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Sour Cream Blueberry Muffins Recipe
Sour Cream Blueberry Muffins Recipe photo by Taste of Home

Sour Cream Blueberry Muffins Recipe

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When we were growing up, my mom made these warm, delicious muffins on chilly mornings. I'm now in college and enjoy baking them for friends. —Tory Ross, Cincinnati, Ohio
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings


  • 2 cups biscuit/baking mix
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 cup fresh or frozen blueberries

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.


  1. Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries.
  2. Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Sour Cream Blueberry Muffins in Quick Cooking May/June 2003, p19

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.

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Reviewed Aug. 7, 2015

"Afteri added to recipe!!se were great but I only put 1/2 of cup sour cream and1/2 cup of unsweetened applesauce! I added this!! Now there good!"

Reviewed May. 20, 2015

"There were SO many good reviews that I thought this was a sure thing. They were alright."

Reviewed Jan. 30, 2015

"I made these in a jumbo muffin pan, lowering the oven to 350! They did turn out beautiful! I love the moist texture! I felt that it was a bit too much sour cream tasting for my taste! However, they will be eaten, they a re good!! Easy as well!!"

Reviewed Nov. 6, 2014

"I used 2% fat Greek yogurt instead of sour cream. They weren't bad but I wasn't particularly impressed with them."

Reviewed Jun. 2, 2014

"I divided this recipe in half, since there are only three in our family. I'm sorry that I did.... as these came out so DEE-LISH - I'm sure I will be making more tomorrow!!!

I also substituted the sugar for 4 packets of Splenda (remember, I only used half of all ingredients).
Also, I baked at 400 degrees for exactly 19 minutes - I used small muffin tins (the kind that you buy at the dollar store that are 6 muffins to a tin), and used parchment liners.
They came out perfect! The sour cream made these muffins so moist and tasty.
TY for sharing. I normally NEVER bake, but most recently was told by my doctor that I have to cut my sugar consumption, I figured that I'd give it a try. The muffins that they sell at ShopRite that use artificial sweeteners are normally tasteless and hard. Not these!!!
TY again!"

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