• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Subscribe
  • My Story
  • Contact Me

Stephanie's Sweet Treats logo

menu icon
go to homepage
  • Recipes
  • Subscribe
  • My Story
  • Contact Me
subscribe
search icon
Homepage link
  • Recipes
  • Subscribe
  • My Story
  • Contact Me
×

Home » Muffins and Breakfast

Jan 5, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

Sour Cream Blueberry Muffins

251 shares
Jump to Recipe Print Recipe

These sour cream blueberry muffins are the most MOIST muffins. They can be made jumbo or regular size with a crunchy sugar topping. The inside is full of fresh blueberries and a super moist crumb. You are going to HAVE to make these!

Sour cream blueberry muffins on the liner showing the inside.

The Best Blueberry Muffins

These blueberry muffins are the most moist muffins I have ever had. They also don't require a mixer!

The reason why they are so moist, is the melted butter and oil. Both of those combined introduces a lot of moisture. There is also a combination of white sugar and brown sugar. The addition of the brown sugar will also help to have a moist crumb.

The real ingredient hero is the sour cream. The fat content in the sour cream will break down the gluten from the flour.

Sour cream blueberry muffins in the muffin tin.

How To Make Muffin Batter

This batter doesn't need a mixer. All you need is 2 bowls, a whisk, and a rubber spatula.

  • Dry ingredients- In one bowl, sift all of the dry ingredients together.
  • Wet ingredients- In a separate bowl, mix the butter, oil, sugars, eggs, sour cream, milk, and vanilla. Use a whisk to make sure the eggs are beaten well.
  • Combine- Pour the wet ingredients into the dry ingredient bowl. Whisk until combined. The batter will be thick and a little lumpy.
  • Add in blueberries- They should be washed and dried before adding to the batter. Then, use a rubber spatula to gently fold them in.
Batter for blueberry muffins in a glass bowl.
Blueberries on top of the batter.

Scooping The Batter

I prefer to make the muffins into jumbo size. They are like getting them fresh from a bakery! You can make these into regular sized muffins as well. It will make 8 jumbos and 24 regulars.

Line your muffin tin with muffin liners. Then, scoop the batter using a cookie scoop. Each liner should be ¾ full.

Once scooped, top with coarse sugar. I used Sugar In The Raw in the little packets. Pour a generous amount over each muffin. A really crunchy top is just delicious.

Batter in a jumbo muffin tin.
Coarse sugar on top of the batter.

Baking The Muffins

To get a high rise to these muffins, start the oven at 425F for 5 minutes. The heat will jump start the muffins. Then, turn the oven to 350F for the rest of the baking.

If you are making jumbo muffins, let them bake for 25-30 minutes at 350F. For the regular muffins, bake them for 10-12 minutes at 350F.

The muffins are done baking when a toothpick inserted comes out clean.

Sour cream blueberry muffin on its side with a bowl of blueberries.

How To Store The Muffins

The sour cream blueberry muffins are best stored at room temperature in an air tight container. They will be moist up to 5 days.

You can store these in the fridge as well, but they taste more moist at room temperature.

Other Breakfast Recipes To Try

  • Walnut cinnamon rolls
  • Chocolate chip cinnamon rolls
  • Lemon blueberry muffins
  • Chocolate Glazed doughnuts
Stack of blueberry muffins.

Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made these muffins. I hope you loved it! To get more ideas follow me on Pinterest.

Sour cream blueberry muffins on the liner showing the inside.

Sour Cream Blueberry Muffins

Stephanie Rutherford
These sour cream blueberry muffins can be made into jumbo size. They are super moist buttermilk muffins with fresh blueberries with a crunchy topping.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 299 kcal

Ingredients
 
 

  • 3 cups All-purpose flour
  • 3 teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Salt
  • 6 tablespoon Unsalted butter melted
  • ¼ cup Oil canola or vegetable
  • ¾ cup White granulated sugar
  • ¼ cup Brown sugar packed light or dark
  • ⅓ cup Sour cream room temperature
  • 2 Large eggs room temperature
  • 1 teaspoon Pure vanilla extract
  • 1 cup Milk room temperature
  • 1 ½ cups Fresh blueberries
  • Coarse sugar for topping

Instructions
 

  • Preheat oven to 425°F. Line a jumbo muffin tin or 12 cup muffin tin with muffin liners.
  • In a mixing bowl, sift together flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, mix the melted butter, oil, sugar, brown sugar, eggs, sour cream, vanilla and milk.
  • Pour the wet ingredients into the dry ingredients. Mix until combined. Wash and dry blueberries. Add the blueberries to the batter. Use a rubber spatula to gently fold in the blueberries.
  • Fill the muffins liners up ¾ with the batter. Top with a lot of coarse sugar.
  • Bake for 5 minutes. Turn the heat to 350°F. For jumbo muffins bake for another 25-30 minutes. For regular muffins bake for 10-12 minutes. The muffins are done baking when a toothpick inserted comes out clean.
  • Let the muffins sit in the pan for 10 minutes. Then, transfer to a cooling rack. Allow the muffins to cool completely.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins.
High altitude baking- Add an extra 3 tablespoon of flour.
Use only fresh blueberries and not frozen.
Room temperature ingredients- Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 299kcalCarbohydrates: 43gProtein: 4gFat: 13gSaturated Fat: 5gCholesterol: 21mgSodium: 359mgPotassium: 75mgFiber: 1gSugar: 18gVitamin A: 250IUCalcium: 110mgIron: 2mg
Keyword blueberry, blueberry muffins, buttermilk, crunchy topping, easy, fresh blueberries, moist, sour cream
Tried this recipe?Let us know how it was!
« Raspberry White Chocolate Cake
Oreo Cookie Dough Bars »

About Stephanie Rutherford

Reader Interactions

Comments

  1. Eileen Rutherford says

    August 07, 2021 at 11:03 am

    5 stars
    Just made these. So easy and extra yummy. Thanks for the clear directions.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi New Friends!

HI! I am Stephanie!

I am the founder, recipe developer, and food photographer for Stephanie's Sweet Treats. Here you will find all the decadent dessert recipes that anyone can make!

Learn more about me →

Trending Recipes

  • Moist Triple Chocolate Cake
  • Blueberry Jam and Cream Cake
  • Chocolate Chip Cookie Dough Cheesecake
  • Brown Butter Snickerdoodle Cookies

New Recipes

  • Fluffy Banana Waffles
  • Easy Blueberry Danish
  • Ultimate Biscoff Cheesecake
  • S'mores Cupcakes

As Featured In

Logos for being featured in.
Web Stories

Privacy Policy

Footer

↑ back to top

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Food Blog Coaching

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Stephanie's Sweet Treats

  • Facebook
  • Pinterest
  • Tumblr