How to Make Sour Cream Blueberry Muffins - A Step-by-Step Guide

There's something truly comforting about a warm, freshly baked blueberry muffin. The tender crumb, bursting with juicy blueberries, is simply irresistible. And when you add a dollop of tangy sour cream to the mix, you get an extra layer of rich, creamy goodness that takes these muffins to a whole new level. If you're searching for the perfect recipe for sour cream blueberry muffins, look no further. This recipe will become a staple in your baking repertoire, guaranteed to impress family and f...

Read more Snack recipes

Ingredients

  • cooking spray
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup butter, softened
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups blueberries
  • 1 tablespoon all-purpose flour

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 55 mins
  • Servings: 16
  • Yield: 16 muffins

  • Preheat the oven to 400 degrees F (200 degrees C). Grease 16 muffin cups with cooking spray or line with paper liners.
  • Make topping: Combine flour, brown sugar, cinnamon, and salt in a small bowl. Cut butter into flour mixture with 2 knives or a pastry blender until crumbly. Set topping aside.
  • Make muffins: Whisk together 2 cups flour, baking powder, cinnamon, and salt in a large bowl, making a well in the center. Whisk together eggs, granulated sugar, and brown sugar in a separate bowl. Stir in sour cream, oil, and vanilla until well combined. Pour into well and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into batter.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle each muffin with about 1 tablespoon topping.
  • Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of muffins should come out clean. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
  • Nutrition

    274 cal.

    • Total Fat: 14g
    • Saturated Fat: 5g
    • Cholesterol: 37mg
    • Sodium: 204mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 87mg
    • Iron: 1mg
    • Potassium: 81mg