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    Home » Breakfast » Sour Cream Blueberry Muffins with Crumb Topping

    Sour Cream Blueberry Muffins with Crumb Topping

    Published: Apr 4, 2020 · Modified: Apr 4, 2021 by Wendie · 121 Comments

    Jump to Recipe
    Blueberry muffins in a muffin tin and one with a bite out of it Pinterest pin.

    These sour cream blueberry muffins are super moist texture and loaded with fresh juicy blueberries. Topped with a delicious crumb topping better than any bakery.

    Blueberry muffins in a muffin tin.


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    Nothing beats a classic blueberry muffin, we love to make them on the weekends to have with breakfast with my Sausage Tomato Cheese Omelet, or for just an afternoon snack. I usually double the batch and freeze some for a quick breakfast or treat later in the week like my Chocolate Chip Muffins. I guarantee your family or guests will love this sour cream blueberry muffins recipe as much as mine.

    Why this recipe works

    The sour cream adds a tangy flavor to the muffins, which pairs perfectly with the sweetness of the blueberries. These fluffy muffins are a delicious grab-and-go breakfast or Sunday morning brunch option like my Blueberry Cream Cheese Danish or Lemon Blueberry Scones.

    Ingredients for Blueberry Sour Cream Muffins

    All the ingredients needed for these muffins.
    • Sour cream: Use full-fat sour cream or you can substitute for plain greek yogurt.
    • Blueberries: I prefer to use fresh blueberries but frozen can also be used.
    • Sugar: Granulated sugar goes in the muffins but you can use brown sugar for the crumb topping if you prefer.

    How to Make Blueberry Muffins

    Crumb topping being mixed in a bowl and the dry ingredients mixed into another bowl.
    • Step 1: In a small bowl add the crumb topping ingredients and mix until combined and set aside.
    • Step 2: In a large mixing bowl add the dry ingredients and whisk together.

     

    Wet ingredients mixed in a bowl then added to the wet ingredients.
    • Step 3: In another medium bowl mix together the wet ingredients.
    • Step 4: Whisk the wet mixture into the dry and mix just until combined.

    Blueberries tossed with flour then folded into the batter.
    • Step 5: In a small bowl add the blueberries and toss with some flour until coated.
    • Step 6: Fold the fresh berries into the muffin batter just until combined.

     

    Sugar: Granulated sugar goes in the muffins but you can use brown sugar for the crumb topping if you prefer.
    • Step 7: Divide batter into the muffin tin lined with paper liners.
    • Step 8: Add the crumb mixture on top of the muffins and place a few extra blueberries on top if you want and bake!
    A blueberry muffin being held.

    Recipe tips

    • Measure your flour correctly by scooping it into the cup and leveling it off with a knife.
    • Do not over-mix the batter, mix until everything is combined mixing to much can cause dry muffins.
    • I like to place a few blueberries on top of each muffin crumble it allows for a pretty finished muffin top.
    • Fill the muffin cups about 3/4 of the way full to give them those delicious muffin tops.
    • I like to use an ice cream scoop to fill the muffin cups. But you can also use a spoon to fill them about 3/4 full.
    A bite out of a blueberry muffin.

    Recipe Faq's

    Can I use frozen blueberries?

    Yes, you can, and no need to thaw but still toss the frozen berries with a little bit of flour. Frozen blueberries can bleed into the batter from the extra juices causing the batter to have a purple hue to it.

    Should I coat the blueberries in flour first?

    I always recommend it! Coating the blueberries in a tablespoon of flour keeps them from sinking to the bottom of the muffin liners during the baking process.

    How do you store these muffins?

    Let cool completely, and place the blueberry sour cream muffins in an airtight container and store them at room temperature for 2-3 days. To Freeze Wrap the homemade muffins in a piece of plastic wrap and place them in a large ziplock freezer bag and freeze for up to 3 months.

    How to reheat homemade blueberry muffins

    Thaw in the refrigerator overnight and reheat in the microwave for 15-30 seconds.

    Can I make mini blueberry muffins?

    Yes you can make mini blueberry sour cream muffins they will bake much faster, for 12-15 minutes or until a toothpick comes out clean.

    More blueberry recipes

    • Blueberry Crumble Tarts
    • blueberry waffle on a plate with fresh blueberries, butter and powdered sugar on top.
      Blueberry Waffles
    • Banana Blueberry bread on a cutting board scliced
      Banana-Blueberry Cream Cheese Bread
    • Blueberry french toast casserole on a white plate with syrup being poured on top and a side of strawberries.
      Blueberry French Toast Casserole

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    A blueberry muffin being held.

    Sour Cream Blueberry Muffins

    Wendie
    These sour cream blueberry muffins are super moist texture and loaded with fresh juicy blueberries. Topped with a delicious crumb topping better than any bakery.
    4.26 from 485 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Cuisine American
    Servings 16
    Calories 296 kcal

    Ingredients
      

    Crumb Topping

    • 3/4 cup all-purpose flour
    • 2/3 cup granulated sugar
    • 4 tablespoons butter melted
    • 1-2 teaspoons cinnamon

    Muffins

    • 2 cups all purpose flour plus 1 tablespoon
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 large eggs
    • 1 cup granulated sugar
    • 1 teaspoon vanilla
    • 1/2 cup vegetable oil
    • 1 cup sour cream
    • 2 1/4 cups fresh blueberries

    Instructions
     

    • Preheat oven to 400 degrees
    • To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar, and cinnamon with a fork and set aside.
    • In a large bowl whisk together 2 cups flour, baking powder, salt, and set aside.
    • In another bowl whisk together eggs and sugar until combined. Add in oil, sour cream, and vanilla and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over-mix.
    • In a small bowl add 1 1/2 cup blueberries and toss with 1 tablespoon flour and gently fold into the batter. Fill each muffin tin about 2/3 full. Scatter the remaining blueberries on the top of the muffins, then top with generous portions of the crumb topping.
    • Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean. Sprinkle with powdered sugar if desired. Makes about 16 muffins

    Notes

    Use full-fat sour cream or you can substitute for plain greek yogurt.
    You can use frozen blueberries instead of fresh ones. The berries will tend to bleed more throughout the muffin.
    Make sure to measure your flour correctly by scooping it into the cup and leveling it off with a knife.
    Do not over-mix the batter, just mix until everything is combined mixing too much can cause dry muffins.

    Nutrition

    Serving: 16ServingsCalories: 296kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 39mgSodium: 195mgFiber: 1gSugar: 24g
    Keyword blueberry, muffins
    Tried this recipe?Let us know how it was!


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    Comments

    1. Wendie

      August 15, 2023 at 7:58 pm

      Woohoo Dasha, so happy you liked it 🙂

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