Description
Deliciously moist sour cream blueberry muffins bursting with fresh or frozen blueberries. These muffins have a tender crumb thanks to the sour cream and are topped with a crunchy coarse sugar for a delightful texture contrast. Perfect for breakfast, snacks, or brunch, this recipe yields 16 muffins and requires simple ingredients and straightforward steps.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (spooned and leveled, about 360g)
- 1 tablespoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1½ cups full-fat sour cream
- 2 large eggs
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1½ teaspoons vanilla extract
Fruit
- 2 cups fresh or frozen blueberries
Toppings (optional)
- Coarse sugar for sprinkling on top
Instructions
- Prep: Preheat your oven to 425°F (218°C). Line 16 muffin cups with paper liners. If you don’t have enough muffin cups, you can use a mini loaf pan for the extra batter.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl or a large measuring jug, whisk the sour cream and eggs until smooth. Add in the vegetable oil, granulated sugar, and vanilla extract, stirring thoroughly until everything is well combined.
- Prepare Blueberries: If you’re using fresh blueberries, rinse them under cold water and pat dry. For frozen blueberries, no need to thaw; toss them directly into the flour mixture and coat evenly to prevent them from sinking and bleeding in the batter.
- Combine Ingredients: Pour the wet sour cream mixture into the bowl with dry ingredients and blueberries. Gently fold the batter with a spatula until just combined. The batter will be thick—that is the desired consistency.
- Fill Muffin Cups: Evenly divide the batter into the prepared muffin cups, filling them nearly to the top. Sprinkle the tops with coarse sugar and press a few extra blueberries on top if you want an attractive bakery-style finish.
- Bake: Place the muffin pans in the oven and immediately lower the temperature to 400°F (204°C). Bake for 5 minutes, then reduce the oven temperature again to 350°F (177°C) and bake for an additional 15–18 minutes. Avoid opening the oven during this time. Muffins are done when a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 5–10 minutes. Transfer them to a wire rack to cool completely or serve warm. Store any leftovers in an airtight container.
Notes
- Use either fresh or frozen blueberries based on what you have available; coating frozen blueberries in flour prevents them from sinking.
- Coarse sugar sprinkled on top adds a delightful crunch and looks attractive but is optional.
- Filling mini loaf pans with leftover batter is a great way to avoid waste and enjoy a different texture.
- Keeping the oven door closed during baking ensures even cooking and puffy muffins.
