Sour Cream Blueberry Muffins with Crumb Topping
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These Sour Cream Blueberry Muffins have a 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 Ziploc 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.
More Blueberry Recipes
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Sour Cream Blueberry Muffins
Equipment
Ingredients
Crumb Topping
- 3/4 cup all-purpose flour spoon and leveled
- 2/3 cup granulated sugar
- 7 tablespoons butter softened, slightly melted
- 1 teaspoon cinnamon
Muffins
- 2 cups all purpose flour plus 1 tablespoon spoon and leveled and 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 or Greek yogurt
- 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
- Add the flour, granulated sugar, softened butter, and cinnamon to a food processor and pulse until it comes together to form clumpy sand. See notes
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 and press the crumb down a bit.
- Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean. Sprinkle with powdered sugar if desired.
Oh Yay Jenny! I am so glad you and your co-workers loved them. Thank you for coming back to let me know š
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!
I am so glad you loved it Carla! Thank you for taking the time to come back here and tell me š
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 ?
Good Morning Jocelyn, Although I have never tried using homemade before, I would imagine it would be perfectly fine. š
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?
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.
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. š
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?
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 š š