Go Back
Homemade Blueberry Sour Cream Muffins photo
Print Recipe Save it for later

Blueberry Sour Cream Muffins

Moist, tender muffins studded with blueberries and enriched with sour cream for a rich flavor.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup granulated sugar
  • 4 tablespoons butter melted and cooled slightly
  • 1 1/4 cups sour cream
  • 1 1/2 cups blueberries frozen or fresh (use wild if available)

Instructions

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the flour, baking powder, and salt until combined.
  • In a separate bowl or large measuring cup, beat the egg for about 20 seconds, then add the sugar and whisk until well combined.
  • Slowly whisk in the melted, slightly cooled butter, then add the sour cream and whisk until the wet mixture is smooth.
  • Toss the blueberries with the dry ingredients to coat them; this helps keep them from sinking.
  • Pour the sour cream mixture into the bowl with the dry ingredients and gently fold with a spatula until just combined; do not overmix.
  • Divide the batter among the prepared muffin cups, filling each about 3/4 full.
  • Bake until the tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
  • Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool slightly before serving.

Equipment

  • Muffin Tin
  • paper liners
  • large mixing bowl
  • medium mixing bowl
  • Measuring cups and spoons
  • Spatula
  • Wire Rack

Notes

  • Use frozen blueberries directly from the freezer to prevent crushing, if desired.
  • Do not overmix the batter to keep muffins tender.
  • Make sure melted butter is only slightly warm so it doesn't cook the egg.