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+ servings

Sour Cream Blueberry Muffins

Servings 24 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.