Fresh Blueberry Sour Cream Muffins Recipe

Name: Fresh Blueberry Sour Cream Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter, room temperature; 1 cup sugar plus 1 tbls. sugar; 2 large eggs; 1 teaspoon vanilla (use pure!); 1/2 cup sour cream; 1/2 cup whole milk; 2 1/4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 1/2 cups fresh blueberries; Topping; 2 tablespoons light brown sugar; 1/2 teaspoon ground cinnamon

Servings: persons

8 tablespoons unsalted butter, room temperature
1 cup sugar plus 1 tbls. sugar
2 large eggs
1 teaspoon vanilla (use pure!)
1/2 cup sour cream
1/2 cup whole milk
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/2 cups fresh blueberries
Topping
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon

1
Preheat oven to 350*F.
2
Line a 12 cup muffin tin with paper liners.
3
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk.
4
In a separate bowl, sift flour, baking powder, baking soda, and salt together. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. Fold in the blueberries gently with a spatula, and make sure batter is well mixed.
5
In a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of white sugar together.
6
Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
7
Remove from oven, sprinkle with the brown sugar and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean.
8
Enjoy!

877

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 tablespoons unsalted butter, room temperature, 1 cup sugar plus 1 tbls. sugar, 2 large eggs, 1 teaspoon vanilla (use pure!), and more.

Yes, Fresh Blueberry Sour Cream Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Blueberry Sour Cream Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions