Moist Sour Cream Blueberry Muffins — These are hands down the best homemade blueberry muffins EVER. They’re fluffy and moist thanks to the addition of sour cream in the batter. Not to mention they’re bursting with fresh blueberry flavor. These are bound to be your new favorite muffins!
Table of Contents
Moist Blueberry Muffins with Sour Cream
It’s been about a year since my last blueberry muffin recipe. So I began my seemingly annual quest to create the softest, moistest, and best blueberry muffins.
For a jumping off point, I turned to one of my favorite cookbooks for classic recipes, The New Best Recipe from the editors of Cook’s Illustrated.
It’s a 900+ page Bible and if you don’t have it, it’s well worth the $20 bucks for a classic cookbook with so many recipes, and all tested a million different ways right down to what does an extra egg yolk or one extra quarter cup of sugar do to the final result.
The blueberry sour cream muffins have a buttery soft crumb and are dense enough without being heavy, nor are they airy or cake. A great balance of density and lightness.
With all those blueberries staring back at you, these babies are hard to resist.
And you can never have too many blueberry muffin recipes.
Ingredients for Sour Cream Blueberry Muffins
Making blueberry muffins with sour cream is so quick and easy! Gather the following ingredients:
- All-purpose flour
- Baking powder
- Pinch of salt
- Egg
- Granulated sugar
- Unsalted butter
- Vanilla extract
- Sour cream
- Frozen blueberries
How to Make Blueberry Muffins with Sour Cream
This recipe for blueberry muffins with sour cream is very straightforward and easy to follow. Here are the basic recipe steps:
- In a large bowl, add the flour, baking powder, and salt and whisk until combined.
- In a separate large bowl, whisk egg until light in color, then add granulated sugar and whisk vigorously until thick.
- Slowly add melted butter to the egg-sugar mixture, followed by the vanilla and sour cream.
- Add frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them.
- Then slowly add the egg-sour cream mixture to the flour and blueberries. Use a spatula to gently fold the batter together.
- Divide the batter between 12 greased muffins cups and bake until muffins are set, and soft yet springy to the touch.
- Allow muffins to cool in pan for about 15 minutes before carefully removing.
How to Tell When Blueberry Muffins Are Done
With over 1 cup of sour cream and a very moderate 350F oven, the homemade blueberry muffins cook for 30 to 35 minutes, much longer than typical muffins.
Watch your muffins and not the clock because baking times will vary based on the berries, sour cream, pan size, climate, and oven variances.
The muffins don’t get very golden on top so don’t judge doneness by the color of the tops. They should be springy to the touch and do a toothpick test.
Tips for the Best Blueberry Muffins
I added a few pinches of turbinado sugar to the tops before baking and while it’s almost imperceptible in terms of taste and texture, it helps the muffins achieve a more golden appearance on the tops.
These blueberry muffins get better as they cool because you can really appreciate the abundance of juicy berries in every bite, adding to the overall moisture quotient amidst the fluffy interior.
If desired, you can replace the blueberries with another favorite berry of yours.
Blueberry Muffins FAQs
Yes! I made these blueberry muffins with frozen blueberries since they’re readily available and inexpensive. Not being reliant on fresh berries in the dead of winter is nice. I also added more than the Cook’s Illustrated recipe.
No, keep the berries frozen when adding them to the batter because they run and bleed less if kept frozen. They’re tossed in the dry ingredients and coating them helps prevent them from sinking as much while baking.
I haven’t tried with fresh blueberries but the baking time would be reduced, but I’m not sure by how much. Because there’s almost 2 cups of frozen blueberries in the batter, the pan and batter are very cold going into the oven.
Although I normally swear by buttermilk (or Greek yogurt) and oil to keep cakes, muffins, and quick breads moist, there’s no buttermilk, oil, and only 1/4 cup of melted butter in these blueberry muffins. Pretty amazing! The secret to keeping the blueberry muffins so moist and soft is sour cream. It works wonders to produce wonderfully tender and rich muffins.
Yes! I used lite sour cream with success. I wouldn’t use fat-free because you need some fat for moisture, but lite worked just fine.
I don’t recommend using milk instead of sour cream in this recipe. Milk would make the batter too runny, and then you’d have to add more flour to balance everything out — and who knows what other tweaks you’d have to make by that point!
Most likely, yes! You’d want to use plain Greek yogurt, preferably full-fat.
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The Best Sour Cream Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- pinch salt, optional and to taste
- 1 large egg
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 ¼ cups sour cream, I used lite
- 1 ¾ cups frozen blueberries + more for sprinkling on tops*
- about 2 to 3 tablespoons turbinado sugar or sparkling sugar for sprinkling tops, divided
Instructions
- Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray (I prefer the cosmetic look of not using liners so I didn’t); set aside.
- In a large bowl, add flour, baking powder, optional salt, and whisk until combined; set aside.
- In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds.
- Add 1 cup granulated sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds; set aside.
- In a small microwave-safe bowl, melt the butter, about 30 seconds on high power. Allow butter to cool momentarily, about 1 to 2 minutes.
- Slowly add the butter to the egg-sugar mixture, whisking while adding it; or add it in 2 to 3 additions, whisking after each addition until mixture is combined.
- Add the vanilla and whisk until combined.
- Add the sour cream and whisk until smooth and combined, don’t overmix; set aside.
- Add 1 3/4 cup frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. This helps prevent berries from sinking while baking.
- Slowly add the egg-sour cream mixture to the flour-blueberries and fold using a spatula until batter comes together, the berries are evenly distributed, and most of the flour bits are folded in (some small spots of flour can remain); don’t overmix. Batter will be quite thick.
- Using a large cookie scoop or cooking-sprayed heaping 1/4-cup measure, equally distribute batter in prepared pan until all batter is gone and has been distributed equally.
- Top each cup with about 2 blueberries (creates a nice visual appeal).
- Top each cup with a generous pinch of turbinado or sparkling sugar. This encourages tops to become more golden while baking.
- Bake for about 30 to 35 minutes (I baked 34 minutes), rotating pan once midway through baking. Bake until muffins are set, cooked through, soft yet springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. Because the moisture content in the sour cream and the blueberries varies, as do pan sizes, climates, and ovens, bake until done; watch your muffins and not the clock. The frozen berries really cool down this batter, and due to the moisture content and heaviness of the sour cream, these muffins take longer than most to cook. The tops don’t get very golden and they stay quite pale so don’t judge their doneness by the color of the tops.
- Allow muffins to cool in pan for about 15 minutes before carefully removing; use a paring knife to help dislodge any stubborn ones.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Blueberry Muffin Recipes:
Blueberry Cream Cheese Muffins — These FAST and EASY blueberry muffins are chock full of juicy blueberries and they’re filled with tangy-sweet cream cheese! You’re going to fall in LOVE with their super soft and moist texture! Perfect for breakfast, brunch, snacks, or dessert! No mixer required and you can use fresh or frozen berries.
Healthy Blueberry Muffins — These easy blueberry muffins are made with Greek yogurt instead of butter, and there’s only a little vegetable oil and sugar in these. Don’t worry, these don’t taste healthy at all!
Vegan Blueberry Muffins — These are the BEST blueberry muffins I’ve ever had, vegan or otherwise. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter.
Blueberry Muffin Tops — If you like to eat just the tops of your muffins, you’re going to LOVE this EASY recipe for soft and tender blueberry muffin tops bursting with juicy berries in every bite!! Only 1/2 cup sugar in the entire batch!!
Flourless Blueberry Banana Muffins — No flour or oats, no butter, and no added white or brown sugar yet they’re incredibly moist, super soft, perfectly sweet, and are bursting with blueberries.
Blueberry Muffin Cake — This fast and easy cake tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven. It’s fluffy, tender, and moist from both the buttermilk and sour cream that’s incorporated into the batter!
These are absolutely beautiful muffins!!
Those look absolutely delicious! As usual I can’t wait to try out the recipe.
These look delicious! I use frozen berries all the time. And I buy them in season and freeze for later. Frozen berries are usually chosen because they are too juicy to ship fresh, which makes them better for baking.
Agreed on frozen for baking! I always save fresh to eat, frozen for baking. It’s more cost effective and that whole juicy factor. Sometimes they can water down the batter otherwise, as you know!
Totally buy frozen blueberries all the time! Definitely more for the money. I get the wild organic ones from Trader Joes. Love that you use sour cream. Nice mix up to a classic. Thanks for sharing, Averie ;)
I know those TJs wild organic ones very well. They’re a little bit smaller than their other ones (I usually just buy the non-organic full size ones…I’m all about some value…LOL) and yes to baking with frozen. WAY more cost effective!
I love baking with sour cream. Reading this literally had me going to Au Bon Pain to pick up a blueberry muffin because I don’t have time to whip up a batch myself right now and I really wanted one! But I saw the calorie count and decided against it, and I’m planning to just bake a batch myself this weekend. Bookmarking your recipe!
Wow you are good. Going to ABP then just kidding and now you’re going to DIY! GOOD! :)
I love Cooks Illustrated! These look delicious! Fancy that: I have both sour cream and frozen blueberries in the kitchen right now…
Beautiful photos! Pinned!
thanks for pinning!
It’s impossible to have to many blueberry muffin recipes! These look delicious!
You can never have too many blueberry muffin recipies in your arsenal. These look super fluffy and delicious!
Yep I love using sour cream too in quick breads and muffins; there is really no subtle for the tangy edge. Mouth watering!
Wishing I had these for breakfast! These do look super moist – the best way to have a muffin! Gorgeous pics Averie!
they look so soft and moist. I love using sour cream and or yogurt in my baking! Brings out the best texture
I do not think I could go almost a year without having a delicious blueberry muffin! As always, these are absolutely gorgeous, Averie – yum! Pinned :)
Well I’ve had plenty in the past year, just not a NEW recipe. Every year, I seem to want to out-do my last. And these are the 2014 contribution. So far… :) The year is still young.
Has it truly been a year? I remember your avocado muffins … I can’t believe how fast time flies! These look absolutely delicious and perfect for those rushed mornings. Super soft blueberry muffins, here I come!
About 9 months..crazy, right! I know, time DOES fly. Thanks for your support over the yearS! (they go by fast!)
Blueberry muffins are a humongous weakness of mine, and yes, I can plainly see how moist and soft yours are! Totally agree with you about the sour cream—I use it in nearly all my muffins—Love the texture it give ’em!
Simply gorgeous muffins, Averie—I want to grab all of ’em out of the screen!
Thanks for saying you want to grab them out of the screen :) And glad you’re a fan of sour cream too in your muffins!
This is making me totally crave blueberry muffins. I always lov e the purple staining of those juicy blieberries
I try to embrace it :)
These look SO good!!! My stomach is growling just looking at them. :)