These bakery style Blueberry Sour Cream Muffins are moist and bursting with blueberries. You’ll be happy you’re having these muffins for breakfast.
I lived off the Sour Cream blueberry muffins my university sold. I remember them being sweet, fluffy, snd so tasty. These are just like those muffins. You don’t really taste the sour cream, but it does make the muffins really moist and fluffy.
How to make Sour Cream Blueberry Muffins
- Preheat the oven to 425°F. Spray nonstick spray into 10 standard-size muffin tins or line them with cupcake liners.
- Mix together the melted butter and sugar in a large bowl, then mix in the egg and vanilla extract. Then mix in the sour cream and milk one at a time until it’s fully incorporated.
- Add the flour, baking powder, and salt. Mix until it begins to come together (a few specks of flour are okay). Then fold in the blueberries.
- Scoop batter into the muffin tins, filling them all the way up.
- Bake for 5 minutes at 425°F, then turn the oven down to 375°F and bake for an additional 20 minutes (22 if using frozen blueberries). Once the muffins are golden brown remove them from the oven and allow them to cool for 10 minutes.
Do you have questions?
Substitute 1 cup of frozen blueberries for 1 cup of fresh blueberries and cook the muffins for 2 minutes longer.
You can substitute ½ cup of greek yogurt in place of the sour cream, but I think the sour cream gives the muffins a better flavor.
Watch how it’s made…
I hope you love this sour cream blueberry muffin recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!
Print
Sour Cream Blueberry Muffins
- Prep Time: 15 Minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 Muffins 1x
Description
Light and fluffy, these Sour Cream Blueberry Muffins are quick and easy. These are the best muffins. You’ll be happy you made these for breakfast.
Ingredients
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream*
- 1/4 cup low-fat milk
- 1 cup all-purpose flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup blueberries, fresh or frozen**
Instructions
- Preheat the oven to 425°F. Spray nonstick spray into 10 standard-size muffin tins or line them with cupcake liners.
- Mix together the melted butter and sugar in a large bowl, then mix in the egg and vanilla extract. Then mix in the sour cream and milk one at a time until it’s fully incorporated.
- Add the flour, baking powder, and salt. Mix until it begins to come together (a few specks of flour are okay). Then fold in the blueberries.
- Scoop batter into the muffin tins, filling them all the way up.
- Bake for 5 minutes at 425°F, then turn the oven down to 375°F and bake for an additional 20 minutes (22 if using frozen blueberries). Once the muffins are golden brown remove them from the oven and allow them to cool for 10 minutes.
Notes
You can substitute ½ cup of greek yogurt in place of the sour cream, but I think the sour cream gives the muffins a better flavor.
Substitute 1 cup of frozen blueberries for 1 cup of fresh blueberries and cook the muffins for 2 minutes longer.
Nutrition
- Serving Size: 1 Muffin
- Calories: 160
- Sugar: 12.4g
- Fat: 7g
- Carbohydrates: 22.9g
- Protein: 2.7g
Keywords: Sour Cream Blueberry Muffins, Sour Cream, Blueberry, Muffins, Breakfast
Recipe adapted from this Fluffy Chocolate Chip Muffin recipe by Broma Bakery.
Want more breakfast recipes?
