Name: Best Sour Cream Blueberry Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup sour cream; 1/4 cup milk; 1 1/2 cups fresh or frozen blueberries

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I love these sour cream blueberry muffins because they’re soft, moist, and bursting with juicy blueberries. I enjoy how the sour cream adds richness and tenderness, creating bakery-style muffins that feel comforting and indulgent without being complicated.

Why You’ll Love This Recipe

I like this recipe because it delivers consistently fluffy muffins with a tender crumb. I enjoy the balance between sweet batter and fresh blueberries, and I appreciate how easy these are to make with simple ingredients. I also love that they work just as well for breakfast as they do for snacks or sharing. Best Sour Cream Blueberry Muffins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
unsalted butter
granulated sugar
eggs
vanilla extract
sour cream
milk
fresh or frozen blueberries

Directions

I start by preheating the oven to 375°F (190°C) and lining a muffin tin with liners. In a bowl, I whisk together the flour, baking powder, baking soda, and salt.

In another bowl, I cream the butter and sugar until light and fluffy. I add the eggs and vanilla extract and mix until combined. I stir in the sour cream and milk until smooth.

I gently fold the dry ingredients into the wet ingredients until just combined. I carefully fold in the blueberries, being careful not to overmix. I divide the batter evenly among the muffin cups.

I bake the muffins until the tops are lightly golden and a toothpick inserted into the center comes out clean. I let them cool slightly before removing them from the pan.

Servings and timing

I usually get about 12 muffins from this recipe.
Prep time takes around 15 minutes, baking time is about 22 minutes, and the total time comes to roughly 37 minutes.

Variations

I sometimes add lemon zest to brighten the flavor. I like sprinkling coarse sugar on top before baking for a crisp muffin top. When I want extra texture, I mix in a handful of chopped nuts.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When reheating, I warm them briefly so they stay soft and moist. Best Sour Cream Blueberry Muffins

FAQs

Can I use frozen blueberries?

I use frozen blueberries straight from the freezer and gently fold them in to prevent bleeding.

Why does sour cream make muffins better?

I find sour cream adds moisture and richness while keeping the muffins tender.

Can I substitute yogurt for sour cream?

I often use plain Greek yogurt as a substitute with great results.

How do I keep blueberries from sinking?

I lightly toss them with flour before folding them into the batter.

Can I freeze blueberry muffins?

I freeze them in airtight containers for up to 3 months and thaw them at room temperature.

Conclusion

I enjoy these best sour cream blueberry muffins because they’re soft, flavorful, and reliable every time. I love how the sour cream and blueberries come together to create a classic muffin that feels homemade, comforting, and perfect for any occasion.

Best Sour Cream Blueberry Muffins

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Soft, moist sour cream blueberry muffins bursting with juicy blueberries and a tender, bakery-style crumb that’s comforting and easy to make at home.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1/4 cup milk
1 1/2 cups fresh or frozen blueberries

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Instructions

Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs and vanilla extract and mix until combined.
Stir in sour cream and milk until smooth.
Gently fold the dry ingredients into the wet ingredients until just combined.
Fold in blueberries carefully to avoid overmixing.
Divide batter evenly among muffin cups.
Bake for 20–22 minutes, until tops are lightly golden and a toothpick comes out clean.
Cool slightly before removing muffins from the pan.