Blueberry Muffins with Sour Cream

These simple blueberry muffins with sour cream are soft, tender on the inside and tasty. This recipe calls for a few key ingredients–namely, fresh blueberries and sour cream–that make them especially moist and full of fruity flavor. Throw them together for a weekend brunch spread or keep them on hand for a weekday quick grab-and-go. This recipe ensures that your muffins store well and can be thrown together in less than an hour.

Ingredients for Blueberry Muffins with Sour Cream

• Wet ingredients: For this blueberry muffin recipe with sour cream, wet ingredients include large eggs, canola oil, vanilla extract and sour cream.
• Dry ingredients: Blueberry muffins require just a handful of dry ingredients: all-purpose flour, salt, baking soda and baking powder.
• Blueberries: Fresh blueberries are best, but you can use frozen if that’s all you have on hand.

Directions

Step 1: Make batter

Preheat the oven to 400°F. In a bowl or stand mixer, beat eggs. Gradually add sugar, continually beating. Next slowly add oil and then vanilla. Set aside.

Step 2: Combine dry ingredients

In a small bowl, combine flour, salt, baking soda and baking powder. Mix gently and set aside.

Step 3: Alternate ingredients

Alternate adding the dry ingredients and the sour cream to the beaten egg mixture. Once all ingredients have been combined, gently fold in blueberries.

Step 4: Fill and bake

Fill 24 greased muffin cups three-fourths full. Bake until a toothpick inserted in the center of a muffin comes out clean, or about 18 to 20 minutes. Cool for 5 minutes before removing from muffin pans to wire racks to complete cooling.

Recipe Variations

• Make it vegan: Sub your favorite vegan egg substitute, and swap out the sour cream for a vegan variation.
• Add a topper: Level up these simple blueberry muffins with a streusel topping or a sweet vanilla glaze.
• Swap the berries: Use raspberries or blackberries in place of the blueberries, or better yet make it a fruit party and add all three (in smaller quantities).

How to Store Blueberry Muffins with Sour Cream

Once muffins have completely cooled, store in an airtight container or a plastic zippered bag.

How long do blueberry muffins with sour cream last?

These muffins can be stored on the counter for up to 3 days. You can also pop them in the fridge for up to a week if you’d prefer. Additionally, they freeze quite well. To do so, place them in a freezer bag and store in the freezer for up to 3 months.

Blueberry Muffins with Sour Cream Tips

How do I ensure a moist muffin?

There are a few key tips to making sure muffins are moist, although the addition of sour cream in this recipe already puts you ahead of the game. Try chilling the batter overnight in the fridge, which results in a more tender, moisture-rich muffin. Another tip is to not overmix, as that develops gluten which in turn makes for a tougher muffin.

Why aren’t my muffins rising?

The tips for a moist muffin also result in taller muffins, so if you try the above tips, you’ll likely end up with puffier, taller muffins. If you’re still struggling with flat muffins, check the date on your leavening agents – that’s one of the most over-looked reason for a low-rising baked good. You can also use self-rising flour in place of the all-purpose flour.

Can I use wild blueberries?

Definitely! Any blueberries will do for this recipe and wild blueberries are exceptionally flavorful. Wild blueberries may be small, but they’re brimming with juicy, flavorful goodness. Because of their size, we recommend adding a bit more than this recipe calls for. Start with 1/4 cup more.