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–+ servings
Inside of soft blueberry muffin.

Blueberry Sour Cream Muffins

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 Time10 minutes
Cook Time20 minutes
Total Time20 minutes
Servings: 18 Muffins
Author: Carlee

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1muffin | Calories: 196kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 265mg | Fiber: 1g | Sugar: 14g
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