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.
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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
- 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
- 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.
- 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.
- 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.
- 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!
- 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.
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.
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.
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.
Thaw in the refrigerator overnight and reheat in the microwave for 15-30 seconds.
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.
Sour Cream Blueberry Muffins
- 3/4 cup all-purpose flour
- 2/3 cup granulated sugar
- 4 tablespoons butter melted
- 1-2 teaspoons cinnamon
- 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
- 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