes
Frequently Asked Questions
1. Can I use frozen blueberries instead of fresh?
Yes! You can use frozen blueberries if fresh ones aren’t available. However, don’t thaw them before mixing into the batter, or they may release too much juice and turn your muffins purple. Toss them in 1 tablespoon of flour before adding them to the batter—this prevents them from sinking to the bottom.
2. How do I make my muffins rise higher?
For taller, bakery-style muffins, try these tips:
✔️ Bake at 400°F (200°C) – A higher temperature helps create a quick rise.
✔️ Don’t overmix – Overmixing the batter can make muffins dense instead of fluffy.
✔️ Fill the muffin cups almost to the top – This ensures a nice dome shape.
3. Can I make these muffins without sour cream?
Yes, you can substitute the sour cream with:
- Plain Greek yogurt (full-fat is best for a similar texture)
- Buttermilk for a slightly tangier taste
- Applesauce or mashed bananas for a healthier twist (though the flavor and texture will change)
4. How do I make these muffins healthier?
To make a healthier version, try these swaps:
✔️ Use whole wheat flour – Replace half of the all-purpose flour with whole wheat for more fiber.
✔️ Reduce sugar – You can use ½ cup of sugar instead of ¾ cup without losing too much sweetness.
✔️ Swap butter for oil – Use coconut oil, avocado oil, or olive oil for a heart-healthier option.
✔️ Add oats or flaxseed – Stir in ¼ cup of oats or 1 tablespoon of ground flaxseed for extra nutrition.
5. How do I prevent my muffins from being dry?
Dry muffins usually happen because of too much flour or overbaking. To keep them moist:
✔️ Weigh the flour instead of scooping it. If using measuring cups, spoon the flour in and level it off.
✔️ Use room temperature ingredients – This helps them blend better into the batter.
✔️ Don’t overbake! Check muffins around 18 minutes and remove when a toothpick comes out with a few moist crumbs.
6. Can I make mini muffins with this recipe?
Yes! To make mini blueberry muffins, use a mini muffin tin and reduce the baking time to 10-12 minutes at 400°F. Keep an eye on them—they bake faster than regular muffins!
7. What’s the best way to store leftover muffins?
- At room temperature: Store in an airtight container for 2-3 days.
- In the fridge: Keep in an airtight container for up to 5 days (but warm them slightly before eating).
- In the freezer: Wrap muffins in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. To reheat, microwave for 20-30 seconds or warm in the oven at 300°F for 10 minutes.
8. Can I make these muffins dairy-free?
Yes! To make dairy-free blueberry muffins, swap:
- Butter → Coconut oil, vegetable oil, or vegan butter
- Milk → Almond, oat, or soy milk
- Sour cream → Dairy-free yogurt or coconut cream
9. Can I make these muffins vegan?
Yes! For vegan blueberry muffins, use the dairy-free swaps above and replace eggs with:
- Flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg)
- Applesauce (¼ cup per egg)
- Mashed banana (¼ cup per egg)
10. Why do my blueberries sink to the bottom of the muffins?
Blueberries can sink in the batter if they’re too heavy. To keep them evenly distributed:
✔️ Toss them with 1 tablespoon of flour before adding to the batter.
✔️ Use smaller blueberries—larger ones tend to sink more.
✔️ Avoid overmixing—the batter should be thick enough to hold them in place.
Final Thoughts – The Best Blueberry Muffins!
These bakery-style blueberry muffins with sour cream are moist, fluffy, and packed with juicy berries. The tangy sour cream makes them extra soft, while the coarse sugar topping adds the perfect crunch.
Make them for breakfast, brunch, or an afternoon snack—they’re guaranteed to be a hit!
However, if you’re looking for more delicious homemade baked goods, check out their baking at home section for more inspiration! 😊
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