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Sour Cream Blueberry Muffins
Savor the delight of homemade Sour Cream Blueberry Muffins. Bursting with fresh blueberries and enriched with sour cream, they're perfect for any time of day.
Course
Breakfast, Dessert
Cuisine
American
Keyword
all-purpose flour, blueberries, sour cream
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Author
Corrie
Ingredients
2
cups
fresh blueberries
1
cup
sour cream
2
cups
all-purpose flour
1
cup
sugar
2
large eggs
Instructions
Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, combine flour and sugar.
In another bowl, whisk together sour cream and eggs until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the blueberries.
Divide the batter equally among the muffin cups.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Avoid over-mixing the batter as it can result in tough muffins.
If using frozen blueberries, do not thaw them before use to prevent bleeding color.
Allow the muffins to cool in the muffin tin for a few minutes before moving them to a wire rack to cool completely. This helps them keep their shape.
For extra flavor, you could add a teaspoon of vanilla extract or the zest of a lemon to the batter.
Store muffins in an airtight container at room temperature. They are best consumed within 2-3 days.