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"When we were growing up, my mom made these warm, delicious muffins on chilly mornings," recalls Tory Ross of Cincinnati, Ohio. "I'm now in college and enjoy baking them for friends."
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 muffin equals 195 calories, 7 g fat (3 g saturated fat), 48 mg cholesterol, 272 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Sour Cream Blueberry Muffins in Quick Cooking May/June 2003, p19
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Apr. 10, 2011 by lebuchana
I have searched for a long time for a good blueberry muffin recipe and have tried many recipes. THIS IS IT, I don't have to search anymore!!!!! This is flavorful, moist, light and downright delicious!!! I used wild blueberries because that is what I had in my freezer and they were wonderful! You can stop your searching, this is the best recipe!
Reviewed on Mar. 29, 2011 by lightedway
I will be making these again and again. So easy to make I can whip up the batter before the oven is preheated. Great taste and they freeze well. I have them pictured on my page.
Reviewed on Jan. 28, 2011 by agnes24
These are fantastic and so super easy to make! The extra sugar on top is great. Will definitely make these again.
Reviewed on Jan. 23, 2011 by wingsawsome
i did a very stupid mistake and my muffins turned out to be a bit wet and soggy. now i learnt something important: Never add milk or anything to thin out the batter, the batter supposed to be thick :D but this is a very quick and easy way to make muffin, thx for the recipe, gonna make it again~
Reviewed on Dec. 30, 2010 by cklayum
Great! So easy...
Reviewed on Sep. 23, 2010 by Joanieontheblock
These are too good to be so easy to make.
Reviewed on Jul. 28, 2010 by misscamaro88
Delicious and SO easy! Nearly mess-free! I used fat-free vanilla yogurt instead of sour cream and threw some saigon cinnamon in there also, and the muffins are fluffy, moist, and hold together well. Score!
Reviewed on Jul. 27, 2010 by Amy the Midwife
Very good and moist! The batter was so thick I was afraid I would overmix it trying to get all the dry ingredients incorporated. I kept reading it over and over to make sure I used the right amount of ingredients.I was able to get 15 regular-sized muffins out of the recipe.
Very good and moist! The batter was so thick I was afraid I would overmix it trying to get all the dry ingredients incorporated. I kept reading it over and over to make sure I used the right amount of ingredients.
I was able to get 15 regular-sized muffins out of the recipe.
Reviewed on Jun. 19, 2010 by hburnette1
Very easy and lots of compliments! I used reduced fat biscuit mix and fat free sour cream and no one noticed.
Reviewed on May. 22, 2010 by zucchinilady
had a damp/cool day and wanted to bake,had lots of frozen blueberries so came to TOH to find some muffin recipes/chose this one and was I ever glad I did! So moist and yummy! I did add some cinnamon to mine, made nice big muffins and thought I would have some to freese - gone in a day!
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