Why Make This Recipe

Sour Cream Blueberry Muffins are a delightful treat that brings sweetness and a touch of tartness in every bite. They are perfect for breakfast, a snack, or even dessert. The addition of sour cream makes them moist and fluffy, while fresh blueberries burst with flavor. Plus, it’s an easy recipe that anyone can whip up quickly!

How to Make Sour Cream Blueberry Muffins

Ingredients :

3/4 cup all-purpose flour
2/3 cup granulated sugar
4 tablespoons butter (softened, slightly melted)
1 teaspoon cinnamon
2 cups all-purpose flour plus 1 tablespoon (divided)
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla
1/2 cup vegetable oil
1 cup sour cream
2 1/4 cups fresh blueberries

Directions :

Preheat the oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
In a bowl, mix together 3/4 cup of all-purpose flour, 2/3 cup sugar, softened butter, and cinnamon until combined.
In another bowl, whisk together 2 cups of all-purpose flour, baking powder, and salt.
In a separate bowl, beat the eggs and then add in 1 cup of sugar, vanilla, vegetable oil, and sour cream until smooth.
Gradually combine the dry ingredients with the wet ingredients.
Gently fold in the blueberries and the remaining flour (1 tablespoon) to prevent sticking.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for about 20-25 minutes, or until a toothpick comes out clean.
Let cool in the tin for a few minutes before transferring to a wire rack.

How to Serve Sour Cream Blueberry Muffins

Serve these tasty muffins warm, with a drizzle of honey or a sprinkle of powdered sugar on top. They are also delicious plain or with a pat of butter. Pair them with a cup of tea or coffee for a lovely breakfast treat.

How to Store Sour Cream Blueberry Muffins

To keep the muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Just wrap each muffin in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.

Tips to Make Sour Cream Blueberry Muffins

Make sure not to overmix the batter to keep the muffins fluffy.
For an extra burst of flavor, sprinkle a little sugar on top before baking.
Use fresh blueberries for the best taste, but frozen ones can work too. If using frozen, do not thaw them before adding to the batter.

Variation

You can add a twist to these muffins by mixing in lemon zest for a refreshing flavor. You could also try substituting half of the blueberries with raspberries or blackberries for a mixed berry muffin.

FAQs

1. Can I make these muffins without sour cream?
Yes, you can substitute plain yogurt for sour cream. It will give a similar texture and taste.

2. How can I make these muffins healthier?
You can use whole wheat flour instead of all-purpose flour and reduce the sugar by half. Adding oats can also make them more nutritious.

3. What can I do if the muffins stick to the pan?
Make sure to grease the pan well or use paper liners. If they still stick, allow them to cool for a few minutes before trying to remove them.