Sour Cream Blueberry Muffins
Sour Cream Blueberry Muffins are moist, tender, delicious muffins that were every bit as good as Panera Breads blueberry muffins. Bakery quality muffins you can make at home!
The secret to making muffins lies in the mixing. As with these muffins and all muffin recipes the dry ingredients and wet ingredients are mixed in separate bowls and combined right before baking. You’ll find this to be true with pancake recipes as well. All you need to remember when making muffins is to not over mix the batter. Just like making homemade cakes, only mix the batter until the flour is just incorporated. This recipe makes 24 gorgeous muffins. You’ll add the flour to the wet mixture twice, folding the flour in just enough each time to fully incorporate the flour but not over do it. The more you mix, the more gluten you produce which makes a tougher final product.
Sour Cream Blueberry Muffins, bakery quality muffins you can make at home…ENJOY!
PIN IT FOR LATER
Sour Cream Blueberry Muffins
- 4 eggs, room temperature
- 1 1/4 cups white sugar
- 1 1/4 cups brown sugar
- 1 1/2 Teaspoons cinnamon
- 1/8 Teaspoon nutmeg
- 3 cups fresh blueberries (reserve 1/2 cup for the top of the muffins)
- 1 cup vegetable oil
- 1 Teaspoon vanilla
- 4 cups flour
- 1 Teaspoon Salt
- 1 Teasppon baking soda
- 2 cups sour cream
- Preheat oven to 400 degrees. Grease cupcake tins or line with paper liners.Place the eggs,both sugars,vegetable oil,vanilla and sour cream in a large bowl. Whisk to incorporate well. Place the flour,salt, cinnamon, nutmeg and baking soda in a medium size bowl, whisk to combine.Add half the flour mixture to the wet mixture, fold in until no flour is visible, add the other half of the flour , fold in just until the flour is incorporated. Fold in 2 1/2 cups of blueberries just until incorporated. Fill muffin tins 3/4 full with batter. Place 3 or 4 fresh berries on top of muffin batter. Bake at 400 degrees for 20 minutes or until a toothpick inserted comes out clean.
If you enjoyed this recipe , you may like these as well.
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This looks so yummy and moist.
I made them and they are very very good..Thank You
Thank you Monique, it’s always very helpful to someone else wanting to make the recipe to know that you made them and they were good.!
Blueberry muffins are an all time favourite, and these look deliciously moist and full of berries. Perfect for a tasty breakfast or for lunch boxes.
Thank you Katherine!
Those muffins look so amazingly moist and fluffy. These sound absolutely wonderful!
Yum – I’ll take three or six please! These look wonderful – so moist! Love that sour cream in there!
Where were these muffins when my refrigerator was full of fresh blueberries??? I’m saving this recipe for next season — it looks like the BOMB!
These look like the perfect blueberry muffin. You have a great variety of muffins as well.
Just made these yesterday and this one of the best 👌
Thank you Kathy.
The perfect blueberry muffins! These look so moist and delicious!
Thank you Lauren.
This is one of the best blueberry muffins I’ve tasted! Delicious!
Thank you Rachel
These were beautiful and tasty!! This recipe is a keeper!!! Thank you!
Thank you Jill
Can I use frozen blueberries, defrosted, drained of juices?
Yes you can use frozen thawed berries, try to pat them dry a little before putting them into the batter. Let me know how it works for you Yarka.
Thank you for getting back to me. I used defrosted wild blueberries and the muffins came out great. I didn’t pat blueberries dry, but I sprinkle them with little flour . They became little sticky, but mixed well in the batter. I also used small amount of batter with fresh sliced up strawberries for a friend who doesn’t care for blueberries that much. Your recipe is great, it will be repeated many times.
Wonderful Yarka, I love muffins, they are so easy to adapt using different berries.
Can i half this recipe as 24 is way too many muffins.
Myra, sure you can. Any recipe can be cut in half. Let me know what you think of them.
Sounds great, but what size muffin cups are you using? There are at least 4 different sizes…seems this info is sort of basic..
Sandra when I make muffins for the blog I make them in the large muffin papers and tins so I can get a good pic of them. You can make them smaller.
This recipe is yummy, as are all her recipes! I cut it in half because it’s just me and hubby….didn’t have enough blueberries in freezer so I used a starting to age apple..chopped small…great recipe and moist with the sour cream, which needed a place to go. (Been sitting in fridge long Enough). I have yet to make a disappointing recipe from your site, Bunny (Mary) Thank so much!
Any chance you could post this recipe in metric quantities for us in the UK. Can’t cope with cups and I would love to try it.
Hi Jan, I got the metrics on the Sour Cream Blueberry Muffin Recipe for you. Unfortunately each recipe has to be done by hand BUT…if you let me know what recipes your interested in I can put the metrics on them for you. Thank you Sweetie, I hope you enjoy the muffins!
These are awesome muffin, it is difficult for me to find a muffin recipe that I like. I only have one issue with your recipe small t is for teaspoon, capital T is for Tablespoon. Just something that has drives me crazy when reading people’s recipes.
Hi Mary, I made this recipe last night because I have been wanting a good blueberry muffin which I just can’t seem to find anywhere right now. I altered the recipe just a little. I added about another 1/2 cup blueberries, I used fresh blueberries from my local produce store. I only had dark brown sugar so I used 1 cup of that and 1-1/2 cups of the white granulated sugar. I also added 1 Tablespoon of powdered dough enhancer which helped make the muffins light and fluffy. (I love using dough enhancer in a majority of my bread/cake/cookie recipes!) I then sprinkled a little granulated sugar on top of the muffins before putting them in the oven. They came out AMAZINGLY DELICIOUS!!!! Thank you for sharing this incredible recipe and I look forward to trying more of your recipes!
These are a GREAT comfort food during the Cronovirus Pandemic. I used the regular size muffin tins and created 36 muffins. We grow our own blueberries on our farm. I shared this with five of our neighbor’s who are also isolating their families. It was great sharing so much love💕.
How sweet of you to do that, especially during times like this! I am so glad you enjoyed the blueberry muffins!
Can I use Greek yoghurt instead of sour cream or what are the substitutes