Sour Cream Blueberry Muffins
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.
Ingredients
Dry
- 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)
Instructions
- 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.
- You'll need at least two mixing bowls, one for the dry ingredients and one for the wet ingredients.
- A rubber spatula helps gently fold the batter and ensures that all ingredients are evenly incorporated.
- To scoop the batter into muffin cups evenly and ensure consistent sizes for each muffin.
- A wire rack is essential for cooling the muffins properly once they come out of the oven.