For best results, use room-temperature ingredients. This helps to create a smoother batter and more evenly baked muffins. If you don't have sour cream, you can substitute plain Greek yogurt for a similar tang and moistness. Feel free to experiment with different berries! Raspberries, blackberries, or even chopped strawberries would be delicious in these muffins. These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months.
Sour Cream Blueberry Muffins
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PREP TIME25 mins
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COOK TIME20 mins
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TOTAL TIME55 mins
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SERVING16 People
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VIEWS48
Elevate your breakfast or brunch with these incredibly moist and flavorful blueberry muffins. The secret? A generous dollop of sour cream, ensuring a tender crumb and a delightful tang that perfectly complements the sweetness of ripe blueberries. Topped with a cinnamon-kissed crumble, these muffins are a symphony of textures and tastes that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol37 mg
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Fiber1 g
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Protein4 g
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Saturated Fat5 g
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Sodium204 mg
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Sugar18 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400 degrees F (200 degrees C). Prepare a 16-cup muffin tin with cooking spray or paper liners. (5 minutes)
02
StepPrepare the Crumble Topping: In a small bowl, whisk together the 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Cut in the softened butter using a pastry blender or two knives until the mixture resembles coarse crumbs. Set aside. (10 minutes)
03
StepMake the Muffin Batter: In a large bowl, whisk together the 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Create a well in the center. (5 minutes)
04
StepIn a separate bowl, whisk together the eggs, granulated sugar, and brown sugar until light and slightly frothy. Stir in the sour cream, vegetable oil, and vanilla extract until well combined. (5 minutes)
05
StepPour the wet ingredients into the well of the dry ingredients and gently stir until just combined. Be careful not to overmix. (3 minutes)
06
StepIn a small bowl, toss the blueberries with 1 tablespoon of flour. This will help prevent them from sinking to the bottom of the muffins. Gently fold the coated blueberries into the batter. (5 minutes)
07
StepSpoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin generously with the crumble topping. (7 minutes)
08
StepBake in the preheated oven for 18 to 22 minutes, or until the tops are golden brown and spring back lightly when touched. A toothpick inserted into the center should come out clean. (20 minutes)
09
StepLet the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Ottilie Corwin
May 17, 2025These muffins were a hit! The crumb topping is the perfect touch.
Fannie Kovacek
May 6, 2025These muffins are amazing. I am going to try other berries, too.
Eugene Macgyver
Apr 29, 2025I added a lemon zest to the batter and it gave a wonderful brightness to the muffins.
Elisa Mcdermott
Apr 28, 2025The sour cream makes these muffins so moist and tender. I'll definitely be making these again!
Jeffry Koepp
Mar 12, 2025Followed the recipe exactly and they came out perfectly!
Domenic King
Mar 4, 2025The topping is so good, I made extra! It tastes great on yogurt, too.
Royce Baumbach
Jan 19, 2025Great recipe. I used frozen blueberries, they were still so good!
Kellen Lockman
Dec 22, 2024Moist, delicious, and easy to make!
Phoebe Dare
Dec 16, 2024These are now a family favorite!
Gideon Abshire
Dec 3, 2024My kids loved these! So easy to make and so delicious.