Easy Blueberry Sour Cream Muffins Recipe
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Wake up your week with a batch of these Easy Sour Cream Blueberry Muffins. Bursting with juicy blueberries, this recipe uses simple ingredients and works well with either fresh or frozen berries.
Why you’ll love these Blueberry Muffins with Sour Cream!
Ingredient notes
- Blueberries | Get fresh blueberry flavor with ripe blueberries. Frozen also works for this recipe.
- Sour cream | Sour cream adds moisture to the tasty muffins.
- Sugar | Use granulated sugar to sweeten the batter and sprinkle turbinado sugar on the muffin top.
- Lemon and vanilla extract | Add a few drops of lemon extract and a dash of vanilla to the sour cream mixture, bringing flavor to the muffins.
- Flour | Give the muffins structure with all-purpose flour.
- Baking powder and soda | This recipe requires baking soda and powder to help the muffins rise.
- Salt | Just a small pinch of salt brings out the other sweeter flavors of the muffin recipe.
- Oil | Canola oil or vegetable oil also helps to produce moist muffins.
- Eggs | A couple of large eggs are staple ingredients for muffin recipes, bringing a fluffy and light texture.
- Milk | Milk helps moisten the batter and gives the muffins golden brown color.
What our readers have to say about this recipe
After reading the massive amount of ingredients in store-bought muffins, I am SO happy to have found this recipe!!! It’s so easy, and the family loves these. Thanks so much!! — Sue
How to make Blueberry Sour Cream Muffins
These easy blueberry muffins are a great start to a hot summer day — then have another for an afternoon snack!
STEP 1 | Prep
First, preheat the oven to 425 degrees and place the paper liners into a standard-size 12-cup muffin pan.
STEP 2 | Mix dry ingredients
In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
STEP 3 | Combine wet ingredients in a separate bowl
In a separate medium bowl, combine the sour cream, sugar, oil, eggs, milk, and flavorings until the texture is silky smooth.
STEP 4 | Mix and add blueberries
Next, pour the wet mixture into the flour mixture and stir with a rubber spatula just until the ingredients are combined—do not over-mix. Then, gently fold in the fresh berries.
STEP 5 | Divide batter into muffin tin
Now, use an ice cream scoop to divide the muffin batter between the paper-lined muffin cups, filling each to the top. Sprinkle 1/2 of a teaspoon of the turbinado sugar on top of each muffin.
STEP 6 | Bake muffins
Transfer the to the preheated oven and bake for 5 minutes. Then, reduce the heat to 375 degrees and bake for another 12 to 13 minutes, or until the top of the muffins are golden brown.
Insert a wooden pick in the center of each. When it comes out with crumbs, not wet batter, your homemade muffins are finished baking!
STEP 7 | Cool muffins and serve!
Finally, cool the muffins in the pan for 5 minutes. Then, remove each to a wire rack to cool completely. Keep the cupcake liners on until you’re ready to serve. Enjoy cooled to room temperature or freshly warm!
tips
- For perfectly fluffy muffins, be sure not to overmix the batter.
- If you use frozen berries, let them thaw before adding them to the batter.
- Make a double batch of muffins and share them with friends, family, and neighbors to brighten their day!
July in East Tennessee means the blueberry season is in full swing! So, it’s time to shout out these delicious blueberry recipes, like my Refreshing Blueberry Tea, No-Churn Blueberry Ice Cream, and sweet Homemade Blueberry Jam.
Variations and substitutions
You may substitute other fresh berries like raspberries or blackberries in this muffin recipe. If you use strawberries, dice them first and be sure they are well drained before adding to the batter.
Storage and reheating tips
- Line an airtight container with paper towels to store leftover muffins and keep them moist. They will last in the fridge for about a week.
- You can also freeze the muffins by wrapping each with plastic wrap and freezing them in a freezer-safe container or zip-top bag for up to two months.
Frequently asked questions
Sour cream is the perfect ingredient to add moisture to the muffins without making the batter too runny. It produces a tender and fluffy texture that elevates any muffin recipe.
While you want a moist texture, you don’t want to serve soggy muffins. To avoid this, ensure your muffins don’t sit longer than suggested after baking. Once they are cool enough to remove from the muffin tin, transfer them to a cooling rack so the steam doesn’t make them soggy.
Blueberry muffins are best enjoyed fresh, but if you have leftovers, you can keep them for later. Just let them cool completely, then store them in an airtight container at room temperature for a few days or a week in the refrigerator. Homemade muffins can also be frozen for up to three months if stored in a freezer-safe bag or container.
You can do a few things to ensure your muffins come out moist with a tender crumb. First, use full-fat sour cream and milk rather than skim or reduced fat. And never overmix the batter. Just stir the ingredients until they are combined to prevent dry and tough muffins.
Looking for more tasty muffin recipes?
Try my citrussy Orange Cranberry Muffins, these healthy Strawberry Oat Muffins with Greek yogurt, and my crowd-pleasing Lemon Poppy Seed Muffins with a lemony glaze. Now, that’s quite the spread!
Serving suggestions
For more takes on classic blueberry muffins, try my Blueberry Oatmeal Muffins and Blueberry Streusel Muffins — YUM!
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Easy Blueberry Sour Cream Muffins Recipe
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup sour cream
- ¾ cup sugar
- ⅓ cup canola oil
- 2 large eggs
- ¼ cup milk
- 1 teaspoon lemon extract
- ½ teaspoon vanilla extract
- 1 ½ cups fresh blueberries
- 2 tablespoons turbinado sugar optional
Instructions
- Preheat the oven to 425 degrees. Place 12 paper liners into a standard-size muffin pan.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- In a separate medium-size bowl, combine the sour cream, sugar, oil, eggs, milk, and flavorings until smooth.
- Pour the liquid mixture into the dry ingredients and stir with a rubber spatula just until combined—do not over mix. Gently fold in the blueberries.
- Divide batter between the paper-lined muffin cups and fill to the top. If desired, sprinkle each muffin with 1/2 teaspoon of the turbinado sugar.
- Transfer to the preheated oven and bake for 5 minutes, then reduce the heat to 375 degrees and bake for another 12 to 13 minutes, or until a wooden pick inserted in the center comes out with crumbs, not wet batter.
- Cool muffins in the pan for 5 minutes, then remove to a wire rack to cool completely.
Notes
- For perfectly fluffy muffins, be sure not to overmix the batter.
- If you use frozen berries, let them thaw before adding them to the batter.
- Make a double batch of muffins and share them with friends, family, and neighbors to brighten their day!
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Beyond the recipe
Blueberry recipes of all kinds are like a symbol of summer in our home. Thanks to my in-laws and their prize blueberry bushes, we almost always have extra blueberries in our freezer this time of year.
I love making all kinds of yummy blueberry recipes, and I always make a batch or two of these sour cream blueberry muffins.
Of course, we can’t always finish them on our own, so I like to share them with friends and family. It’s a great way to spread summer cheer and remind your loved ones how much they mean to you!
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
Could I also use cranberries for this? Love it as is but if it’d work for other fruit, all the better!
After reading the massive amount of ingredients in store-bought muffins, and I SO happy to have found this recipe!!! It’s so easy and the family loves these. Thanks so much!!
Oh, thank you so much!
Finally got a chance to make these…. delicious!! Very easy and my son gave them 2 thumbs up!! And the berries stayed in the muffin instead of falling to the bottom. Will add this recipe to my favorites for sure!