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Sour Cream Blueberry Muffins
These Sour Cream Blueberry Muffins are the fluffy, flavorful, sharable treat that beats them all. The sour cream is totally a secret ingredient — you can’t taste it, but you’ll taste its effects: It makes them light, moist and utterly delicious.
Prep Time
15 mins
Cook Time
15 mins
Servings: 16 (3T) muffins
Calories: 150 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups blueberries 275g
- 2 cups all-purpose flour 240g + 1 tablespoon (10g) extra for tossing the blueberries in
- 2 teaspoons baking powder 10g
- ½ teaspoon kosher salt 4g
- ½ cup sour cream 135g
- 1 cup granulated sugar 200g
- 1 tablespoon orange zest
- ¼ cup vegetable oil 54g
- ¼ cup milk 70g
- ¼ cup orange juice 60g
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract 7g
- 2 tablespoons raw sugar for sprinkling (32g)
Instructions
- Preheat the oven to 400°F. Line a muffin tin with baking cups, then spritz with baking spray. Set aside.
- Toss the blueberries with a tablespoon of flour in a small bowl, and set aside.
- Measure the rest of the flour (2 cups), baking powder and kosher salt in a medium bowl. Whisk to combine. Set aside.
- Combine the sour cream, vegetable oil, sugar and orange zest in a large bowl. Mix together until combined and smooth.
- Measure in the milk, orange juice, eggs and vanilla extract. Whisk together until well-combined and incorporated.
- Slowly sprinkle the dry ingredients into the wet ingredients, mixing with a rubber spatula until just combined.
- Add the blueberries to the batter, gently stirring until just combined.
- Scoop the batter into the prepared baking cups. (I added 3 tablespoons of batter to each.)
- Sprinkle the raw sugar over the tops of the muffins, then transfer to the preheated oven.
- Bake the muffins for 25-28 minutes, or until the tops have browned slightly and an inserted toothpick comes out clean.
- Let the muffins cool for 15-20 minutes, then enjoy with a favorite breakfast beverage!
Cup of Yum
Nutrition Information
Serving
1 muffin
Calories
150kcal
(8%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
25mg
(8%)
Sodium
85mg
(4%)
Potassium
114mg
(3%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
100IU
(2%)
Vitamin C
4mg
(4%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16(3T) muffins
Amount Per Serving
Calories 150
% Daily Value*
| Serving | 1 muffin | |
| Calories | 150kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 25mg | 8% |
| Sodium | 85mg | 4% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.