Fresh Blueberry Sour Cream Muffins
Indulge in the irresistible charm of Fresh Blueberry Sour Cream Muffins, a perfect balance of tangy and sweet flavors in every bite. These moist, bakery-style muffins are packed with juicy bursts of fresh blueberries, made even more tender with the richness of creamy sour cream and melted butter. A touch of vanilla rounds out the flavor profile, while a quick toss of flour on the blueberries keeps them evenly dispersed throughout the fluffy crumb. With just 15 minutes of prep time and an easy one-bowl mixing method, these muffins are a time-saving favorite for busy mornings, brunch gatherings, or an anytime treat. Enjoy them warm from the oven or as a make-ahead snack, and savor the homemade goodness of a classic made better. Perfectly suited for blueberry muffin lovers, this recipe is a must-try for a sweet start to the day!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 cup Sour cream
- 0.5 cup Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 1 tablespoon All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the wells with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In another medium mixing bowl, whisk the eggs, sour cream, melted butter, and vanilla extract until smooth and creamy.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a spatula or a wooden spoon, gently fold the mixture together just until combined. Be careful not to overmix; the batter will be slightly lumpy.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent them from sinking to the bottom of the muffins.
Gently fold the coated blueberries into the muffin batter, being careful to distribute them evenly without breaking them apart.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 94.6 g | 473% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 1526 mg | 66% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 188.8 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 401 mg | 31% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 343 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
