Blueberry Sour Cream Muffins
These homemade blueberry muffins are a perfect mix of sweet and tangy with the addition of sour cream. It's a perfect breakfast or snack any time of day.
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Servings: 42 muffins
Calories: 165kcal
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
Serving: 1muffin | Calories: 165kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 82mg | Fiber: 1g | Sugar: 13g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.