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

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4.5 64 77
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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
Featured In: Top 10 Muffin Recipes
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 large eggs
  • 1 cup (8 ounces) sour cream
  • 1 cup fresh or frozen blueberries

Nutritional Facts

1 each: 195 calories, 7g fat (3g saturated fat), 48mg cholesterol, 272mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 3g 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

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HighmtnWA User ID: 7915783 255932
Reviewed Oct. 25, 2016

"The first time I make a recipe I pretty much follow it. These were very good in texture, nice and light, but just lacked something. I did add 1/2 t. of vanilla but they still lacked something. I am taking them to a breakfast potluck and will put a nice powdered sugar vanilla glaze on them. A nice glaze salvages everything... LOL

I'll make them again but will add 1/2 salt, maybe a touch more sugar and switch the sour cream with my homemade yogurt as someone else suggested. Hopefully, that does the trick."

sgronholz User ID: 1473861 247750
Reviewed May. 1, 2016

"These muffins are delicious! I used my homemade biscuit mix instead of store-bought, which worked great. I will definitely be making them again!"

mkaskela User ID: 6061564 245518
Reviewed Mar. 16, 2016

"These were wonderful! But instead of sour cream, I used blueberry yogurt. Also, I used fresh, instead of frozen, blueberries."

Mom1117 User ID: 8709485 245202
Reviewed Mar. 9, 2016

"I did not use a biscuit mix; just looked up the equivalent individual ingredients. They did not look that beautiful (kinda blah-looking) but tasted delicious! Streusel topping would no doubt be great for looks and taste:)"

Laurie73 User ID: 7632634 241189
Reviewed Jan. 6, 2016

"Absolutely wonderful! Followed recipe exact and nothing is overpowering in this. It has perfect balance of everything! I will make again. My daughter has asked for a streusel topping to be added next time. Ohhhhh, I did use a can of blueberries (drained extremely well) instead of frozen or fresh."

Sunshinebakerpa User ID: 7360500 240280
Reviewed Dec. 26, 2015

"These were ok. They took 17-19 min to bake."

Christineham User ID: 8475308 230856
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!"

krysfielder User ID: 5728656 226617
Reviewed May. 20, 2015

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

ConnieSue64 User ID: 7114251 219228
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!!"

VickyGr User ID: 3795063 54635
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."

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