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
- [b]Crumb topping[/b]
- 3/4 cup flour
- 2/3 cup granulated sugar
- 1/2 stick butter melted
- 1 teaspoon cinnamon
- Powdered sugar optional
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
OMG,…I will surly try this!!! We LOVE blueberry muffins in the morning, with our coffee! 🙂
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!
How much vanilla do we add?
Hi John, 1 teaspoon vanilla. Thanks for catching that 🙂
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!
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 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 🙂 🙂
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. 🙂
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.
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. 🙂
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 🙂
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 🙂
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! 🙂
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 🙂
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 🙂