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!

Nutriscore Rating: 41/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Step 3

In another medium mixing bowl, whisk the eggs, sour cream, melted butter, and vanilla extract until smooth and creamy.

Step 4

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.

Step 5

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.

Step 6

Gently fold the coated blueberries into the muffin batter, being careful to distribute them evenly without breaking them apart.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 8

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.

Step 9

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.

Step 10

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

Serving size	(828.3g)

Amount per serving	% Daily Value*
Calories	2163.4

Total Fat 152.3g	0%
Saturated Fat 94.6g	0%
Polyunsaturated Fat g
Cholesterol 745.3mg	0%
Sodium 1525.8mg	0%
Total Carbohydrate 198.2g	0%
Dietary Fiber 5.4g	0%
Total Sugars 188.8g
Protein 22.7g	0%

Vitamin D 82IU	0%
Calcium 401.0mg	0%
Iron 2.4mg	0%
Potassium 343.0mg	0%

*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.

Source of Calories

Fat: 60.8%

Protein: 4.0%

Carbs: 35.2%