Sour Cream Blueberry Muffins
User Reviews
5
Sour Cream Blueberry Muffins
Description
Sour Cream Blueberry Muffins combine a soft, moist crumb with bursts of sweet blueberries throughout. The batter is made thick by incorporating full-fat sour cream, eggs, and melted butter, gently mixed with dry ingredients featuring baking powder and baking soda as leavening agents. Coarse sugar sprinkled on top creates a distinctive crunchy crust after baking. Baking at 375°F for around 20 minutes develops evenly risen muffins crowned with sugar crystals.
The muffins have a tender texture that balances moistness with structure, owed largely to the gentle folding of the blueberries into the barely mixed batter. The sour cream adds richness without overwhelming the sweetness of the berries. These muffins work well as a handheld breakfast or a quick snack, providing a comforting option when you want a satisfying homemade baked good.
For best results, ingredients like eggs and sour cream should be at room temperature to blend smoothly. Filling muffin liners to the top encourages high-rise, domed muffins. The coarse sugar topping enhances both flavor and appearance. Adjusting baking time can yield jumbo or mini muffins, with corresponding time and temperature tweaks as outlined in the recipe notes.
Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups sour cream at room temperature, full-fat
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- 4 tablespoons butter melted and cooled, half stick, salted
- ¼ cup vegetable oil
- 2 cups blueberries do not thaw if frozen, fresh or frozen
- coarse sugar for topping
Instructions
- Preheat oven to 375°F. Line 16 muffin cups with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together sour cream, eggs, and vanilla extract.
- Add the sour cream mixture to the flour mixture. Use a rubber spatula to stir gently, just until the ingredients come together and you can’t see any dry pockets of flour. Gently stir in the melted butter and oil. Do not over-mix. The batter will be very thick!
- Fold in the blueberries.
- Fill the muffin cups to the top with batter (I use an ice cream scoop to make sure that each muffin is the same size).
- Sprinkle 1 teaspoon of coarse sugar on top of each muffin. It will seem like a lot of sugar for each muffin, but trust me – this is how you get those delicious bakery-style sugar-crusted tops!
- Bake the muffins in the preheated oven for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool in the pans on wire racks for 5-10 minutes. Remove the muffins from the pans and enjoy warm, or cool completely before storing in an airtight container.
Notes
- Use full-fat sour cream to ensure moist, rich muffins with good structure.
- Bring eggs and sour cream to room temperature before mixing for uniform batter.
- Mix ingredients just until combined; some lumps in the batter help keep muffins tender.
- Fill muffin cups to the top for well-domed muffins with a better rise.
- Check doneness with a toothpick inserted into the center; remove muffins promptly to prevent drying out.
- You can bake jumbo muffins by increasing baking time to 30-35 minutes or mini muffins in about 12-15 minutes at 350°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 221kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 145mg | 6% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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