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Sour Cream Blueberry Muffins

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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.

 

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Yield: 16

Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

These sour cream blueberry muffins are super moist and packed full with blueberries. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

  1. Preheat oven to 400 degrees
  2. To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside.
  3. In a large bowl whisk together 2 cups flour, baking powder, salt and set aside.
  4. 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.
  5. In a small bowl add 1 1/2 cup blueberries and toss with 1 tablespoons 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.
  6. 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

16

Serving Size

16 Servings
Amount 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.

© Wendie
Cuisine: American / Category: Breakfast

Comments

  2. Karen says

    I made them exactly by the recipe, didn’t change a thing..so good thank you. Karen

  4. Phuni says

    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!

  5. Wendie says

    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.

  6. Irina says

    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!

  7. Beth says

    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!

  9. Leslie says

    I will try these today, they look really good. I was wondering if you could use dried blueberries after you rehydrate them.
    Thank you

  11. Charis K says

    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!

  12. KathleenS says

    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.

  13. Wendie says

    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.

  14. susan salinger says

    can you substitute frozen blueberries and mine took alot longer to cook…any thoughts?

  17. Ann Marugaki says

    5 stars
    So easy to make with ingredients that I always have !
    They turned out beautiful & delicious!

  19. Kadi says

    5 stars
    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!

  21. Kathy says

    5 stars
    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.

  23. Heather says

    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!

  30. LauraJ says

    5 stars
    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.

  32. Jenny says

    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.

  34. Judy Belville says

    I have made these muffins twice and they are the best blueberry muffins I have ever made. Everyone loves them.

  37. Lorna says

    3 stars
    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.

  38. Mary Ann says

    Thanks…I’m getting ready to make now…I’ll let you know how it turns out! 🙂

  41. Mary Ann says

    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!

  42. Mercedes says

    5 stars
    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!!!!

  44. Karen says

    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!

  45. Wendie says

    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.

  46. Stella says

    5 stars
    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??

  47. Wendie says

    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 🙂

  48. Andrew says

    5 stars
    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!

  51. Wendie says

    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 🙂

  52. Barbara says

    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😁

  58. Jami says

    5 stars
    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!

  60. Aradhana says

    5 stars
    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.

  61. Wendie says

    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.

  62. Wendie says

    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 🙂

  63. Sonique says

    4 stars
    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.

  64. Hephzibah premkumar says

    5 stars
    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.

  66. Paige says

    4 stars
    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.

  68. Vicki says

    5 stars
    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

  70. Carolyne says

    5 stars
    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!

  74. Larissa says

    4 stars
    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!

  76. Lisa Schad says

    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.

  78. Lindsay says

    I love these!! I didn’t have enough sour cream, but I used vanilla Greek yogurt instead & they were delicious!! Thank you!

  80. Jenny says

    5 stars
    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!

  82. Carla says

    5 stars
    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 ?

  83. Wendie says

    Good Morning Jocelyn, Although I have never tried using homemade before, I would imagine it would be perfectly fine. 🙂

  84. Jocelyn says

    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?

  85. Susan says

    5 stars
    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.

  86. Wendie says

    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. 🙂

  87. Jessie says

    5 stars
    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?

  88. Kathy Peck says

    5 stars
    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 🙂 🙂

  91. Ashley C. says

    5 stars
    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!

  93. Cheryl says

    5 stars
    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.

  97. Becky Demancsik says

    Wonderful recipe. We are having these luscious muffins for our 2017 New Year breakfast. Happy New Year Pinners!

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