We love muffins in my house, and these blueberry sour cream muffins are just ticket for a quick snack or breakfast.
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I love a quick breakfast, and muffins are one of my go tos, whether it’s a double chocolate zucchini muffins or a peach kuchen muffin. They make a great batch of make ahead meals that everyone eats without complaining.
It’s just a bonus that they are perfect to use up too many blueberries I buy. And yes, they work well with frozen blueberries, too.
Why use muffin papers?
Whenever I make muffins, I use muffin papers instead of greasing the muffin tin. Why?
Well, first, when you spray a muffin tin, it gets sticky and gross where the spray doesn’t get covered by food. It bakes onto the muffin tins and essentially ruins them.
I only use nonstick spray where I have no alternative or where I know whatever I am baking entirely covers the nonstick spray.
Second, the muffin papers make it easier to remove the muffins from the pan in a single piece, always a win.
And the muffin papers help keep the muffins moist the next day.
How to Make Blueberry Sour Cream Muffins
Preheat your oven to 400 degrees. Add muffin papers to the tins, or grease the tins if needed.
I used 36 medium sized tins and 24 mini muffins for this. If you use the standard muffin tins, this makes approximately 42 muffins.
Beat your eggs in a bowl. Add the sugars and continue to beat.
Slowly drizzle in the oil to ensure it emulsifies. Add the vanilla and mix well.
Add half the sour cream and mix well. Add the baking soda, salt and half the flour.
Gently, and oh so slowly, mix until the flour is *mostly* gone. Add the remaining sour cream, following the same strategy.
Add the remaining flour, again mixing just until the flour is mostly gone. You do NOT want to overstir this.
Fold in the blueberries carefully. Scoop into your prepared muffin tins using a muffin scoop to get them as even as possible.
I debated adding a streusel to the top, but in the name of pretending that these were healthy muffins, I decided against it. Ok, so if I were really making this a healthy recipe, I would have used half applesauce with the oil and plain yogurt instead of sour cream. Eh.
Bake at 400 degrees for 20-25 minutes until your cake tester comes out clean.
Enjoy!
Blueberry Sour Cream Muffins
Ingredients
- 4 eggs
- 1 cup white sugar
- 1 1/2 cup light brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 4 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 3/4 cups sour cream
- 3 cups blueberries
Instructions
- Preheat oven to 400 degrees. Add muffin papers to the tins.
- Beat eggs in a bowl. Add sugars and continue to beat.4 eggs, 1 cup white sugar, 1 1/2 cup light brown sugar
- Slowly drizzle in oil, then add vanilla and mix well.1 cup vegetable oil, 2 teaspoons vanilla
- Add half the sour cream and mix well. Add baking soda, salt and half the flour. Mix until flour is mostly gone. Add the remaining sour cream, and stir, then add the last of the flour. Do not overstir.1/2 teaspoon salt, 1 1/2 teaspoons baking soda, 1 3/4 cups sour cream, 4 cups flour
- Fold in the blueberries. Scoop into your prepared muffin tins.3 cups blueberries
- Bake at 400 degrees for 20-25 minutes until cake tester comes out clean.
Notes
- This recipe works well with both fresh blueberries when they're in season and frozen blueberries when they aren't.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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Oh, yum! I love blueberry muffins!
Looks wonderful!!
Oh Girlie that is AWESOME!!!
I love blueberry muffin recipes! Can't wait to give it a shot.
looks really yummy!