Sour Cream Blueberry Muffins

These sour cream blueberry muffins are super moist texture and loaded with fresh juicy blueberries. Topped with a delicious crumb topping better than any bakery.

Course Breakfast

Cuisine American

Keyword blueberry, muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 296kcal

Author Wendie

Ingredients

Crumb Topping

3/4 cup all-purpose flour
2/3 cup granulated sugar
4 tablespoons butter melted
1-2 teaspoons cinnamon

Muffins

2 cups all purpose 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

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

Use full-fat sour cream or you can substitute for plain greek yogurt.

You can use frozen blueberries instead of fresh ones. The berries will tend to bleed more throughout the muffin.

Make sure to measure your flour correctly by scooping it into the cup and leveling it off with a knife.

Do not over-mix the batter, just mix until everything is combined mixing too much can cause dry muffins.

Nutrition