Sweet and Tangy Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins – These Sweet and Tangy Sour Cream Blueberry Muffins are a breakfast treat that are sure to impress. They are moist, fluffy, and bursting with juicy blueberries. The combination of the tangy sour cream and sweet blueberries creates a perfect balance of flavors that will tantalize your taste buds. These muffins are easy to make and are perfect for breakfast or brunch.

My husband and I love these muffins! They have become a staple in our household, and we make them regularly for breakfast and brunch. The first time I made these muffins, I was a little hesitant about how they would turn out. But, to my surprise, they came out absolutely perfect! The muffins were moist, fluffy, and had a perfect balance of flavors. My husband was so impressed that he asked me to make them again the next day! Now, we can’t get enough of these Sweet and Tangy Sour Cream Blueberry Muffins.

Why This Recipe is Special?

• The tangy sour cream and sweet blueberries create a perfect balance of flavors.
• Moist and fluffy texture of the muffins.
• Easy to make with simple ingredients.
• Perfect for breakfast or brunch.
• Can be made with fresh or frozen blueberries.

Ingredients:

• 2 cups (240g) all-purpose flour, plus 1 tsp for rolling berries
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2 large eggs, at room temperature
• 1 cup (200g) granulated sugar
• 1/2 tsp fine salt
• 1/2 cup (118ml) vegetable oil
• 1 tsp vanilla extract
• 1 cup (240g) sour cream
• 1 1/2 cups (225g) fresh blueberries, rinsed and dried

Directions:

Line a 12-count standard muffin tin with cupcake liners. Preheat the oven to 375°F (190°C).

In a large bowl, beat together 2 eggs, 1 cup granulated sugar, and 1/2 teaspoon fine salt with an electric mixer on high speed for 4-5 minutes. The eggs should be light in color.

Add 1 cup sour cream, 1/2 cup vegetable oil, and 1 tsp vanilla extract. Beat on low speed until just combined, about 30 seconds.

In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp baking soda. Add the flour mixture to the wet ingredients 1/3 at a time, beating on low speed with each addition just until combined. Do not overmix, or the muffins will turn out dense. You can also use a handheld whisk to mix in the flour.

In a small bowl, toss to coat 1 1/2 cups fresh blueberries with 1 tsp all-purpose flour. Add the blueberries to the batter and use a spatula to gently fold in the blueberries just until combined.

Spoon the muffin batter equally into the muffin pan, filling the muffin cups 3/4 to the top (or until all of the batter is used up). Bake at 375°F for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. If using frozen berries, increase baking time to 30-35 mins.

Let the baked muffins cool in the muffin pan for 5 minutes, then transfer them onto a cooling rack until they reach room temperature before enjoying.

Notes:

• If you don’t have blueberries, you can use other types of berries or even chocolate chips.
• Be sure to rinse and dry the blueberries before adding them to the batter to avoid excess moisture in the muffins.
• Don’t overmix the batter, or the muffins will turn out dense.
• These muffins can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze them for up to 2 months.

Sour Cream Blueberry Muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or as a snack. With their fluffy texture, bursting blueberries, and tangy sour cream flavor, these muffins are sure to please everyone in the family. Whether you enjoy them warm out of the oven or at room temperature, they are the perfect indulgence for any occasion. So, grab some blueberries and whip up a batch of these muffins today – your taste buds will thank you!

FAQ

Can I make these muffins ahead of time?

Yes, you can make these muffins ahead of time. They can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze them for up to 2 months.

Sour Cream Blueberry Muffins

Sacrlett

These Sweet and Tangy Sour Cream Blueberry Muffins are a breakfast treat that are sure to impress. They are moist, fluffy, and bursting with juicy blueberries. The combination of the tangy sour cream and sweet blueberries creates a perfect balance of flavors that will tantalize your taste buds.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 25 minutes mins

Total Time 33 minutes mins

Course Dessert

Cuisine American

Servings 12 muffins

Ingredients

  

• 2 cups 240g all-purpose flour, plus 1 tsp for rolling berries
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2 large eggs at room temperature
• 1 cup 200g granulated sugar
• 1/2 tsp fine salt
• 1/2 cup 118ml vegetable oil
• 1 tsp vanilla extract
• 1 cup 240g sour cream
• 1 1/2 cups 225g fresh blueberries, rinsed and dried

Instructions

 

• Line a 12-count standard muffin tin with cupcake liners. Preheat the oven to 375°F (190°C).
• In a large bowl, beat together 2 eggs, 1 cup granulated sugar, and 1/2 teaspoon fine salt with an electric mixer on high speed for 4-5 minutes. The eggs should be light in color.
• Add 1 cup sour cream, 1/2 cup vegetable oil, and 1 tsp vanilla extract. Beat on low speed until just combined, about 30 seconds.
• In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp baking soda. Add the flour mixture to the wet ingredients 1/3 at a time, beating on low speed with each addition just until combined. Do not overmix, or the muffins will turn out dense. You can also use a handheld whisk to mix in the flour.
• In a small bowl, toss to coat 1 1/2 cups fresh blueberries with 1 tsp all-purpose flour. Add the blueberries to the batter and use a spatula to gently fold in the blueberries just until combined.
• Spoon the muffin batter equally into the muffin pan, filling the muffin cups 3/4 to the top (or until all of the batter is used up). Bake at 375°F for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. If using frozen berries, increase baking time to 30-35 mins.
• Let the baked muffins cool in the muffin pan for 5 minutes, then transfer them onto a cooling rack until they reach room temperature before enjoying.

Notes

If you don't have blueberries, you can use other types of berries or even chocolate chips.

Be sure to rinse and dry the blueberries before adding them to the batter to avoid excess moisture in the muffins.

Don't overmix the batter, or the muffins will turn out dense.

These muffins can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also freeze them for up to 2 months.

Keyword Sour Cream Blueberry Muffins