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Blueberry Cream Muffins Recipe

Blueberry Cream Muffins Recipe

When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in muffins.
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:24 servings


  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 cups (16 ounces) sour cream
  • 2 cups fresh blueberries


  • 1. In a bowl, beat eggs. Gradually add sugar. While beating, slowly pour in oil; add vanilla. Combine dry ingredients; add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400° for 20 minutes. Yield: 24 muffins.

Nutritional Facts

1 each: 280 calories, 13g fat (4g saturated fat), 49mg cholesterol, 205mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 4g protein.

Reviews for Blueberry Cream Muffins

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Rochelle User ID: 9228622 270036
Reviewed Jul. 27, 2017

"I just made these - talk about AWESOME!!! Only changed the vanilla to lemon extract - it's sooooo good! I did mix the wet ingreds in one bowl by hand no mixer and the dry in another, then gently added the dry to the wet, then added the blueberries. I did add some turbinado sugar to the tops before baking - highly recommend this! This will be my go to recipe for blueberries!!! So easy, all the ingreds on hand - I did use fresh blueberries too! Thanks for this great recipe!!!"

NJ_mommy_1 User ID: 3034114 252820
Reviewed Aug. 17, 2016

"This was really good! I made two loafs and I also used half wheat flour and half all purpose flour and the bread came out good."

Peggie0203 User ID: 2074993 250434
Reviewed Jul. 14, 2016

"This is one of those recipes that taste best a few hours after baking. I used half whole wheat flour, which worked well.

I think the flavour would be better with a bit of lemon zest.
Very light and moist."

greatwithoutgluten User ID: 6330173 248841
Reviewed May. 30, 2016

"These were very good. I used frozen blueberries and rice flour to make the muffins gluten free. I will definitely make these again They were very moist and tasty!"

angela32 User ID: 3084463 247947
Reviewed May. 7, 2016

"The best blueberry muffin recipe!"

PrplMonky5 User ID: 6612040 244883
Reviewed Mar. 3, 2016

"Ok, these were delicious. Like others said, very light. I made them into large flat muffin like ....things. Not sure how to describe them haha. Anyway, the only changes I made were the following: I used almond extract instead of vanilla, I cut the recipe in half, and I put a streusel on top (from TOH Streusel Pumpkin Muffins). The streusel actually didn't turn out so great. It needed to bake a bit longer but if I did that the muffin would have been over cooked. Next time I will try a different streusel topping, as it added just the right amount of crunch and extra sweetness. I will definitely make this again."

carolynstowers User ID: 4001197 240953
Reviewed Jan. 3, 2016

"Made for Christmas I used miniature muffin pan. The small muffins came out so moist with a very smooth bread. The only change I made was too add a couple extra tbs. of sugar as several of the reviewers had wrote that the muffins weren't sweet enough. oh I did use frozen blueberries. I am making them again right now."

MsFyfe User ID: 7619640 229829
Reviewed Jul. 19, 2015

"This muffin recipe is a keeper."

krysfielder User ID: 5728656 227272
Reviewed Jun. 1, 2015

"Delicious! The only thing I will do differently next time is add a little sugar on top before baking."

NanZim User ID: 3929200 223468
Reviewed Mar. 24, 2015

"These muffins are moist and tasty. They freeze well."

Sally2007 User ID: 5572409 221717
Reviewed Mar. 1, 2015

"My husband loves these with cranberries too."

gooch621 User ID: 7069389 220566
Reviewed Feb. 15, 2015

"Sweet, moist, cakelike texture.... will use muffin liners next time as they had a tendency to stick."

dwiens User ID: 1968036 38951
Reviewed Nov. 23, 2014

"This recipe results in an excellent blueberry muffin! I halved the recipe and substituted plain low-fat Greek yogurt for the sour cream and the texture of the muffins was perfect. I also took a suggestion from one of the reviewers and sprinkled a sugar/lemon zest mixture on the tops of the muffins before baking. Rave reviews from the family!"

g_w_hammer User ID: 139982 36541
Reviewed Jun. 15, 2014

"This recipe was delicious, I cut down on the amount of sugar and it was still a great recipe. Will definitely become our favorite !"

yuehching User ID: 224401 39172
Reviewed Apr. 29, 2014

"easy and delicious. I made half the recipe and added lemon zest to the batter. It turned out beautifully. My family loved them. Thanks for sharing."

JZAnderson User ID: 1266313 15112
Reviewed Jan. 5, 2014

"BEST blueberry muffins! the sour cream makes them moist and tender. I usually half this recipe and still make 19 - 20 muffins. This recipe is a keeper!"

ebramkamp User ID: 702841 37106
Reviewed Dec. 26, 2013 Edited Feb. 28, 2014

"Delicious. I made these for Christmas morning and everyone raved. My husband ate 5 of them which is a good indicator of how wonderful these muffins are. I did add a bit of sugar to the top before baking because my Mom always did this. I also had to bake them a wee bit longer then the recipe called for but this may be because I was using a stoneware pan. I only made half the recipe and filled my standard muffin cups 2/3 full and was able to get 18 muffins. I have already shared tis recipe with both my daughters."

toadmh User ID: 1017366 14205
Reviewed Aug. 7, 2013

"These muffins came out moist and delicious. I halved the recipe with great results and sprinkled the tops with a mixture of Turbinado sugar with a little lemon zest before cooking."

anngemmel User ID: 2078371 56623
Reviewed Jan. 16, 2013

"Super moist and tasty. However, needs to cook a bit longer, as some stayed "goopy" in the middle. Next time I will sprinkle with some kind of streusal or turbano sugar on top."

lanabbott73 User ID: 5272882 37105
Reviewed Oct. 5, 2012

"Made it this morning ... wonderful blueberry muffin recipe. I added a 1/2 tsp of cinnamon, mostly because I love cinnamon! This is going into my recipe box! Thanks."

colorado_girl23 User ID: 1031585 40690
Reviewed Dec. 28, 2011

"The muffins were very tender and absolutely delicious!"

Melkolkal User ID: 6015782 13296
Reviewed Nov. 21, 2011

"I wanted to take blueberry muffins with me on a hunting trip with my husband and our friends because they are a quick and easy breakfast meal. I found this recipe and liked it. Everyone loved them and my friends have asked me to make them for them again!"

HayesK User ID: 3930760 15088
Reviewed Aug. 4, 2011

"I took some to a breakfast meeting at work and everyone ate more than just one, these are delicious!"

penney00 User ID: 4246494 37100
Reviewed Jul. 10, 2011

"Everyone loved them. I even made them with half whole wheat and half all purpose flour. Delish!"

Incrediblehutch User ID: 4114346 7785
Reviewed Jun. 7, 2011

"These were one of the best recipes I have tried, and I have tried quite a few! They were very moist and flavorful. I sprinkled a small amount of coarse sugar on top before baking to give them a little extra sweetness."

tarynalicia User ID: 5743514 56552
Reviewed Mar. 31, 2011

"These were fantastic!"

bayleaves User ID: 1927912 40689
Reviewed Feb. 26, 2011

"My husband does not like blueberry anything...but her LOVED these muffins!"

jsouba User ID: 1788691 26376
Reviewed Jan. 19, 2011

"These are delicious!!!"

gcjmorgan User ID: 1019549 14481
Reviewed Aug. 6, 2010

"makes 2 awesome loaf pans"

lisaskov User ID: 4693165 13288
Reviewed Aug. 1, 2010

"Great recipe. I wanted some bigger muffins so I used a jumbo pan - 1/2 cup of batter in each cup. 25 minutes at 375. Wonderful."

22-dancer-22 User ID: 3452330 56400
Reviewed Jun. 27, 2010

"I thought these muffins were delicious, but I did change a couple things. I substituted lemon yogurt for the sour cream and I used a streusel topping. This was made from 1/4 C. flour, 2 T. brown sugar, 1/2 t. cinnamon, and 1 T. cold butter. Just mix these ingredients together and sprinkle it on the muffins before baking."

LouannPearson User ID: 4534435 26374
Reviewed May. 25, 2010

"I have made these muffins a millon times and they are just as good from the first day I made them.Awsome!"

sway User ID: 2606047 14202
Reviewed Apr. 14, 2010

"These sound delidious.  We love any thing with blueberries.  I have a question?  Do you think I could bake this in a 9X13 pan and cut it into squares?   "

Jangirl User ID: 1050490 13774
Reviewed Apr. 14, 2010

"I halfed this recipe and it turned out great. I used frozen blueberries. I would definately make this recipe again!! A+"

1burrill User ID: 1992174 13773
Reviewed Apr. 9, 2010

"Loved these! I used 2 egg whites and 2 whole eggs instead of 4 whole eggs, 1 cup unsweetened applesauce instead of oil and fat-free sour cream. Still turned out moist and rich tasting! My whole family loves them!"

kehi74rn User ID: 3120997 11014
Reviewed Mar. 20, 2010

"I'm usually lousy at baking muffins. These were moist and delicious. I threw away all my other blueberry muffin recipes."

vbange User ID: 1656569 37098
Reviewed Mar. 18, 2009

"These muffins have a wonderful flavor. Richer tasting than ordinary blueberry muffins. They are the best I've ever had. Truly special."

Kertie User ID: 1091316 40688
Reviewed Jan. 18, 2009

"These are the best blueberry muffins I've ever had."

anonymous User ID: 5520322 36531
Reviewed Jan. 6, 2008

"Absolutely delicious! Loved all the juicy blueberries in this recipe. Excellent with a hot cup of coffee or tea."

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