Sour Cream Blueberry Muffins
Soft, tender, and bursting with fresh blueberries, these Sour Cream Blueberry Muffins are the ultimate treat for breakfast or snack time. The secret to their incredible moisture and fluffy texture lies in the addition of tangy sour cream, which perfectly balances the sweetness of the blueberries. Each bite is a delightful combination of buttery richness and fruity goodness, with golden, bakery-perfect muffin tops that are hard to resist. The blueberries, lightly coated in flour to prevent sinking, are evenly distributed throughout for a pop of juiciness in every mouthful. Ready in under 40 minutes, these easy homemade muffins are perfect for on-the-go mornings or leisurely brunches. Pair them with a cup of coffee or tea, and enjoy a bakery-style experience right at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 0.5 cup unsalted butter, melted and cooled slightly
- 2 teaspoons 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 12-cup muffin tin with paper liners, or lightly grease the tin.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the eggs, sour cream, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be thick and lumpy.
In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins.
Gently fold the blueberries into the batter using a spatula. Ensure the blueberries are evenly distributed but do not overmix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 95.9 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 3018 mg | 131% | |
| Total Carbohydrate | 392.1 g | 143% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 189.8 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 436 mg | 34% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 618 mg | 13% | |
*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.
