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Home » Recipe Index » Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

February 9, 2018 by Kara Cook 9 Comments

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blueberry muffins with sour cream collage

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

sour cream blueberry muffins title photo

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.

Almond extract really adds a punch of flavor to this muffins, and without it they just taste a little flat. It somehow makes the muffins taste sweeter without adding extra sugar. If you are really opposed to it, I recommend adding a bit of lemon zest to the batter. 

blueberry muffins in a muffin pan

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.

close up of blueberry muffin on a cooling rack

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.

muffin on a napkin with blueberries

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.

overhead shot of blueberry muffin sprinkled with sugar

TIPS FOR PRETTY MUFFINS:

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.

If you have coarse sugar, it is even prettier than regular sugar. Plus it adds a nice crunch.

Of course, the muffins are tasty even with frozen blueberries and regular granulated sugar. Use whatever you have on hand!

sour cream blueberry muffins recipe collage

Products recommended for making these muffins:

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

LOVE BLUEBERRIES? CHECK OUT THESE RECIPES:

Lemon Blueberry Cherry Muffins
Yummy blueberry cherry muffins with a hint of lemon
From Scratch Blueberry Pancakes
Made from scratch Blueberry Pancakes. We love our blueberry pancakes with buttermilk syrup. A great pancake recipe.
Blueberry Dump Cake
Easiest Blueberry Crisp ever!
Lemon Blueberry Cheesecake Ice Cream
Everyone will rave about this Lemon Blueberry Cheesecake Ice Cream. It is simply divine! A must try homemade ice cream recipe!

 

Sour Cream Blueberry Muffins

Yield: 1 dozen

Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins - soft, tender, and bursting with blueberries, these muffins are a perfect way to start the day. #blueberrymuffins #baking #breakfastrecipe

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
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1 egg
  • 1 cup blueberries
  • 2 Tbsp sugar for sprinkling muffin tops

Instructions

  1. Whisk together flour, baking powder, soda, and salt in a small bowl; set aside.
  2. In a large bowl, whisk together the oil, sour cream, sugar, vanilla, almond extract, and egg. Stir in the dry ingredients.
  3. Gently fold in the blueberries.
  4. Scoop batter into well greased muffin tins. (Cups will be very full.)
  5. Sprinkle tops of muffins with sugar.
  6. Bake at 375° for 18-24 minutes or till lightly browned around the edges.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.

  • Norpro Stainless Steel Scoop, (4 Tablespoons)
    Norpro Stainless Steel Scoop, (4 Tablespoons)
  •  Set of 3 Stainless Steel Whisks with Silicone Handles 
     Set of 3 Stainless Steel Whisks with Silicone Handles 
  • Wilton 12-Cup Non-Stick Muffin Pan
    Wilton 12-Cup Non-Stick Muffin Pan

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 297Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 265mgCarbohydrates: 46gNet Carbohydrates: 0gFiber: 1gSugar: 25gSugar Alcohols: 0gProtein: 5g
© Kara
Cuisine: American / Category: Bread- Muffins and Scones
(Recipe updated to add 1 cup of sugar instead of 3/4 cup. This makes the muffin batter less stiff and easier to stir, and of course makes the muffins even tastier.)

See all my MUFFIN RECIPES. 

 

Filed Under: Bread- Muffins and Scones, Recipe Index Tagged With: blueberries, sour cream

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Reader Interactions

Comments

  1. Janice G

    November 25, 2019 at 5:57 pm

    The batter seemed too thick before adding the berries, so I added an extra egg. Theybwete perfect. Absolutely delicious.

    Reply
  2. Silvi

    February 4, 2019 at 3:23 pm

    It was okay. It wasn’t as moist as I thought it will be.

    Reply
  3. Carol

    January 31, 2019 at 4:51 pm

    These were terrible!!! Waste of time and energy. Tasteless and heavy.

    Reply
  4. Ginger

    January 28, 2019 at 11:47 am

    Sour Cream Blueberry Muffins
    I made these. Half the batch with blueberries, half with just semi sweet chocolate chips.
    Loved them. Kids loved them. They are not so much on the wet/moist side. If you want that, increase your oil and sour cream a little. But, personally we liked them as is. I’ll be making them again ????

    Reply
    • Kara Cook

      March 16, 2019 at 9:41 pm

      My kids would love them with chocolate chips! We like them as is too, but increasing the oil and sour cream is definitely an option. Thanks for the tip!

      Reply
  5. Jennifer

    June 25, 2018 at 3:18 pm

    I made these and doubled the recipe. Unfortunately they did not taste good. They tasted like flour. I was very careful with my measurements, but the dough was very thick and sticky and I could barely fold in the berries. They just do not taste like fluffy, sweet muffins.

    Reply
    • Kara Cook

      March 13, 2019 at 12:25 pm

      So sorry you didn’t like them. They are definitely not as sweet as some of my muffin recipes, but we still enjoy them.

      Reply
  6. Isadora Guidoni

    February 15, 2018 at 1:09 pm

    Yummy! Looks really delicious, can’t wait to try it. Thanks for sharing the recipe!

    Reply
    • Kara Cook

      February 15, 2018 at 4:03 pm

      Thanks Isadora! Hope you enjoy them. 🙂

      Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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