Description
These Sour Cream Blueberry Muffins are ultra-moist, fluffy, and packed with juicy blueberries, making them a perfect treat for any occasion.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sour cream
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp all-purpose flour (for tossing with blueberries)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the sour cream, vegetable oil or melted butter, eggs, and vanilla extract to the dry ingredients and stir until just combined.
- Toss the blueberries in 1 tbsp of flour, then gently fold them into the batter.
- Fill the muffin cups about 3/4 full with the batter and top with extra blueberries if desired.
- Bake for 18 to 22 minutes, until golden brown and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Can also substitute blueberries for other fruits.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg