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Moist Blueberry Muffins With Sour Cream Recipe

Moist Blueberry Muffins With Sour Cream

Tender, buttery blueberry muffins made with full-fat sour cream for a moist crumb and delicate tang. This recipe yields 12 breakfast muffins and uses fresh blueberries.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 2 eggs Large eggs
  • 1 cup (240 g) Full-fat sour cream
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups (190 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
Fruit
  • 1 1/2 cups (about 210 g) Fresh blueberries

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with paper liners.
  2. Cream the softened butter and granulated sugar until light and smooth.
  3. Beat in the eggs one at a time, then mix in the sour cream and vanilla extract.
  4. Whisk the flour, baking powder, baking soda, and salt together in a separate bowl.
  5. Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.
  6. Gently fold in the blueberries, taking care not to crush the berries.
  7. Divide the batter among the muffin cups, filling each about two-thirds to three-quarters full.
  8. Bake for 20 to 25 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack.

Notes

Use full-fat sour cream for the richest, moistest crumb. Fold the blueberries in gently and avoid overmixing after adding the flour. If using frozen blueberries, add them while still frozen and extend the baking time slightly if necessary.