Sour Cream Blueberry Muffins with Crumb Topping
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These Sour Cream Blueberry Muffins are super moist texture and are loaded with fresh juicy blueberries. Topped with a delicious crumb topping better than any bakery.
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 You'll Love This Recipe
Incredibly Moist: The sour cream makes these muffins extra soft and rich, giving them that bakery-style texture that stays moist for days.
Blueberries: Each muffin is packed with juicy blueberries that add natural sweetness and a fresh pop of flavor.
Simple Ingredients: Made with basic ingredients you likely already have in your kitchen, so you can whip up a batch anytime the craving hits.
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 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!
Recipe tips
- 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 too much can cause dry muffins.
- I like to place a few blueberries on top of each muffin, and then 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.
Recipe Faq's
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.
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, 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.
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Sour Cream Blueberry Muffins
Equipment
Ingredients
Crumb Topping
- 3/4 cup all-purpose flour
- 2/3 cup granulated sugar
- 4 tablespoons butter softened, slightly melted
- 1 teaspoon cinnamon
Muffins
- 2 cups all purpose flour plus 1 tablespoon divided
- 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
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Instructions
- Preheat oven to 400 degrees, add cupcake liners into the muffin tin, or spray with non-stick cooking spray.
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 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
these are sooooo good, super impressed with how they turned out
Haha, that's fantastic Michelle!
Made these this morning! These were super. Husband wants to hide them from dear daughter! Haha!
perfect texture muffin. I made some changes, I doubled the recipe, used 1/2 vanilla yogurt sub for the sour cream, due to this, I reduced the sugar in the recipe by 1/4 cup I also used 1/2 whole wheat flour and I used a bag of frozen wild blueberries didnt coat them in flour because I prefer smaller scattered blueberries. very good. I will freeze some for later.
Have you ever made this recipe as a loaf/breakfast bread? I made the muffins and they were delicious. I used butter instead of vegetable oil. Highly suggest that change!
O. M. G. These are the best, moistest muffins I have ever eaten, let alone made. I love that it makes more than a dozen because 12 is simply not enough!
Yay Charlotte! So happy to hear that š
Thank you for posting the recipe for these yummy muffins! I've been baking the same recipe for over thirty years now and I was like, "I wonder if there's something more delicious?" These are. I didn't gum around and make changes to a perfectly grand recipe and cooked two different size pans on 400 until they were done. YUMMMM! I appreciate your time!
Yay Heather! So happy you loved them š
I can finally stop searching for the perfect blueberry muffin recipe! I usually have to add more blueberries or streusel topping, but not with these! And the sour cream is a perfect addition. These are delicious! Thank you!!!