The Best Sour Cream Blueberry Muffins
User Reviews
4.7
The Best Sour Cream Blueberry Muffins
Description
The recipe starts by mixing dry ingredients — flour, baking powder, and optional salt — separately. Eggs and sugar are beaten until light, then cooled melted butter and vanilla are mixed in, followed by sour cream to create a smooth wet batter. Frozen blueberries are stirred into the dry ingredients, then combined gently with the wet mixture to avoid overmixing, which could toughen the muffins.
Portioned into a floured, nonstick sprayed muffin pan without liners, the batter is topped with sparkling sugar or turbinado for a textured finish. Baking at 350°F yields muffins with a tender crumb and juicy, intact berries providing bursts of tartness. The sour cream enriches the muffins and helps retain moisture.
These muffins are best eaten fresh but keep well at room temperature for several days and freeze well for longer storage. Using frozen blueberries means no thawing is necessary and encourages even distribution without excess moisture dilution. The recipe balances sweet and tart elements and uses simple pantry ingredients to yield a moist and satisfying muffin.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- pinch salt optional and to taste
- 1 egg large
- 1 cup granulated sugar
- 4 tablespoons butter melted and cooled slightly, unsalted
- 1 teaspoon vanilla extract
- 1 ¼ cups sour cream I used lite
- 1 ¾ cups blueberries frozen, plus more for sprinkling on tops
- turbinado sugar divided, about 2 to 3 tablespoons, or sparkling sugar for sprinkling tops
Instructions
- Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray (I prefer the cosmetic look of not using liners so I didn’t); set aside.
- In a large bowl, add flour, baking powder, optional salt, and whisk until combined; set aside.
- In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds.
- Add 1 cup granulated sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds; set aside.
- In a small microwave-safe bowl, melt the butter, about 30 seconds on high power. Allow butter to cool momentarily, about 1 to 2 minutes.
- Slowly add the butter to the egg-sugar mixture, whisking while adding it; or add it in 2 to 3 additions, whisking after each addition until mixture is combined.
- Add the vanilla and whisk until combined.
- Add the sour cream and whisk until smooth and combined, don’t overmix; set aside.
- Add 1 3/4 cup frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. This helps prevent berries from sinking while baking.
- Slowly add the egg-sour cream mixture to the flour-blueberries and fold using a spatula until batter comes together, the berries are evenly distributed, and most of the flour bits are folded in (some small spots of flour can remain); don’t overmix. Batter will be quite thick.
- Using a large cookie scoop or cooking-sprayed heaping 1/4-cup measure, equally distribute batter in prepared pan until all batter is gone and has been distributed equally.
- Top each cup with about 2 blueberries (creates a nice visual appeal).
- Top each cup with a generous pinch of turbinado or sparkling sugar. This encourages tops to become more golden while baking.
- Bake for about 30 to 35 minutes (I baked 34 minutes), rotating pan once midway through baking. Bake until muffins are set, cooked through, soft yet springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. Because the moisture content in the sour cream and the blueberries varies, as do pan sizes, climates, and ovens, bake until done; watch your muffins and not the clock. The frozen berries really cool down this batter, and due to the moisture content and heaviness of the sour cream, these muffins take longer than most to cook. The tops don’t get very golden and they stay quite pale so don’t judge their doneness by the color of the tops.
- Allow muffins to cool in pan for about 15 minutes before carefully removing; use a paring knife to help dislodge any stubborn ones.
Notes
- Use frozen blueberries directly without thawing to prevent berry bleeding in batter.
- Muffins keep fresh at room temperature for up to 5 days in an airtight container.
- They freeze well for up to 4 months for make-ahead storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 255kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 40mg | 13% |
| Sodium | 148mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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