These Sour Cream Blueberry Muffins are bursting with fresh blueberries, with the most amazing crumb topping!
I mean who doesn't love a warm yummy muffin? I SURE DO! These sour cream blueberry muffins are super moist and packed full with blueberries. Then of course, there is that crumble topping to top them off...oh yes please!
We love to make them on the weekends to have with breakfast or just a snack. I usually double the batch and freeze some for a quick breakfast later in the week. I guarantee your family or guests will love them as much as mine.
These are truly the best blueberry muffins I've ever made. I love how simple and quick they are to make. They definitely don't last long in our house, and I'm sure they won't in yours either!
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.
Looking for more easy breakfasts?
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Sour Cream Blueberry Muffins
These sour cream blueberry muffins are super moist and packed full with blueberries.
Ingredients
- 2 cups 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
Crumb Topping
- 3/4 cup flour
- 2/3 cup granulated sugar
- 4 tablespoons butter melted
- 1-2 teaspoons cinnamon
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
You can use frozen blueberries instead of fresh. The berries will tend to bleed more throughout the muffin. No need to toss in flour prior.
Nutrition Information
Yield
16Serving Size
16 ServingsAmount Per Serving Calories 296Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 39mgSodium 195mgCarbohydrates 42gFiber 1gSugar 24gProtein 4g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
These are great! One question, how does one store these overnight (if they’re not all eaten by then)?
I know we’re supposed to refrigerate cheesecake & this does contain sour cream, but my daughter really likes the texture as is…
If not can I leave a larger batch of the dough in the fridge & cook a smaller fresh batch every day or so for a week?
Or maybe I should freeze them… My family just consumes three or four a day right now.
thanks! Lucy
Just made these, yum!!
Yay Kepler, They are a fav in our house too 🙂
these are sooooo good, super impressed with how they turned out
Haha, that's fantastic Michelle!
Made these this morning! These were super. Husband wants to hide them from dear daughter! Haha!
perfect texture muffin. I made some changes, I doubled the recipe, used 1/2 vanilla yogurt sub for the sour cream, due to this, I reduced the sugar in the recipe by 1/4 cup I also used 1/2 whole wheat flour and I used a bag of frozen wild blueberries didnt coat them in flour because I prefer smaller scattered blueberries. very good. I will freeze some for later.
Have you ever made this recipe as a loaf/breakfast bread? I made the muffins and they were delicious. I used butter instead of vegetable oil. Highly suggest that change!
O. M. G. These are the best, moistest muffins I have ever eaten, let alone made. I love that it makes more than a dozen because 12 is simply not enough!
Yay Charlotte! So happy to hear that 🙂
Thank you for posting the recipe for these yummy muffins! I've been baking the same recipe for over thirty years now and I was like, "I wonder if there's something more delicious?" These are. I didn't gum around and make changes to a perfectly grand recipe and cooked two different size pans on 400 until they were done. YUMMMM! I appreciate your time!
Yay Heather! So happy you loved them 🙂
I can finally stop searching for the perfect blueberry muffin recipe! I usually have to add more blueberries or streusel topping, but not with these! And the sour cream is a perfect addition. These are delicious! Thank you!!!
Haha so happy you enjoyed them Lisa!
These are delicious AND gorgeous! I’m making for my family and planned to share a few with our neighbor, but after one bite I think I’ll make my neighbors their own batch tomorrow! These won’t last long here! Recipe is perfect exactly how it is! Thank you for sharing! Yum
You're welcome Karen!
I made them exactly by the recipe, didn’t change a thing..so good thank you. Karen
You're welcome Phuni!
This was my first time ever baking anything from scratch. This came out perfect and not too sweet. I didn’t do the crumbles for the top. Thank you so much for the recipe!
I would use a loaf pan. I've never made this particular recipe in a loaf pan, so I can't advise exactly how long to bake but I would set the temp at about 350 degrees.
I’ve made these before and they are delicious! I would love to make them in a pan as opposed to muffins...what size and how long to bake if I do?? Help! Please 🙂 Thank you!
This recipe is definitely a KEEPER! My latest pregnancy craving has been blueberry muffins and these were simply perfect! I used whole milk Greek yogurt instead of sour cream and added a teaspoon or 2 of orange zest - they came out beautifully and so delicious! Thanks for the recipe Wendie, Baby is very happy!
I have never tried using dried blueberries but I imagine it would turn out just fine 🙂
I will try these today, they look really good. I was wondering if you could use dried blueberries after you rehydrate them.
Thank you
Oh good to know Charis, I've never had huckleberries before.
This recipe is so delicious. I subbed out huckleberries for blueberries. Its so tasty that I have made it three times during our "stay at home". Thanks!
I love this recipe. So fun to make. I reduced interior sugar for the muffins by converting the flour into grams and putting 50% of the flour weight for sugar (ended up being a little less than 50% of the sugar called for in the present recipe.) Also, my oven is usually pretty right on, but these muffins took way longer than 20 minutes to bake. More like 25 mins. This might have something to do with I made sure to load up the fresh blueberries as well.
Yes you can use frozen blueberries. They may bleed purple throughout the muffins, but will taste just fine. No need to toss in flour prior. Every oven is slightly different with baking times.
can you substitute frozen blueberries and mine took alot longer to cook...any thoughts?
Do you have baking time ti make them as mini muffins
B
Yay Ann! I just made a batch today too. My family loves them 🙂
So easy to make with ingredients that I always have !
They turned out beautiful & delicious!
Woohoo Kadi!! So happy you love them, thanks for the great review 🙂
Best blueberry muffin recipe I have come across! I had made them last week and had a craving for them this week, but I had run out of vanilla so I subbed lemon extract. Just as good! This feels like a very versatile recipe, I'm definitely going to try a raspberry and almond version. Thank you for the wonderful recipe!
Yay Kathy! So happy you like it. Thanks for the great review 🙂
I Love this recipe. I make a few changes-
Melted butter instead of vegetable oil
Frozen blueberries
Part sour cream part Greek yogurt
Don’t look any further on the internet for something better-this is IT.
Yay Heather! You're welcome, I'm so glad you loved them 🙂
Wow! These are so delicious! I used huckleberries instead of blueberries since that's what I had. They were so moist and wonderful. Thanks for the recipe!
Woohoo Sue. I'm so glad you loved them. Thanks for the great review 🙂
Excellent! Moist and very flavorful! Follow the recipe!
Yes you can sub melted butter for oil. It might change the consistency a bit but should still be delicious 🙂
Hi. do you think I could use melted butter in place of the vegetable oil?
👍👍 Enjoying your website, Wendie I’ve found several more recipes I am looking forward to trying!
Woohoo Laura! You totally made my Sunday. I'm so glad you and your hubby loved them. Thanks for the great review. 🙂
I've been craving Blueberry Muffins for several days and in searching for a recipe I knew that I wanted something that was going to be moist and not too sweet, believe me this one hits it out of the park for what I love in a muffin. (I cut back a little on the sugar in the dry mix, not hardly a full cup, maybe a heaping 3/4 cup). Not dry, did not fall apart while trying to eat it, just moist and delicious. Husband also loved them so it's a win-win for me. I am going to freeze half of them and we will have some to eat on for a few days and in a few weeks I can get out the frozen ones and we will enjoy them!! Highly recommend.
I'm so glad you loved them Jenny! They're my favorite muffin 🙂
I love blueberry muffins as well as making them. So glad I came across your recipe. The muffins turned out so much tastier than the recipes I tried in the past.
Yay Judy! I love to hear that, thank you for coming back here to share that with me 🙂
I have made these muffins twice and they are the best blueberry muffins I have ever made. Everyone loves them.
I've never tried it with buttermilk, but I would think it would be fine. Let me know how it turns out 🙂
Can i substitute buttermilk to sour cream?
I made these muffins and followed the recipe as written. The muffins are tasty and moist. But the crumble topping left a lot to be desired. It was dry and very messy. I didn’t think it it added to the muffins at all.
Thanks...I'm getting ready to make now...I'll let you know how it turns out! 🙂
I've never tried it that way Mary. But I would think it would be just fine 🙂
Yay Mercedes! I'm am so glad you and your hubby loved them. Thanks for the great review 🙂
The best recipe I've seen so far for Blueberry Sour-cream Muffins! But I love baking with brown sugar...would it work if I did 50/50 brown and white sugar? I intend to make this today!
These blueberry muffins are absolutely delicious! Very moist! Great for breakfast and or late night snack attack! My husband and I could not
have just one, we each had 3!!!!
I did and they were awesome
I plan on making this into a coffee cake...fingers crossed for the same results of excellence that I’m reading from the previous posts!
Yay Stella! So glad your family loved them, and thank you for the great review :). The recipe is printable, there should be a little print icon under the recipe card photo.
Wonderful wonderful wonderful!!!! So delious My family couldnt get enough thanks for sharing i wanted to print them for my recipe folder but wasn t able. Could you make it print able??
Oh I'm so glad everybody loved them Andrew. Thank you for the great review and taking the time to come back here to let me know 🙂
Bit of a novice in the kitchen but these were easy and disappeared! Keep getting requests now to make them (making another batch this afternoon). Cheers for the great recipe!
I have not tried that but other readers have and said it turned out fine. 🙂
can we substitute sour cream for yogurt? Thank you!
Yay Barbara! I'm so glad you loved them and thank you for taking the time to come back here to share that with me 🙂
Absolutely the best muffins I’ve ever tasted. Made them for company and froze them without tasting. Happy I didn’t cause there wouldn’t be any left for company😁
No I haven't tried it with almond flour.
Hello! Have you tried it with almond flour?
I wouldn't recommend maple syrup instead of sugar for these muffins.
Could I substitute sugar with maple syrup?
I'm so happy you loved them Jami! Thank you for coming back here to let me know 🙂
I just made these unbelievable muffins! WOW!!! So delicious & very easy to make. Thank you so much for sharing this yummy recipe. This is now my go to recipe for blueberry muffins. So so good!
Fantastic Aradhana! So glad you loved them 🙂
I had to make a few small changes since I didn’t have enough blueberries - I halved the recipes and omitted the blueberries on the top. I served the muffins with cranberry curd to make up for those lost berries!
The muffins turned out delicious - very moist and light. I will definitely make them again.
Yeah the topping is generously piled on. But you could always cut the topping ingredients in half if you don't want to use as much.
Oh yay Hephzibah! So glad your family loved them and they were easy for you to make. Thank you so much for taking the time to come back here and share your wonderful feedback 🙂
Ok! I have a follow up! I was judging the "runnyness" or blueberry bleeding from one smaller muffin of my batch. The other muffins were perfect with no bleeding. My friends loved these muffins and I'll definitely be making them again. I ended up with soooo much of the crumb topping. I had so much leftover. Maybe I was too conservative with my use of it.
This recipe was very easy for me to follow. I’m glad that the ingredients were basic and that I had them all in my pantry. I actually ran out of flour to douse the blueberries in (one of the last steps in the recipe to prevent them from sinking) so I used rice flour instead. I made one batch of muffins with blueberries and I used the same batter and made 6 mini muffins without the blueberries. The blueberries did not sink, I was so relieved!
The crumble on top was really good with a nice, sweet crunch. The only thing I would have done different is I would have added a bit of cinnamon and nutmeg to the batter because it tastes like something is missing, but everyone else loves them.
Hmm Ive never heard of that. Frozen berries might do that but fresh shouldn't
I just made these and i love the flavor! Not too sweet. The only problem is that the blueberries kinda make the muffins mushy. It’s not the worst thing but I’m wondering if my blueberries were too big or if i should’ve mashed them before baking.
Yay Vicki! I'm so glad you love them! I actually have a batch in the oven right now. 🙂
These are the best blueberry muffins I have ever made. This is the 2nd time I have made them. Makes a large batch. Thanks for sharing
Yay Carolyne! I'm so happy you loved them, and you took the time to let me know 🙂
I was looking for an awesome fresh blueberry muffin recipe and let me tell you this was awesome!!! Made it to the letter of the recipe could have eaten all at one time!! Thanks for this wonderful muffin recipe!
Yay Nancy I'm so glad you loved them! Thank you for taking the time to let me know 🙂
I made these this morning! They were so yummy! I will add your recipe to my favorites!
Glad you liked them Larissa! Maybe try and freeze the extra crumb topping for another time 🙂
These were great! I substituted the white sugar for brown for a more crunchy topping, it worked well! It could have used a biiiit more butter to hold it together though. That being said, the topping recipe was way too much! I ended up with 22 muffins and used (generously) only about half. Now I don't know what to do with the rest!
So glad you loved them Lisa! Thank you coming back here to share that with me 🙂
Great receipe!! Simple & tasty, nice texture, a little crispy on the outside and very moist inside. It tasted even better two days later. Next time I’ll put a pinch more of sugar.
Oh Yay! I am so glad you loved them Lindsay! 🙂
I love these!! I didn’t have enough sour cream, but I used vanilla Greek yogurt instead & they were delicious!! Thank you!
Oh Yay Jenny! I am so glad you and your co-workers loved them. Thank you for coming back to let me know 🙂
I made it last night and brought to the office today to share. It was a hit! Thank you for such an easy but very yummy recipe.
p.s. - I ran out of sugar so I escaped the crumb topping. It was still delicious!
I am so glad you loved it Carla! Thank you for taking the time to come back here and tell me 🙂
Thank you for the recipe... just finished baking them they are delicious!!! The crumble gives it a nice touch !!! Used frozen blueberries still came out really good... thank you for sharing this amazing recipe ?
Good Morning Jocelyn, Although I have never tried using homemade before, I would imagine it would be perfectly fine. 🙂
These look good! I have a decent amount of soured cream in my fridge, could I use that, or does it have to be a commercial sour cream?
I only made a few modifications using what I already had, but pretty much followed this recipe and it came out amazing! This one is definitely a keeper! Thanks so much!
Modifications: used strawberries instead of blueberries, used Greek yogurt instead of sour cream, and cut the sugar down to 3/4 cup instead of using a full cup.
Hi Jessie, The topping doesn't get crispy necessarily. More like a soft crumble. When they cool the topping should crisp up a little more. 🙂
My crumb topping didnt really crisp up on top like the picture looks and i didnt want to give it more time in oven and risk overcooking the muffin itself. Any recommendations? Maybe i piled too much on each muffin?
These are the best muffins we have ever eaten! If you have any left the next day, they warm up perfect in the microwave. Great recipe thanks 🙂 🙂
So glad you loved them Ashley. They don't last long in our house.
oooh a lemon glaze sounds fabulous! thanks!
Delicious! These muffins were beautiful, perfectly moist but fluffy! A friend even commented that the blueberries didn't "bleed" all through the muffin (which I'd never heard of, even as a Mainer!), and I'm assuming it's because you gently combine the ingredients to make the batter. This is a keeper recipe, thank you!
Oh, I am so glad you enjoyed the recipe Cheryl!
These are by far the best I've ever made. My husband loved them and I make them to send to work. I have added some lemon zest to the mix and make the frosting with lemon as well. So So good.
Hi John, 1 teaspoon vanilla. Thanks for catching that 🙂
How much vanilla do we add?
Thank you Becky! I hope you enjoy them as much as we do. Happy New Year!
Wonderful recipe. We are having these luscious muffins for our 2017 New Year breakfast. Happy New Year Pinners!
OMG,...I will surly try this!!! We LOVE blueberry muffins in the morning, with our coffee! 🙂