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Blueberry Muffins with Sour Cream: Moist Bakery-Style Perfection

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Blueberry Muffins with Sour Cream are moist, fluffy bakery-style muffins loaded with juicy blueberries and enriched with sour cream for exceptional texture and flavor. Perfect for breakfast, brunch, snacks, or meal prep.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1 1/2 cups fresh or frozen blueberries
  • 2 tablespoons coarse sugar (optional topping)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Line a 12-cup muffin tin with paper liners.
  3. Whisk flour, baking powder, baking soda, and salt together in a bowl.
  4. In another bowl, whisk melted butter and sugar until combined.
  5. Add eggs one at a time and mix well.
  6. Stir in vanilla extract and sour cream.
  7. Add dry ingredients and mix gently until just combined.
  8. Fold blueberries into the batter.
  9. Divide batter evenly among muffin cups.
  10. Sprinkle tops with coarse sugar if desired.
  11. Bake for 18–22 minutes or until a toothpick comes out clean.
  12. Cool in the pan for 5 minutes before transferring to a wire rack.
  13. Serve warm or completely cooled.

Notes

  • Use room-temperature ingredients for the best texture.
  • Do not overmix the batter.
  • Toss blueberries in flour to prevent sinking.
  • Frozen blueberries can be used without thawing.
  • Add lemon zest for extra flavor.
  • Store at room temperature for up to 3 days.
  • Freeze for up to 3 months.
  • Perfect for breakfast, brunch, or snacks.

Nutrition

Find it online: https://recipeshots.com/blueberry-muffins-with-sour-cream/