Blueberry Muffins with Sour Cream – Moist & Fluffy!
These homemade blueberry muffins are incredibly soft, moist, and bursting with juicy blueberries. The secret ingredient? Sour cream, which adds richness and a slight tang while keeping the muffins tender. With a golden, bakery-style top and a fluffy crumb, these muffins are perfect for breakfast, brunch, or an afternoon snack!
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
🔹 Frozen Blueberries? No problem! Use them straight from the freezer—no need to thaw. Toss with flour before adding to the batter.
🔹 Want Jumbo Muffins? Use a 6-cup jumbo muffin pan and bake at 400°F for 25-30 minutes.
🔹 Make Them Extra Soft! Swap half the butter for vegetable oil to keep muffins softer for longer.
🔹 Storage Tips: Store muffins in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days.
🔹 Freezing Instructions: Wrap muffins in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Reheat before serving.