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Overhead of three staggered blueberry muffins.

Blueberry Muffins with Sour Cream

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!

  • Total Time: 18 minute



2 cups All Purpose Flour, and extra for dusting berries

1 teaspoon Baking Powder

1/4 teaspoon Baking Soda

2 Eggs

1 cup White Granulated Sugar

1/2 teaspoon Salt

1/2 cup Avocado Oil

1 teaspoon Pure Vanilla Extract

1 cup Sour Cream

1 1/2 cups Fresh Blueberries


  1. Preheat your oven to 375 F and prepare a muffin with with baking spray or muffin liners.
  2. In a medium bowl sift together flour, baking powder, and baking soda, Whisk together to combine.
  3. In a large mixing bowl add eggs, sugar, and salt. Beat together with a hand mixer to combine.
  4. Add the sour cream, oil, and vanilla. Mix to combine.
  5. Add the flour mixture to the dry ingredients 1/3 at a time, and mix to combine until all the flour is added.
  6. 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. 
  7. Fill each muffin liner 3/4 of the way full and top with muscovado sugar and additional blueberries.
  8. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  • Author: April Brown
  • Cook Time: 25-30 minutes
  • Category: Muffins
  • Method: Baked


  • Serving Size: 1 Muffin
  • Calories: 280
  • Sugar: 18.7 g
  • Sodium: 149.9 mg
  • Fat: 12.8 g
  • Carbohydrates: 37.1 g
  • Fiber: 1 g
  • Protein: 4.7 g
  • Cholesterol: 37.7 mg
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