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, blueberry muffins, muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 296kcal

Author Wendie Williams

Equipment

1 Muffin tin

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

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.

Video

Notes

If you don't have a food processor you can use a fork or, better yet, your fingers. It will just take a little longer to come together and form small clumps.

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.

Store in an aittight container for 3-5 days.

To Freeze: Let the muffins completely cool and wrap each muffin in a piece of plastic wrap and place into a large ziploc bag and freeze for up to 3 months.

Nutrition