• Skip to main content
  • Skip to primary sidebar
Megan vs Kitchen logo
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Subscribe
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Breakfast

    Sour Cream Blueberry Muffins

    Published: Apr 12, 2022 · Modified: Feb 17, 2023 by Megan

    Go to Recipe

    These bakery style Blueberry Sour Cream Muffins are moist and bursting with blueberries. You’ll be happy you’re having these muffins for breakfast.

    Sour Cream Blueberry Muffins stack on eachother

    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.
    Sour Cream Blueberry Muffins broken open to show texture

    Do you have questions?

    Can I make these with frozen blueberries?

    Substitute 1 cup of frozen blueberries for 1 cup of fresh blueberries and cook the muffins for 2 minutes longer.

    Can I substitute the sour cream?

    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.

    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!

    Pin
    Email
    Share

    Sour Cream Blueberry Muffins in a muffin tin

    Sour Cream Blueberry Muffins

    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.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 10 Muffins
    Calories: 160kcal
    Author: Megan
    Prevent your screen from going dark

    Ingredients
      

    • ¼ cup unsalted butter melted
    • ½ cup granulated sugar
    • 1 egg
    • ½ teaspoon vanilla extract
    • ½ cup sour cream*
    • ¼ cup low-fat milk
    • 1 cup all-purpose flour
    • ½ tablespoon baking powder
    • ¼ 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: 1Muffin | Calories: 160kcal | Carbohydrates: 22.9g | Protein: 2.7g | Fat: 7g | Sugar: 12.4g
    Don't know what to make this week?Join the email list & get a free e-book: Easy Dinners for Lazy Nights

    Recipe adapted from this Fluffy Chocolate Chip Muffin recipe by Broma Bakery.

    Pin
    Email
    Share
    « Balsamic Onion Burger
    Marinated Chicken in Air Fryer »

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Megan vs Kitchen, a place for simple Tex-Mex dinners. My goal is to make life easier by sharing easy and reliable dinners that everyone will love.

    More about me →

    Latest Recipes

    Easy BBQ Beef Brisket Sandwich Recipe (Slow Cooker)

    The Best BBQ Brisket Quesadilla

    Slow Cooker BBQ Beef Brisket Tacos

    Easy Slow Cooker Beef Brisket with BBQ Sauce

    Sweet & Spicy Chipotle BBQ Sauce

    Footer

    ↑ back to top

    Newsletter

    • Sign Up! for emails and updates

    Megan Vs Kitchen

    • About Me
    • Privacy Policy
    • Web Stories

    Connect

    • Contact
    • Instagram
    • Facebook
    • Pinterest
    • YouTube
    Sour Cream Blueberry Muffins in a muffin tin
    Sour Cream Blueberry Muffins stacked on top of eachother
    Sour Cream Blueberry Muffins stack on eachother