Blueberry Sour Cream Muffins
Blueberry Sour Cream Muffins make a wonderful addition to your breakfast, but they’re also a great snack and even dessert. They’re moist and delicious, loaded with sweet, plump blueberries. Also, the coarse sugar on top gives a slight crunch to the tender muffin.
Muffins are easy to make when you know the tricks for success.
First, don’t over mix the batter. That’s a no-no and you’ll end up with hockey pucks.
Second, use cupcake liners so the muffins have sides to “grip” when they’re trying to rise to the occasion.
Lastly, start your oven very hot (425°), to help them rise, then reduce the temperature.
Ok then, ready to bake?
Making Blueberry Sour Cream Muffins
Before starting, make sure your blueberries are washed AND dried.
Putting wet blueberries into the batter won’t work, it adds too much moisture.
If the blueberries are ready, I’m ready. Wait…are you ready?
Preheat the oven to 425°. Yes, that’s high, but that’s a good thing for muffins.
The initial high heat helps the batter to rise, but then, the temperature will be reduced to finish the baking process.
Also, you’ll need 2 muffin pans, but only 16 cupcake liners.
I recommend using liners, because it gives the batter something to cling to as it’s trying to rise.
The smooth sides of a muffin pan, especially one that’s non-stick, doesn’t allow the muffin to rise to its full potential.
So, now we know. If you don’t want to use liners, make sure your muffin pan is not non-stick.
Beat the butter and both sugars (granulated and brown sugar) until smooth.
This takes about 2 minutes for the sugar to break down.
Next, add one egg at a time allowing each egg to fully mix in.
By adding them separately, it helps to not overwhelm the batter and you’ll avoid clotting.
Then, beat the sour cream and vanilla extract in.
Meanwhile, in a separate bowl, mix or whisk the dry ingredients together.
This includes the flour, baking soda, baking powder, cinnamon, and salt.
Then, gradually add this flour mixture, alternating with the milk, into sour cream mixture.
Be careful to not over mix. Mix long enough that there are no dry flour pockets left, then stop mixing.
Fold the blueberries in, then it’s time to bake.
Baking Blueberry Sour Cream Muffins
Pop them into the preheated oven and set the timer for 5 minutes.
After the first 5 minutes, reduce the temperature to 350° and continue baking for another 17 – 20 minutes.
That’s a total of 25 minutes.
You can try the clean toothpick test, but it’s a little challenging with all those plump blueberries in there.
Let them cool in the pan for just a few minutes, then remove them to a wire rack.
At this point, I highly recommend taking one of those warm and freshly baked muffins and trying it.
Peel back that liner, cut it in half, and slather it with butter.
So good! Watch the butter melt, then dive in. Four bites and it’s gone. Mmm!
Muffins! Get your muffins!
Muffins are really convenient and easy to eat. They’re not complicated, so here’s a few more muffin recipes:
- Pumpkin Streusel Muffins
- Strawberry Whole Wheat Muffins
- English Toffee Banana Muffins
- Chocolate Chunk Muffins
- Banana Blueberry Muffins
- and even Ham and Cheese Egg Muffins
Blueberry Sour Cream Muffins
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, (light or dark)
- 2 large eggs, room temperature
- 1/2 cup sour cream, (or plain/vanilla yogurt) room temperature
- 2 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 cup milk, room temperature
- 1 3/4 cups fresh blueberries, washed and dried
- 2 Tbsp. turbinado sugar, for topping
Instructions
- Preheat oven to 425°. Line 2 muffin pans with 16 liners.
- In large bowl, beat the butter, sugar, and brown sugar until smooth, approx. 2 min. Add the eggs, one at a time, until thoroughly combined. Beat in sour cream and vanilla.
- Meanwhile, mix dry ingredients together (flour, baking soda, baking powder, cinnamon, and salt).
- Reduce beater speed to low and gradually add flour mixture, alternating with milk. Scrape sides as you go, and do not over mix. Beat only until no dry flour remains. Fold in blueberries.
- Spoon batter into liners. Sprinkle turbinado sugar over each muffin, approx. 1/3 tsp. each.
- Bake for 5 minutes, then reduce heat on oven to 350° for another 17 - 20 minutes (25 minutes total). Using the toothpick method of checking for doneness is difficult with all the blueberries. Allow to cool in the pan for a few minutes, then remove to wire rack to cool completely. Enjoy!
Notes
Nutrition
Blueberry Sour Cream Muffins
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The fresh blueberries were soooooo good. I loved these muffins. These muffins heated up, cut in half, butter spread on each half, and a big mug of coffee were the perfect breakfast.
That’s how I like them, too. Thanks for trying the recipe.