Blueberry Muffins with Sour Cream

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Our blueberry muffins with sour cream are guaranteed to turn any ordinary breakfast into a tasty mouthful. With their fluffy texture and just the right amount of sweetness and tartness, you’ll want more than one. I know I do!

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Close up of a sour cream blueberry muffin.

Mix It, Bake It, & Eat Blueberry Muffins!

Yes I know, another blueberry recipe. In some posts past, I mentioned that blueberries are one of my family’s favorites. So naturally, there will be even more than this!

Fan of all things blueberry? Try my Lemon Blueberry Cookies, and my favorite Easy Lemon Blueberry Bundt Cake with Sour Cream.

Why You’ll Love Our Blueberry Muffins With Sour Cream

Freshly baked with a smear of butter
Blueberry muffins are wonderful for bake sales, dessert tables, or even a tasty snack in your kiddos’ lunch box.
Add a muffin to your morning breakfast or coffee

Gathering Your Ingredients

All Purpose Flour
Baking Powder
Baking Soda
Eggs – Room temperature eggs
White Granulated Sugar
Salt
Avocado Oil – Other oils like canola oil, vegetable oil, or even olive oil will all work as well.
Pure Vanilla Extract
Sour Cream – I love the flavor sour cream adds to baked goods, you can also use greek yogurt or even blueberry flavored yogurt.
Fresh Blueberries – Fresh blueberries are ideal, but yes you can use frozen blueberries as well.

Blueberry muffin with sour cream ingredients.

Kitchen Supplies I Use

Muffin Tin

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Muffin Liners

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Hand mixer

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How To Make Blueberry Muffins with Sour Cream

Preheat your oven to 375 F and prepare a muffin tin with nonstick baking spray or muffin liners.

In a medium bowl sift together flour, baking powder, and baking soda, and whisk together to combine.

In a large bowl add eggs, sugar, and salt. Beat them together with a hand mixer to combine.

Add the sour cream, oil, and vanilla. Mix until just combined.

Add the flour mixture to the dry ingredients 1/3 at a time, and mix to combine until all the flour is added without overmixing.

With a rubber spatula toss the fresh blueberries in a bit of flour, just enough to dust the outside. Once dusted, add the blueberries to the batter and gently fold them in.

Flour dusted blueberries added to the muffin batter.

Blueberry muffin batter being poured into muffin liners.

Using an ice cream scoop or cookie scoop, fill each muffin liner 3/4 of the way full and top with a generous sprinkle of turbinado sugar and additional blueberries.

Bake them for 25-30 minutes or until a toothpick inserted comes out clean.

Let the muffins cool for 10-15 minutes before enjoying them.

Blueberry sour cream muffins stacked together.

Storage for Blueberry Sour Cream Muffins

For the best flavor and texture, store your muffins in an airtight container at room temperature. Enjoy them within 2-3 days.

Fridge Storage: To keep your muffins moist, store them in an airtight container with a damp paper towel in the container. Refrigeration will draw the moisture out of your muffins, and we don’t want that, the damp towel will help with that.

Freezer Storage: You can easily freeze your muffins to serve at a later date. Once baked, place them on a baking sheet and freeze them for 1-2 hours until solid. Then transfer the muffins to a freezer-safe container or bag. Store for up to 3 months. Thaw at room temperature for 30-45 minutes before enjoying.

Variations of our Blueberry Muffin Recipe with Sour Cream:

Mini muffins! – I’ve actually made these already so check out our mini blueberry muffins recipe.

Add lemon – Also another favorite combination of ours. Use lemon zest or fresh lemon juice for a nice punch of lemon flavor.

Streusel topping – Before baking add a streusel topping made with butter, sugar, cinnamon, and flour. Add oatmeal as well for another texture to the streusel.

Overhead of 3 blueberry sour cream muffins.

Recipe FAQs:

Why did my blueberries sink to the bottom of the muffins?

Your fresh blueberries need to be dusted with flour before being folded into the muffin batter. This will suspend them in the batter and slow them down so they don’t all sink to the bottom. However, some may reach the bottom depending on their weight.

Why do my blueberry muffins have a rubbery texture?

The main culprit for this is overmixing causing dense muffins. When I’m making muffins I like to mix it just a few seconds past how you would mix pancake batter, just slightly lumpy. The muffin batter doesn’t have to be silky smooth, it’s alright if there are small lumps.

Expert Tips

Be sure not to overmix the batter, this causes a tough crumb structure that won’t be light and moist.
Topping with Turbinado sugar is a really special treat, so try not to skip it!

Try these other similar recipes!

Overhead of three staggered blueberry muffins.

Blueberry Muffins with Sour Cream

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Total Time: 45 minute

Instructions

Preheat your oven to 375 F and prepare a muffin with with baking spray or muffin liners.
In a medium bowl sift together flour, baking powder, and baking soda, Whisk together to combine.
In a large mixing bowl add eggs, sugar, and salt. Beat together with a hand mixer to combine.
Add the sour cream, oil, and vanilla. Mix to combine.
Add the flour mixture to the dry ingredients 1/3 at a time, and mix to combine until all the flour is added.
Toss the fresh blueberries in a bit of flour, just enough to dust the outside. Once dusted, add the blueberries to the muffin batter and fold them in.
Fill each muffin liner 3/4 of the way full and top with muscovado sugar and additional blueberries.
Bake for 25-30 minutes or until a toothpick inserted comes out clean.