Sour Cream Blueberry Muffins with Crumb Topping
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.
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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
Great recipe! Used less sugar, did not affect the results. Will definitely make again, much better than my previous favorite buttermilk muffin recipe.
Yay Kristin, so happy you loved them they are always a huge hit here too š
WOW!!! I made these with red currants instead of blueberries (omitted the cinnamon in the crumb topping). Delicious!!!
Spray the muffin tins with nonstick cooking spray or very lightly grease the tins with butter.
I am out of muffin cups. Can I pour better directly into muffin tin? If so, what would be the best way to ensure theyāll come out of the tin intact? Butter? Crisco?
Haha Ash, so happy you love them!
100%, on g*d these are the BEST blueberry muffins I have ever had. Hands.Down. I donāt know what kind of sorcery is at play here but, man alive, these are some delicious muffins. I donāt think I will be making these too often, though. I donāt think itās fair to the other muffins. They are just too good.
These are great! One question, how does one store these overnight (if theyāre not all eaten by then)?
I know weāre supposed to refrigerate cheesecake & this does contain sour cream, but my daughter really likes the texture as isā¦
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 themā¦ 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 š