These Olive Oil Blueberry Sour Cream muffins are soo soft and delicious! They are full of lemon flavour and juicy blueberries in every bite. The muffins are sprinkled with a buttery sugar streusel that crisps up while baking.
After making my Olive Oil Muffins, I knew I wanted to make a blueberry version soon.
These muffins are so delicious. They are super soft and full of flavour. The fresh blueberries paired with the lemon is so good! Let's get to baking them!
For more muffin recipes, try Oatmeal Maple Streusel Muffins, Classic Chocolate Chip Muffins, and Lemon Blueberry Muffins.
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Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- Butter - This is used in the streusel.
- Blueberries - I used fresh blueberries in this recipe.
- Cornstarch – This helps add a tender crumb to the muffins.
- Eggs – Make sure they’re at room temperature before beginning.
- Flour – All-purpose flour is used in this recipe.
- Lemon - Adds a ton of flavour into these muffins! I used 2 medium-sized lemons for the juice and zest.
- Sour cream - I used full-fat sour cream. Make sure it's at room temperature before beginning.
- Oil - I used extra virgin olive oil, you can use any kind of olive oil.
Step by step instructions
Here is how to make and bake these Olive Oil Blueberry Sour Cream Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin liners with 16 liners and set aside. I used tulip liners, which made 10-12 muffins total depending on how full you make them. If you need a recommendation, this is my favourite tin.
Step 2 - Make the streusel. In a small bowl, combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
Step 3 – Mix dry ingredients. In a small bowl, whisk together flour, salt, cornstarch, baking powder, and baking soda. Set aside.
Step 4 - Mix lemon zest and white sugar. In a large bowl, add the lemon zest and white sugar. Using your fingers, rub them together for 1 minute. This will release the lemon zest aromas and taste.
Step 5 - Add in oil. Into the same bowl, add the olive oil. Whisk until well combined, about 2-3 minutes.
Step 6 - Add eggs and vanilla. Add in the eggs and vanilla and continue whisking until combined and smooth.
Step 7 - Add in sour cream and lemon juice. Mix in the sour cream and lemon juice until well incorporated.
Step 8 - Add in dry ingredients. Add the dry into the wet and using a spatula, gently fold until just combined and no dry streaks appear.
Step 9 - Add blueberries. In a medium-sized bowl, toss the washed blueberries with 1 tbsp of flour. Mix until it's evenly coated around the blueberries. This will help prevent the blueberries from sinking in the muffins. Then add them into the batter and mix until just combined.
Step 10 - Scoop. Fill the muffin liners 2/3s of the way full. Then sprinkle a handful of streusel on top of each muffin.
Step 11 - Bake. Bake the muffins for 30-35 minutes in tulip liners or 25-28 minutes in regular-sized liners or until a toothpick inserted comes out clean.
These muffins are SO delicious! Keep them on your counter for 2 days or in an airtight container in the fridge for up to 1 week.
FAQ
Do I have to add blueberries?
Nope!
Do I have to add lemon?
Yes. These muffins don't have a lot of flavour without them.
How many muffins does this make in regular-sized liners?
This recipe makes about 16-18 muffins in regular-sized liners, depending on how much you fill them!
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Olive Oil Blueberry Sour Cream Muffins
Ingredients
For the muffins
- 2 cups all-purpose flour + 1 tbsp extra for dusting
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp cornstarch
- 1 1/4 cups white sugar
- 1/2 cup extra virgin olive oil
- 2 large eggs room temperature
- 1 tbsp lemon zest 2 small lemons
- 2 tbsp lemon juice
- 1/2 cup full-fat sour cream room temperature
- 1 tbsp vanilla
- 1 1/2 cups fresh blueberries washed
For the streusel
- 3/4 cup all-purpose flour
- 5 tbsp unsalted butter cold
- 1/3 cup white sugar
Instructions
For the streusel
- In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.3/4 cup all-purpose flour, 5 tbsp unsalted butter, 1/3 cup white sugar
For the muffins
- Preheat the oven to 400℉. Line the muffin tin with 16 regular liners (or 10 tulip liners) and set aside.
- In a small bowl, whisk together flour, salt, cornstarch, baking powder, and baking soda. Set aside.2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, 1/4 tsp salt, 1 tbsp cornstarch
- In a large bowl, add the lemon zest and white sugar. Using your fingers, rub them together for 1 minute. This will release the lemon zest aromas and taste.1 1/4 cups white sugar, 1 tbsp lemon zest
- Into the same bowl, add the olive oil. Whisk until well combined, about 2-3 minutes.1/2 cup extra virgin olive oil
- Add in the eggs and vanilla and continue whisking until combined and smooth.2 large eggs, 1 tbsp vanilla
- Mix in the sour cream and lemon juice until well incorporated.1/2 cup full-fat sour cream, 2 tbsp lemon juice
- Add the dry into the wet and using a spatula, gently fold until just combined and no dry streaks appear.
- In a medium-sized bowl, toss the washed blueberries with 1 tbsp of flour. Mix until it's evenly coated around the blueberries. This will help prevent the blueberries from sinking in the muffins. Then add them into the batter and mix until just combined.1 1/2 cups fresh blueberries
- Scoop the muffins into your liners filling them up almost to the top in the regular liners, and 2/3s of the way full if using tulip liners. Sprinkle a handful of streusel on top of each muffin.
- Bake the muffins for 25-28 minutes in the regular liners, or 30-35 minutes if using tulip liners. The muffins are ready when a toothpick inserted comes out clean.
- These muffins are so delicious! They stay good on your counter for 2 days, and in the fridge in an airtight container for up to 1 week.
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