Sour Cream Blueberry Muffins
These Sour Cream Blueberry Muffins are soft, tender, and full of juicy blueberries — made with full-fat sour cream for the best texture and finished with a golden sugar-sparkled top. A cozy, reliable muffin recipe just like Nana used to make (with a few modern tweaks).
Servings: 16 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.
Notes
- (1) Use frozen berries straight from the freezer to prevent color bleed.
- (2) Tossing berries in flour keeps them from sinking.
- Don’t overmix — thick batter is good!
- Full-fat sour cream gives the best texture.
- Coarse sugar = sparkly, crunchy tops.
- Bake high, then lower temp for perfect rise.
- Store airtight 2–3 days room temp, or refrigerate up to 5. Freezer-friendly!