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.
Haha Ash, so happy you love them!
100%, on g*d these are the BEST blueberry muffins I have ever had. Hands.Down. I don’t know what kind of sorcery is at play here but, man alive, these are some delicious muffins. I don’t think I will be making these too often, though. I don’t think it’s fair to the other muffins. They are just too good.
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 🙂