Blueberry Muffins with Sour Cream

These simple blueberry muffins with sour cream are soft and tender on the inside, not to mention tasty. This recipe calls for a few key ingredients—namely, fresh blueberries and sour cream—that make the muffins especially moist and full of fruity flavor. Throw them together for a weekend brunch spread or keep them on hand for a quick weekday grab-and-go. These muffins store well and can be thrown together in less than an hour.

Ingredients for Blueberry Muffins with Sour Cream

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

Directions

Step 1: Start the batter

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

Step 2: Combine the dry ingredients, then bring everything together

Jena Carlin for Taste of Home

In a small bowl, combine the flour, salt, baking soda and baking powder. Mix gently. Alternate adding the dry ingredients and the sour cream to the beaten egg mixture.

Step 3: Add the blueberries

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Once all the ingredients have been combined, gently fold in the blueberries.

Step 4: Fill and bake

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

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Recipe Variations

• Make it vegan: Sub your favorite vegan egg substitute, and replace the sour cream with 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 make it a fruit party and add all three (in smaller quantities).

How to Store Blueberry Muffins with Sour Cream

Once the muffins have completely cooled, store them in an airtight container or a zip-top bag.

How long do blueberry muffins with sour cream last?

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

Blueberry Muffins with Sour Cream Tips

Jena Carlin for Taste of Home

How do I ensure a moist muffin?

A few tips are key 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 not to overmix, as that develops gluten, which in turn makes for a tougher muffin.

Why aren’t my muffins rising?

The tips for moist muffins 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 overlooked reasons 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.