These bakery-style Blueberry Sour Cream Muffins are soft, fluffy, and packed with juicy blueberries. They’re sweet without being overly rich, making them a delicious choice for breakfast or a simple morning treat.

I used to love the sour cream blueberry muffins sold at my university. They were sweet, light, fluffy, and incredibly satisfying. This homemade version brings back those same flavors and textures. You won’t notice much of a sour cream flavor, but it gives the muffins an extra-moist and tender texture.

How to make Sour Cream Blueberry Muffins

• Preheat the oven to 425°F. Lightly spray 10 standard-size muffin cups with nonstick spray or line them with cupcake liners.
• In a large bowl, combine the melted butter and sugar. Add the egg and vanilla extract and mix well. Stir in the sour cream and milk, adding them one at a time until everything is fully combined.
• Add the flour, baking powder, and salt. Mix gently until the batter just starts to come together. A few small streaks of flour are fine. Fold in the blueberries carefully.
• Divide the batter evenly among the muffin cups, filling each one all the way to the top.
• Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and continue baking for about 20 minutes. If you’re using frozen blueberries, bake for approximately 22 minutes. The muffins should be golden brown on top.
• Remove the muffins from the oven and let them cool in the pan for about 10 minutes before serving.

Sour Cream Blueberry Muffins

★★★★★ 4.82 (4,392 votes)

🖨️ Print Recipe 📌 Pin to Pinterest

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings 10 Muffins

Author Megan Torres

Light and fluffy, these Sour Cream Blueberry Muffins are quick and easy. These are the best muffins. You’ll be happy you made these for breakfast.

Ingredients

• ¼ cup unsalted butter, melted
• ½ cup granulated sugar
• 1 egg
• ½ teaspoon vanilla extract
• ½ cup sour cream*
• ¼ cup low-fat milk
• 1 cup all-purpose flour
• ½ tablespoon baking powder
• ¼ teaspoon salt
• 1 cup blueberries (fresh or frozen**)

Instructions

1. Preheat the oven to 425°F. Spray nonstick spray into 10 standard-size muffin tins or line them with cupcake liners.
2. Mix together the melted butter and sugar in a large bowl, then mix in the egg and vanilla extract. Then mix in the sour cream and milk one at a time until fully incorporated.
3. Add the flour, baking powder, and salt. Mix until it begins to come together (a few specks of flour are okay). Then fold in the blueberries.
4. Scoop batter into the muffin tins, filling them all the way up.
5. Bake for 5 minutes at 425°F, then turn the oven down to 375°F and bake for an additional 20 minutes (22 minutes if using frozen blueberries). Once the muffins are golden brown, remove them from the oven and allow them to cool for 10 minutes.

Recipe Notes

• * You can substitute ½ cup of Greek yogurt in place of the sour cream, but sour cream gives the muffins a richer flavor.
• ** If substituting 1 cup of frozen blueberries for fresh blueberries, cook the muffins for 2 minutes longer.

Nutrition Information

Serving: 1 Muffin | Calories: 160 kcal | Carbohydrates: 22.9g | Protein: 2.7g | Fat: 7g | Sugar: 12.4g

The nutritional information provided is an estimate and may vary based on the specific ingredients used.