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.
Servings: 18 Muffins
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 2½ cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- In a large bowl stir together 2 large eggs, 1 cup sour cream, 1 cup granulated sugar, 1 teaspoon vanilla extract and ½ cup butter.
- Stir in dry ingredients until combined. Fold in 12 oz. 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: 195kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 250mg | Potassium: 58mg | Fiber: 1g | Sugar: 14g | Vitamin A: 274IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
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