5 from 28 votes
Sour Cream Blueberry Muffins
This recipe makes tender, moist sour cream blueberry muffins with a thick, rich batter folded gently around fresh or frozen blueberries. The coarse sugar topping bakes into a sweet, crunchy crust, adding texture and a bakery-style finish. The batter's use of sour cream, eggs, and melted butter results in muffins that rise with dome tops and hold a balanced crumb, offering a satisfying bite ideal for breakfast or snacks. The muffins bake evenly at 375°F, showcasing a well-risen form and tender interior.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
16
muffins
Calories:
221 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 muffins
Amount Per Serving
Calories 221
% 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.