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.

Nutriscore Rating: 46/100

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
• 0.5 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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or lightly grease the tin.

Step 2

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

Step 3

In a separate medium bowl, whisk together the eggs, sour cream, melted butter, and vanilla extract until smooth.

Step 4

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.

Step 5

In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins.

Step 6

Gently fold the blueberries into the batter using a spatula. Ensure the blueberries are evenly distributed but do not overmix.

Step 7

Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.

Step 8

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.

Step 9

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.

Step 10

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

Serving size	(1091.2g)

Amount per serving	% Daily Value*
Calories	3099.6

Total Fat 155.9g	0%
Saturated Fat 95.9g	0%
Polyunsaturated Fat g
Cholesterol 749.0mg	0%
Sodium 3018.3mg	0%
Total Carbohydrate 392.1g	0%
Dietary Fiber 12.1g	0%
Total Sugars 189.8g
Protein 48.2g	0%

Vitamin D 82IU	0%
Calcium 435.8mg	0%
Iron 13.8mg	0%
Potassium 618.2mg	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: 44.3%

Protein: 6.1%

Carbs: 49.6%