Blueberry Sour Cream Muffin Recipe

These Blueberry Sour Cream Muffins are incredibly moist, tender, and packed with juicy blueberries. Sour cream gives the muffins a rich flavor and soft texture, while a lightly golden top adds the perfect bakery-style finish.

This recipe is simple to make and produces beautifully soft muffins that stay moist for days. If you're looking for a classic blueberry muffin recipe with a rich, creamy texture, this one is hard to beat.

Perfect for breakfast, brunch, or a quick snack with coffee, these muffins are always a favorite.

Why You'll Love This Recipe

• Extra moist texture from sour cream

• Light, tender crumb

• Loaded with fresh blueberries

• Easy to mix in one bowl

• Perfect for breakfast or brunch

Ingredients

3 large eggs

1 ¾ cups granulated sugar

¾ cup vegetable oil (or melted butter for richer flavor)

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

2 cups sour cream

2 cups fresh blueberries (or frozen, thawed and well drained)

Optional for bakery-style tops: 2 tablespoons coarse sugar for sprinkling

Instructions 1. Preheat oven to 400°F. Line two 12-cup muffin pans with paper liners or lightly grease the cups.

2. Mix the wet ingredients in a large mixing bowl, beat the eggs until lightly frothy. Gradually whisk in the sugar until well blended. Slowly add the oil while mixing, then stir in the vanilla extract.

3. Combine the dry ingredients: In a separate bowl whisk together flour, salt, baking soda, baking powder

4. Make the batter: Add the dry ingredients to the egg mixture alternately with the sour cream, stirring gently until just combined.

Do not overmix — the batter should remain slightly thick and soft.

5. Toss blueberries lightly with 1 tablespoon flour (this helps prevent sinking). Gently fold the berries into the batter.

6. Spoon batter into muffin cups, filling each about ¾ full. Sprinkle the tops with coarse sugar for a lightly crisp bakery-style finish.

7. Bake 18–22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.

8. Let muffins cool in the pan for 5 minutes, then transfer to a rack.

Serve warm or at room temperature.

Yield 24 muffins

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