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
Soft blueberry muffins made with sour cream and topped with a sprinkling of sugar. 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.Sour Cream Blueberry Muffins
Ingredients
Instructions
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
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
The batter seemed too thick before adding the berries, so I added an extra egg. Theybwete perfect. Absolutely delicious.
It was okay. It wasn’t as moist as I thought it will be.
These were terrible!!! Waste of time and energy. Tasteless and heavy.
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 ????
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!
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.
So sorry you didn’t like them. They are definitely not as sweet as some of my muffin recipes, but we still enjoy them.
Yummy! Looks really delicious, can’t wait to try it. Thanks for sharing the recipe!
Thanks Isadora! Hope you enjoy them. 🙂