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The Best Blueberry Muffin Recipe With Sour Cream

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Blueberry Muffins With Streusel Crumb Topping Chocolate Dessert Recipes OMG Chocolate Desserts
Blueberry Muffins With Streusel Crumb Topping Chocolate Dessert Recipes OMG Chocolate Desserts from omgchocolatedesserts.com

Description

These blueberry muffins are a delicious breakfast or snack treat that are soft, fluffy, and bursting with juicy blueberries. The secret ingredient is sour cream, which gives the muffins a rich and tangy flavor while keeping them moist and tender.

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 1/2 cups fresh blueberries
  • Optional: coarse sugar for topping

Equipment

  • Muffin tin
  • Muffin liners
  • Bowl
  • Whisk
  • Mixer

Method

  1. Preheat the oven to 375°F (190°C).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large mixing bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract and sour cream.
  6. Gradually add the flour mixture to the butter mixture, stirring until just combined.
  7. Gently fold in the blueberries.
  8. Line a muffin tin with muffin liners and scoop the batter into each cup, filling them about 3/4 full.
  9. If desired, sprinkle coarse sugar on top of each muffin.
  10. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  11. Cool the muffins in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • If you don't have sour cream on hand, you can substitute with plain Greek yogurt or buttermilk.
  • Be sure not to overmix the batter or the muffins will become tough.
  • Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition Info

  • Serving Size: 1 muffin
  • Calories: 238
  • Total Fat: 10g
  • Saturated Fat: 6g
  • Cholesterol: 52mg
  • Sodium: 168mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 1g
  • Sugars: 19g
  • Protein: 3g

Recipes FAQ

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just be sure to rinse them in cold water and pat them dry before folding them into the batter.

Can I make these muffins ahead of time?

Yes, you can bake the muffins ahead of time and store them in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 3 months.

Can I use a different type of fruit?

Yes, you can substitute blueberries with other types of fruits, such as raspberries, blackberries, or strawberries.

Recipe Tips

  • For a more pronounced tangy flavor, you can increase the amount of sour cream to 3/4 cup and decrease the amount of milk to 1/4 cup.
  • If you want to make jumbo muffins, fill each cup with more batter and bake for 30-35 minutes.
  • If you don't have muffin liners, you can grease the muffin tin with butter or cooking spray.

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