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!
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Sour Cream Blueberry Muffins
Ingredients
- 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
Instructions
- 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.
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Hi! I am very excited to try your recipe! Quick question: Can I make and then freeze these muffins? Thank you!
Good morning Hannah! Yes you can freeze the muffins. Here’s how to freeze any muffins you make – Allow the muffins to cool completely. Place the muffins in a large freezer bag. Be sure to remove as much air as possible before sealing the bag. Place the bag in the freezer. The muffins can stay in the freezer for up to 3 months.
These muffins are delicious. In our condo building we have tea time every Tuesday and I made these and they were a success.
What a wonderful tradition …Tea Time. I’m so jealous, it sounds like a wonderful way to get to know your neighbors. I’m so happy the muffins were well received, thank you for taking the time to come back and tell me Suzanne!
This blueberry muffin recipe is slightly sweet, has a soft inside with a firm top. I used plain Greek yoghurt instead of sour cream. They were delicious and I will definitely make again!
Wonderful Lyndal!! I’m so happy you enjoyed them. Thank you for stating your Greek Yogurt swap for the sour cream. It’ll be helpful to someone else thinking about doing the same. I’m tickled pink you loved them. Thank you for taking the time to comment, I appreciate you!
Excellent recipe. Best ever Blueberry Muffins. And I’ve baked a lot over the years!
Wow, what a compliment! So glad you enjoyed the sour cream blueberry muffins!
I definitely give these 5 stars! I had some fresh blueberry compote leftover from yesterday’s breakfast and that substituted very well for the fresh blueberries in here. I also cut this recipe in half (this morning it’s just us 3!) to make smaller sized muffins(for my children) and they absolutely LOVED them. These smelled absolutely delicious while baking and pair well with a great cup of fresh pressed juice and a ripe banana. I’m surprised, We have a few extra so these will make a great happy for Daddy, GiGi and PePaw!
Thank you for sharing your wonderful recipe for all of us to enjoy!
Oh I absolutely love this, thank you for coming back to tell me you made them. And you shared them, makes my heart happy Caitlynne and thank you for coming back to comment, you made my day sweetie!
I made these muffins today. Just took them out of the oven. Smelled and tasted delicious. I did find the batter to be darker than yours with the nutmeg and cinnamon, I assume. Your muffins are white compared to mine, which are more of a beige or tan color. I was hoping for a muffin that looked exactly like yours. Next time, I will use half the cinnamon and leave out the nutmeg. Hoping to try your peach muffins soon!. 🙂
I have a question. Will these turn out if I use frozen blueberries rather than fresh?
You can use frozen blueberries, just don’t thaw them out before you make the recipe. If you thaw them out the color of the berries will bleed into the muffins.
Id like to rescribe please
Hi Colleen. All you have to do to resubscribe is put your email address into the subscribe to the newsletter sign up right undernether the 3 big pictures up at the top of the blog. That’s it!
Hi just wanted to know if we are supposed to add baking powder as it’s no where mentioned….
There’s baking soda in the recipe that leavens the muffins.
Can I halve the recipe??
Absolutely 🙂