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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 May. 17, 2013 by jesboc
Wow! 5+ stars! So good ansd so easy to make. I used Bisquick to the exact recipe and I made 6 double sized muffins with the mixture.
Reviewed on Mar. 24, 2013 by Troi
Great. The right amount of sweetness. I almost doubled the blueberries and needed to bake them longer, but they were really really good.
Reviewed on Mar. 16, 2013 by cherstad
Fabulous recipe! These muffins are light and moist and absolutely delicious! Not to mention so easy to whip together a batch. I even tried using Splenda to cut down on the sugar content, with great results.
Reviewed on Sep. 09, 2012 by kdwarren
Light and fluffy and full of blueberries. Great tasting and very easy to throw together. No need to look for another blueberry muffin recipe this one is it.
Reviewed on Aug. 15, 2012 by swinny
Delicious & used ff sour cream!
Reviewed on Aug. 09, 2012 by jlc2
Wonderful Recipe. This is definitely a keeper. I added a teaspoon of cinnamon to the dry ingredients and a teaspoon of vanilla to the wet ingredients then mixed it together.
Reviewed on May. 31, 2012 by Shawnda44
This recipe went straight into my box of 'keeper' recipes after I made them. Delicious. I put a mixture of 1/2 cp. sugar, 1/3 cp. flour, and 1/4 cp. softened butter on top before baking.
Reviewed on Apr. 21, 2012 by lgatewood
Great and easy recipe! I tried it with paper liners and without. It was better with the greased pans.
Reviewed on Feb. 29, 2012 by Raygina
I baked them as the recipe said but they burned so next time I baked them at 350 for 25-30 minutes. They came out wonderfully moist. I will make them again.
Reviewed on Oct. 11, 2011 by DCHeilman
Really good and simple-which I like!
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