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Blueberry Muffins with Sour Cream

These Blueberry Muffins with Sour Cream are moist, fluffy, and bursting with juicy blueberries. The secret ingredient, sour cream, adds a delightful tang and ensures they are incredibly delicious!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sour cream for moisture and tang
  • 1/2 cup granulated sugar sweetness balance
  • 1/4 cup butter, melted opt for unsalted for best flavor
  • 1 large egg at room temperature for better mixing
  • 1 teaspoon vanilla extract pure vanilla for a richer flavor
Dry Ingredients
  • 1 1/2 cups all-purpose flour spooned and leveled for accuracy
  • 1 teaspoon baking powder for lift
  • 1/2 teaspoon baking soda for browning
  • 1/2 teaspoon salt to enhance all flavors
  • 1 cup fresh or frozen blueberries if using frozen, don't thaw to prevent sogginess

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
  2. In a medium bowl, mix together the sour cream, sugar, melted butter, egg, and vanilla extract until smooth.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  4. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in a warm oven when ready to enjoy.