Sour Cream Blueberry Muffins Recipe

These Sour Cream Blueberry Muffins are soft, tender, and bursting with juicy berries. A sprinkling of course sugar on top gives them a tasty crunch. They are so simple but so tasty!

I really love baking with sour cream, it just seems to make baked goods so moist and tender. Plus it adds a depth of flavor that just can’t be beat! If you don’t have sour cream, you can substitute plain yogurt or greek yogurt, they both work fine.

I published this recipe back in 2018, but a few readers mentioned that they had trouble with the batter being too thick, so I decided to rework it.

It took me a few tries, but I have finally perfected the recipe. These easy blueberry muffins are now even more moist and flavorful!

HOW TO MAKE BLUEBERRY SOUR CREAM MUFFINS

1. PREP – Spray a 12-cup muffin pan with nonstick cooking spray. Preheat your oven to 425 degrees.
2. DRY INGREDIENTS – In a small bowl, whisk together the flour, baking powder, soda, and salt.
3. COAT BERRIES – In a separate bowl, toss blueberries with about a tablespoon of the dry mixture. (This prevents the blueberries from sinking.)
4. WET INGREDIENTS – Whisk together the oil, sour cream, white sugar, vanilla, almond extract, and eggs in a large bowl.
5. COMBINE – Dump the dry ingredients into the large bowl. Stir just a few times, then add the blueberry mixture. Fold gently just until barely combined.
6. BAKE – Scoop the batter into the prepared muffin cups. Sprinkle the tops of the muffins with coarse sugar. Bake in a preheated oven at 425° for 5 minutes. TURN THE HEAT DOWN to 350°, then bake for another 15-20 minutes. The center of the muffins should be set, and the edges and bottom should be golden brown.
7. COOL – Let the muffins cool in the pan for about five minutes, then remove and let cool on a wire rack. Or of course, you can serve them warm!

You can store leftover muffins in an airtight container at room temperature for 4-5 days.

They also freeze well. Cool them completely, then transfer them to a heavy-duty ziplock bag or other freezer-safe container. They will keep in the freezer for about 3-4 months.

PRO TIPS:

• For best results, use fresh blueberries. Frozen berries can be used, but they tend to leave blue streaks, or in some cases turn the batter blue. They still make delicious muffins though!
• Baking the muffins for just a few minutes at the higher temperature helps them rise up taller and fluffier. Just don’t forget to turn the oven down!
• Coarse sugar is best for sprinkling on the muffins because it adds a sparkly crunch. But if you don’t have it on hand, you can use regular white sugar.
• Almond extract is a secret ingredient that really adds a punch of flavor to the muffins. It somehow makes the muffins taste sweeter without adding extra sugar. If you are opposed to it, I recommend adding a couple of teaspoons of lemon zest or orange zest to the batter. 

Products recommended for making these muffins:

• Adjustable measuring cup (perfect for measuring sour cream)
• Stainless steel scoop (great for scooping batter into muffin tins)
• Non-Stick Muffin Pan

MORE MUFFIN RECIPES:

• Oatmeal Muffins with Chocolate Chips
• Lemon Raspberry Muffins
• Apple Cinnamon Mini Muffins
• Rhubarb Muffins (with brown sugar streusel)
• Six Week Bran Muffins
• Strawberry Muffins with Nutella
• Zucchini Banan Muffins

This recipe is quick & easy, and makes a batch of lovely blueberry sour cream muffins that your family will be thrilled to devour!