These Sour Cream Blueberry Muffins are my ideal kind of baked good: cozy, simple, and absolutely packed with juicy blueberries. They’re soft but sturdy, gently sweet, and baked up with that golden bakery-style top thanks to a sprinkle of coarse sugar.
If you like this recipe, also try my Lemon Blueberry Bread, my Raspberry Oatmeal Muffins or my Blueberry Scones!
This might be everyone’s favorite muffin
These Sour Cream Blueberry Muffins are soft, tender, and full of juicy blueberries — a true back-pocket baking recipe that never fails. It’s probably the kind of muffin recipe that once lived on the back of a sour cream carton, or got scribbled down from a neighbor’s Nana, because this is very much a “public domain” kind of recipe. And for good reason: it just works.
I’ve made a few little tweaks over the years to get the texture just right, but this is still that same nostalgic, pantry-staple muffin you’ve probably had a dozen times in your life — and it still holds up!
I serve these for weekend breakfasts, warm from the oven with cinnamon butter and fruit salad on the side. And probably some air fried bacon!
Why this recipe works so well
- Full-fat sour cream is the magic – It gives these muffins their incredibly soft texture and keeps them moist for days. It also adds just a touch of tang that balances the sweetness beautifully.
- No milk or butter needed – Oil keeps the crumb tender, and sour cream provides all the structure and richness. That means no creaming, no softening — just mix and go.
- The high-to-low baking temp trick – Starting at a higher oven temp gives the muffins a nice lift, so you get those domed bakery tops without drying them out.
- The flour-coated blueberries – Tossing the berries with the dry ingredients helps keep them from sinking to the bottom and gives you that perfect distribution in every bite.
- It’s flexible but reliable – Whether you’re using frozen or fresh berries, a standard muffin tin or mini loaf pans, this recipe holds up. It’s forgiving, unfussy, and consistently delicious — which is exactly what a muffin recipe should be.
A quick peek at my ingredient notes
Nothing fancy here — just a few pantry and fridge staples that come together into muffin magic:
- Flour, baking powder, salt – the classic dry mix
- Full-fat sour cream – gives the muffins structure, tenderness, and moisture
- Eggs, oil, sugar, vanilla – your wet base for a light but rich batter
- Blueberries – fresh or frozen both work great (no need to thaw!)
- Coarse sugar – for that sparkly, golden top that makes them look bakery-perfect:
Printable recipe
Sour Cream Blueberry Muffins
Ingredients
- 3 cups all-purpose flour (spooned and leveled (360g if you use scales))
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1½ cups full-fat sour cream
- 2 large eggs
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1½ teaspoons vanilla extract
- 2 cups fresh or frozen blueberries (note 1)
- coarse sugar (for topping (optional but highly recommended))
Instructions
- Prep: Preheat oven to 425°F. Line 16 muffin cups with paper liners. (I usually fill 12 and pour the rest into a mini loaf pan.)
- In a large bowl, whisk together flour, baking powder, and salt.3 cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon salt
- In a separate bowl or large measuring jug, whisk together the sour cream and eggs until smooth. Stir in the oil, sugar, and vanilla until fully combined.1½ cups full-fat sour cream, 2 large eggs, ½ cup vegetable oil, 1 cup granulated sugar, 1½ teaspoons vanilla extract
- If using fresh blueberries, rinse and pat them dry. If using frozen, no need to thaw — just grab them straight from the freezer. Add the berries to the flour mixture and toss to coat (note 2).2 cups fresh or frozen blueberries
- Pour the sour cream mixture into the dry ingredients and stir gently with a spatula until just combined. The batter will be thick — that’s exactly what you want.
- Divide the batter between the muffin cups, filling them nearly to the top. Sprinkle with coarse sugar and press in a few extra blueberries on top if you want that pretty bakery look.coarse sugar
- Place muffin pans in the oven and immediately reduce the temp to 400°F. Bake for 5 minutes, then reduce to 350°F (don’t open the oven!) and bake for 15–18 minutes more, until a toothpick comes out clean.
- Cool in the pan for 5–10 minutes, then transfer to a wire rack. Serve warm or let cool completely and store in an airtight container.
A few notes so you get it right the first time
- (Recipe Card Note 1) Frozen blueberries – No need to thaw, just toss them in frozen. If you thaw first, they’ll bleed like crazy into the batter.
- (Recipe Card Note 1) Tossing berries in flour – Helps keep them from sinking and gives a more even blueberry distribution.
- Don’t overmix – Thick batter is good, but stir gently and stop once you don’t see dry flour.
- Use full-fat sour cream – It gives the best texture. Light or fat-free won’t work the same way.
- Sparkly tops – Coarse sugar gives that golden, crunchy bakery top. A few extra berries on top make them look real fancy with zero extra effort.
- Bake high, then low – The temperature drop gives you a beautiful rise without burning the tops.
- Storage – Keep muffins in an airtight container at room temp for 2–3 days, or refrigerate for up to 5. They also freeze great — just thaw on the counter or warm in the microwave.
Quick tip: This recipe makes 16 muffins
This batter makes 16 full-size muffins, so if you’re using a standard 12-cup muffin pan, you’ll have a little extra. I usually pour the rest into a mini loaf pan and bake it alongside, or do 2 muffin pans and fill 8 cups each for even baking.
And always make sure you don’t skimp on the batter per muffin — fill those muffin cups almost to the top for the right rise, texture, and crumb. That’s how you get those perfect domed tops!
💛 Can’t wait to hear if you bake these!
If you make these Sour Cream Blueberry Muffins, I’d love to know how they turn out! Leave a comment below and pin it for next time — they’re too good to lose track of.
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