Name: Sour Cream Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 34 min
Ingredients: 3 cups all-purpose flour; 1 cup sugar; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 ½ cups full-fat sour cream (at room temperature); 2 large eggs (at room temperature); 1 teaspoon vanilla extract; 4 tablespoons (½ stick) salted butter, melted and cooled; ¼ cup vegetable oil; 2 cups fresh or frozen blueberries (do not thaw if frozen); Coarse sugar (for topping)

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Craving a delicious, moist muffin with a sweet and tangy burst of blueberries? These Sour Cream Blueberry Muffins are the perfect treat for any time of day.

The combination of sour cream, blueberries, and a hint of vanilla creates a tender, flavorful muffin with a bakery-style sugar-crusted top.

Ingredients List

For these irresistible muffins, here’s what you’ll need to achieve that perfect balance of flavors and textures.

Dry Ingredients

3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 ½ cups full-fat sour cream (at room temperature)
2 large eggs (at room temperature)
1 teaspoon vanilla extract
4 tablespoons (½ stick) salted butter, melted and cooled
¼ cup vegetable oil

For the Muffins

2 cups fresh or frozen blueberries (do not thaw if frozen)
Coarse sugar (for topping)

Required Kitchen Tools

To make the muffin-making process as easy and smooth as possible, here are some essential tools you’ll need:

Muffin Pan: A standard 12-cup muffin pan or two smaller pans for more muffins will work. Line the pan with paper liners to prevent sticking and for easy cleanup.
Mixing Bowls: You’ll need at least two mixing bowls, one for the dry ingredients and one for the wet ingredients.
Rubber Spatula: A rubber spatula helps gently fold the batter and ensures that all ingredients are evenly incorporated.
Ice Cream Scoop: To scoop the batter into muffin cups evenly and ensure consistent sizes for each muffin.
Wire Rack: A wire rack is essential for cooling the muffins properly once they come out of the oven.

Directions

1. Preheat the Oven and Prepare Muffin Cups

Start by preheating your oven to 375°F (190°C). Then, line 16 muffin cups with paper liners. This will prevent the muffins from sticking to the pan and make cleanup much easier.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are well combined before moving on to the wet ingredients. This helps ensure even distribution of the leavening agents.

3. Prepare the Wet Ingredients

In a medium bowl, whisk together the sour cream, eggs, and vanilla extract. Stir until the mixture is smooth and well incorporated. This mixture will add richness and moisture to the muffins, so it’s important to get a nice, smooth consistency.

4. Combine the Wet and Dry Ingredients

Add the sour cream mixture to the bowl with the dry ingredients. Use a rubber spatula to gently stir the two together. Be careful not to over-mix the batter—stir just until you no longer see dry pockets of flour. The batter will be thick and lumpy, and that’s perfectly fine!

5. Add the Butter and Oil

Once the dry and wet ingredients are combined, gently stir in the melted butter and vegetable oil. Again, avoid over-mixing, as the batter will continue to firm up as you incorporate the wet fats. The oil ensures the muffins remain moist, while the butter adds flavor and richness.

6. Fold in the Blueberries

Gently fold in the blueberries, making sure they are evenly distributed throughout the batter. If you’re using frozen blueberries, there’s no need to thaw them first. Gently stirring is key to preventing the blueberries from breaking and coloring the batter too much.

7. Fill the Muffin Cups

Using an ice cream scoop or a spoon, fill the muffin cups to the top with batter. This ensures your muffins have that classic domed shape. If you want to make sure the muffins are all the same size, an ice cream scoop is a great tool to use. Make sure to scrape the scoop against the edge of the bowl to level the batter before adding it to the muffin cups.

8. Add the Coarse Sugar Topping

For that bakery-style muffin top, generously sprinkle coarse sugar on top of each muffin. This will help create a delightful sugar-crusted finish that gives each muffin a sweet crunch.

9. Bake the Muffins

Place the muffin pan in the preheated oven and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. You may want to check the muffins after 18 minutes to ensure they don’t over-bake. The tops should be golden brown and slightly puffed.

10. Cool the Muffins

Once the muffins are done baking, remove them from the oven and let them cool in the pan for 5-10 minutes on a wire rack. This allows them to set and makes them easier to remove from the pan. After they’ve cooled slightly, carefully take the muffins out of the pan and let them cool completely on the wire rack.

11. Serve and Enjoy

These muffins are best enjoyed warm, right out of the oven, or at room temperature. Serve them as a delicious breakfast treat, snack, or dessert. The sugar-crusted tops and soft, moist crumb make them perfect for any occasion.

Storage Instructions

How to Keep Sour Cream Blueberry Muffins Fresh

Store your muffins in an airtight container at room temperature for up to 2 days. If you have any leftovers, they will stay fresh and soft for a couple of days when stored properly.

Freezing Sour Cream Blueberry Muffins

If you want to enjoy these muffins later, you can freeze them. Wrap each muffin in plastic wrap or place them in a freezer-safe bag, removing any excess air. They will keep in the freezer for up to 1 month. When you’re ready to enjoy them, just thaw at room temperature or reheat them in the oven for a few minutes.