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.
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.
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 Great Sour Cream 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.
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.
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.
Can you use frozen blueberries in muffins?
Yes! They will still taste great, but they are more likely to make your batter blue than if you use fresh berries.
What makes a muffin moist?
The sour cream in this recipe helps to keep a moist and tender crumb. Plus it add just a bit of tang that is so good with the berries. You can also use Greek yogurt if you prefer.
How do you keep the blueberries from sinking in the batter?
The batter in this recipe is so thick, the berries don’t really have a chance to sink. Just scoop and bake the batter right away and you shouldn’t have to worry.
More Great Muffin Recipes
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.
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Blueberry Sour Cream Muffins
- 2½ cups all purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 1 cup granulated sugar
- ½ cup butter melted
- 1 teaspoon vanilla extract
- 12 oz. blueberries
- Preheat oven to 400°F and grease 18 muffin tins.
- In a medium bowl, mix together flour, baking powder, baking soda and salt.
- In a large bowl stir together eggs, sour cream, sugar, vanilla and butter.
- Stir in dry ingredients until combined. Fold in blueberries.
- Scoop into prepared muffin tins. Bake 17-20 minutes or until the tops spring back when lightly touched with a finger.
- Cool for a few minutes in the muffin tin and then move to a wire rack to cool completely.
- Store cooled muffins in an airtight container at room temperature or freeze for later.