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Blueberry Sour Cream Muffins

Thanks for sharing!

Blueberry sour cream muffins have a great texture and big blueberry flavor. They are easy to make and are perfect for a grab and go breakfast or brunch sweet.

Inside of soft blueberry muffin.

These yummy blueberry muffins have sput cream on the batter for extra moisture and richness. They taste amazing and the batter comes together really easily.

Muffins are such a versatile baked good. They are perfect for so many occasions.

I used to keep a freezer full of different varieties. On busy mornings you can just grab a muffin and pop it into the microwave for a few seconds.

Hand holding half of a blueberry muffin.

They can accompany you in the car for an on the go breakfast. Or toss one in your lunchbox for a little something sweet.

But they don’t have to be saved for busy mornings. Muffins are also a perfect easy breakfast for guests.

A muffin and a leisurely cup of coffee are just as luxurious as anything else. And smelling a batch of muffins baking is sure to start your day off on the right foot.

Making these muffins

Several people have told me they used the recipe for blackberry muffins and subbed in blueberries with great success. It seemed like enough people had loved the results that I should do it too.

The muffin batter itself really comes together pretty quickly. Adding the sour cream does a few things to make the resulting muffins extra delicious.

Of course they add some dairy richness and a bit of tang. That tangy acidity helps the batter to rise much in the way buttermilk does.

It also helps to create a crumb that borders on pound cake. They are moist and the perfect balance of airy and dense.

You can easily substitute plain Greek yogurt if you prefer. Sour cream and Greek yogurt bring a lot of the same qualities to baked goods.

Fresh blueberries make for fabulous muffins. I only had frozen berries on hand, so I defrosted them and used them instead.

They still taste amazing, but they do tend to bleed a little bit of color into the batter. So feel free to use whatever you have, bit be aware of the possible visual differences.

Storing muffins

Baked muffins can be stored in an airtight container on the counter for several days. Make sure they are completely cooled before you put them in the container to keep them from getting soggy.

For longer storage, freeze the muffins for an hour or two then move them to a freezer bag to freeze the rest of the way. Muffins keep in the freezer for several months without an issue.

Inside of blueberry muffin.

You can grab as many muffins as you need and warm them in the microwave. It only takes a few seconds to refresh your muffin yo as good as new.

Baked goods like muffins do not do well stored in the refrigerator. The dry cold air actually makes them go stale more quickly, so stick to either the counter or the freezer.

More great muffin options

Whether you are looking for a grab and go breakfast or something for a leisurely weekend brunch, banana oat muffins are perfect!

Orange cranberry sourdough muffins are another great breakfast option. They are a great way to turn some sourdough discard into a nutritious breakfast.

Or make the pumpkin apple muffins my husband’s grandpa was famous for. The whole house will smell amazing while they bake.

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Yield: 18 Muffins

Blueberry Sour Cream Muffins

Inside of soft blueberry muffin.

Blueberry sour cream muffins have a great texture and big blueberry flavor. They are easy to make and are perfect for a grab and go breakfast or brunch sweet.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes

Ingredients

  • 2.5 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup sour cream
  • 1 cup granulated sugar
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 12 oz. blueberries

Instructions

  1. Preheat oven to 400°F and grease 18 muffin tins.
  2. In a medium bowl, mix together flour, baking powder, baking soda and salt.
  3. In a large bowl stir together eggs, sour cream, sugar, vanilla and butter.
  4. Stir in dry ingredients until combined. Fold in blueberries.
  5. Scoop into prepared muffin tins. Bake 17-20 minutes or until the tops spring back when lightly touched with a finger.
  6. Cool for a few minutes in the muffin tin and then move to a wire rack to cool completely.
  7. Store cooled muffins in an airtight container at room temperature or freeze for later.

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Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 196Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 265mgCarbohydrates: 28gFiber: 1gSugar: 14gProtein: 3g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

Blueberry sour cream muffins have a great texture and big blueberry flavor. They are easy to make and are perfect for a grab and go breakfast or brunch sweet.

Thanks for sharing!

Andrea Nine

Friday 28th of January 2022

These look so good! You know when I see your muffins in the mornings I want one right away with my coffee, LOL!

Carlee

Friday 28th of January 2022

It's the perfect way to start the day, that's for sure! Thanks, Andrea!

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