Sour Cream Blueberry Muffins

why make this recipe

Sour Cream Blueberry Muffins are a delicious and easy treat to bake. The combination of fresh blueberries and the creaminess of sour cream gives these muffins a moist texture and rich flavor. They are perfect for breakfast, a snack, or even dessert. Plus, they are simple enough for beginner bakers to try!

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 your oven to 400 degrees Fahrenheit.
To make the crumb topping, mix melted butter, 1 tablespoon of flour, granulated sugar, and cinnamon in a small bowl with a fork. Set this aside.
In a large bowl, whisk together the 2 cups of flour, baking powder, and salt. Set this mixture aside.
In another bowl, whisk the eggs and 1 cup of sugar together until combined. Add the vegetable oil, sour cream, and vanilla, mixing until everything is well-blended.
Pour the wet ingredients into the dry mixture and stir until just combined. Avoid over-mixing.
In a small bowl, toss 1 1/2 cups of blueberries with 1 tablespoon of flour, and gently fold this into the batter.
Fill each muffin tin about two-thirds full with the batter. Scatter the remaining blueberries on top of the muffins, and then add generous portions of the crumb topping.
Bake for 18-20 minutes, or until the muffins are lightly browned and a toothpick inserted comes out clean. If you like, sprinkle with powdered sugar before serving. This recipe makes about 16 muffins.

how to serve Sour Cream Blueberry Muffins

These muffins are fantastic when served warm, straight from the oven. You can enjoy them plain or with butter. They also go well with a cup of coffee or tea. For a fun twist, serve them with a dollop of whipped cream or a side of yogurt.

how to store Sour Cream Blueberry Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be stored in the refrigerator for up to a week or frozen for up to 3 months. Make sure to wrap them well before freezing.

tips to make Sour Cream Blueberry Muffins

Be careful not to over-mix the batter, as this can make the muffins tough.
Using fresh blueberries is best, but you can use frozen ones if needed. Just toss them in flour before adding them to the batter to prevent them from sinking.
If you want extra flavor, you can add a bit of lemon zest to the batter for a refreshing twist.

variation

You can easily change this recipe to include different fruits, like raspberries or strawberries. For a nutty flavor, consider adding chopped walnuts or almonds to the batter.

FAQs

Q: Can I use different types of flour?
A: Yes, you can substitute whole wheat flour or gluten-free flour, but you may need to adjust the liquid ingredients.

Q: What can I substitute for sour cream?
A: You can use plain yogurt or cottage cheese as a substitute, which will still keep your muffins moist.

Q: Can I make mini muffins with this recipe?
A: Absolutely! Just adjust the baking time to about 10-15 minutes, and keep an eye on them to ensure they don’t overbake.