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!
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.
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.
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 3/4 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.
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.
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
Sour Cream Blueberry Muffins
- 3 cups All-purpose flour
- 3 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tsp Ground cinnamon
- 1 tsp Salt
- 6 TBSP Unsalted butter melted
- 1/4 cup Oil canola or vegetable
- 3/4 cup White granulated sugar
- 1/4 cup Brown sugar packed light or dark
- 1/3 cup Sour cream room temperature
- 2 Large eggs room temperature
- 1 tsp Pure vanilla extract
- 1 cup Milk room temperature
- 1 1/2 cups Fresh blueberries
- Coarse sugar for topping
- 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 3/4 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.