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.
Looking for more easy breakfasts?
These are truly the best blueberry muffins I have 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 wont in your house either!
Sour Cream Blueberry Muffins
Ingredients
- 2 cups flour plus 1 tablespoon
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup vegetable oil
- 1 cup sour cream
- 2 1/4 cups fresh blueberries
- Powdered sugar optional
Crumb Topping
- 3/4 cup flour
- 2/3 cup granulated sugar
- 4 tablespoons butter melted
- 1 teaspoon 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.
- For the muffins, 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 tablespoons flour and gently fold into the batter. Fill each[url:1]muffin tin[/url] 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
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.
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 🙂
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.
Hmm Ive never heard of that. Frozen berries might do that but fresh shouldn’t
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.
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.
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 Vicki! I’m so glad you love them! I actually have a batch in the oven right now. 🙂
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 Carolyne! I’m so happy you loved them, and you took the time to let me know 🙂
I made these this morning! They were so yummy! I will add your recipe to my favorites!
Yay Nancy I’m so glad you loved them! Thank you for taking the time to let me know 🙂
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!
Glad you liked them Larissa! Maybe try and freeze the extra crumb topping for another time 🙂
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.
So glad you loved them Lisa! Thank you coming back here to share that with me 🙂
I love these!! I didn’t have enough sour cream, but I used vanilla Greek yogurt instead & they were delicious!! Thank you!
Oh Yay! I am so glad you loved them Lindsay! 🙂
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!
Oh Yay Jenny! I am so glad you and your co-workers loved them. Thank you for coming back to let me know 🙂
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 ?
I am so glad you loved it Carla! Thank you for taking the time to come back here and tell me 🙂
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?
Good Morning Jocelyn, Although I have never tried using homemade before, I would imagine it would be perfectly fine. 🙂
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.
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?
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. 🙂
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 🙂 🙂
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!
So glad you loved them Ashley. They don’t last long in our house.
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.
Oh, I am so glad you enjoyed the recipe Cheryl!
oooh a lemon glaze sounds fabulous! thanks!
How much vanilla do we add?
Hi John, 1 teaspoon vanilla. Thanks for catching that 🙂
Wonderful recipe. We are having these luscious muffins for our 2017 New Year breakfast. Happy New Year Pinners!
Thank you Becky! I hope you enjoy them as much as we do. Happy New Year!
OMG,…I will surly try this!!! We LOVE blueberry muffins in the morning, with our coffee! 🙂