Sour Cream Blueberry Muffins . . . sour cream makes these muffins extra soft, and adds a nice rich flavor. They are so simple, but so tasty!

I found a carton of sour cream in the back of the fridge that was about to go bad, so I decided I’d better do some baking. I also happened to have blueberries on hand, so I knew blueberry muffins were the perfect thing to make.

I have another recipe for blueberry crumb recipes that I adore, but they are a little more labor intensive. This recipe is quick and easy, and makes a batch of lovely blueberry muffins that my family was very happy to devour.

I really love baking with sour cream, it just seems to make baked goods so moist and tender. Plus it adds a depth of flavor that just can’t be beat! If you don’t have sour cream, you can substitute plain yogurt or greek yogurt, they should work just fine.

Sprinkling sugar on the tops of the muffins before baking them is an optional step, but I personally think it adds a lot. Not only does it make the tops sparkly and pretty, it adds a yummy sweetness to every bite.

I typically use frozen blueberries in most of my recipes because fresh are a little hard to come by. But fresh blueberries do work better. They don’t leave blue streaks in the batter, so you end up with a prettier muffin.

Of course, if you aren’t taking photos, they taste the same, so it doesn’t really matter. Use whatever you have on hand!

Sour Cream Blueberry Muffins

Yield: 1 dozen

Sour Cream Blueberry Muffins

Print

Soft blueberry muffins made with sour cream and topped with a sprinkling of sugar.

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Ingredients

• 2 1/4 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup oil
• 1 cup sour cream or yogurt
• 3/4 cup sugar
• 1 tsp vanilla
• 1 tsp almond extract
• 1 egg
• 1 cup blueberries
• 2-3 Tbsp sugar for sprinkling muffin tops

Instructions

Whisk together flour, baking powder, soda, and salt in a small bowl; set aside.

In a large bowl, whisk together the oil, sour cream, sugar, vanilla, almond extract, and egg. Stir in the dry ingredients.

Gently fold in the blueberries.

Scoop batter into well greased muffin tins. Sprinkle tops of muffins with sugar.

Bake at 375° for 18-24 minutes or till lightly browned around the edges.

Adjustable measuring cup (perfect for measuring sour cream)
Stainless steel scoop (great for scooping batter into muffin tins)
Non-Stick Muffin Pan

If you love these sour cream blueberry muffins, check out these recipes:

Lemon Blueberry Cherry Muffins

From Scratch Blueberry Pancakes

Blueberry Dump Cake

Lemon Blueberry Cheesecake Ice Cream