Sour Cream Blueberry Muffins
These muffins are moist and fluffy, featuring fresh blueberries that burst with flavor, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 2 cups all-purpose flour (divided) plus 1 tablespoon for folding
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 4 tablespoons butter (softened, slightly melted)
- 2 large eggs
- 1 cup granulated sugar for the wet mixture
- 1 teaspoon vanilla
- 1/2 cup vegetable oil
- 1 cup sour cream
Add-ins
- 2 1/4 cups fresh blueberries Use fresh for best taste; frozen can be used without thawing
Instructions
Preparation
- 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 of 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 1 tablespoon flour to prevent sticking.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
- 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.
Notes
Serve warm with a drizzle of honey or powdered sugar. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Tips: Do not overmix the batter, sprinkle sugar on top before baking for extra flavor.