Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins are bursting with flavours! They are perfectly fluffy muffins with sweet blueberries and tangy lemon flavours in each bite you take.

My favourite part about these muffins is how soft they keep on the counter for days. This recipe is sour cream based, and it's the secret ingredient that makes these muffins insane!

I'm so excited to share this recipe so let's begin!

For more blueberry recipes, try Blueberry Breakfast Cake, Bakery Style Lemon Blueberry Muffins, and Peach Blueberry Cake.

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• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Check out these recipes
• Sour Cream Blueberry Muffins

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!

• Blueberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.
• Flour – All-purpose flour is used in this recipe.
• Lemon – Both lemon zest and lemon juice are used in this recipe.
• Eggs – Make sure they’re at room temperature before beginning.
• Sour cream - Use full fat sour cream and that it is at room temperature. The sour cream adds a tangy flavour to the muffins, which pairs perfectly with the sweet blueberries.
• Oil – I used a flavourless oil. You can also use melted butter.

Step by step instructions

Here is how to make and bake these Sour Cream Blueberry Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Preheat the oven to 400°F. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. 

Step 2 – Mix dry ingredients. In a medium-sized bowl, add the dry ingredients; flour, baking soda, baking powder, and salt. Stir together and set aside.

Step 3 – Mix lemon zest and white sugar. In a large bowl, add white sugar and lemon zest. Using your fingers, rub them together for 1-2 minutes. This will release the lemon oils and fragrances.

Step 4 – Whisk wet ingredients. Into the same bowl, add the wet ingredients; eggs, lemon juice, oil, and sour cream. Whisk until well combined.

Step 5 – Add in dry ingredients. Add the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter. Don't over-mix!

Step 6 – Add blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help prevent them from sinking to the bottom. Then add into the bowl and mix in a few times. Don't over-mix!

Step 7 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps to minimize the mess. Sprinkle white sugar and a few extra blueberries on top.

Step 8 – Bake. Bake the muffins at 400°F for 15-17 minutes The muffins are ready when a toothpick inserted comes out clean.

These muffins are best served day of or the next day. I personally love eating them warm. They stay fresh at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Make sure to add some extra white sugar on top before baking! This will add a delicious crisp sugary muffin top to them.
• Do not over-mix! Once you see no flour streaks, stop mixing.
• Use fresh, not frozen. Make sure to use fresh blueberries! Check the FAQ if using frozen blueberries.

FAQ

Can you taste the sour cream?

No! The sour cream adds a tangy flavour to the muffins, which pairs perfectly with the sweet blueberries.

Do I have to add blueberries?

No! Feel free to leave them out or add something else in.

Can I use frozen berries?

If using frozen berries, do not thaw them out. When your batter is ready, take the frozen blueberries from your freezer and toss them in 1-2 tbsps of flour. Then add them into the batter immediately, mix, scoop, and bake them. Don't let the blueberries thaw out.

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