These Sour Cream Blueberry Muffins are bursting with flavours! They are soft and fluffy muffins with juicy blueberries and tangy lemon flavour bursting in every bite.
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!
The batter gets mixed together in a few simple steps with no electric mixer required, scooped, and baked to perfection.
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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Why this recipe works
Lemon and Blueberry – Light and fruity flavours with tangy lemon bursting in every bite!
Easy to make – Comes together with just a few simple steps! No wait time either.
Soft and fluffy – These muffins rise beautifully in the oven!
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. Make sure it's 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 in flour, baking soda, baking powder, and salt. Mix 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, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes.
Step 4 – Whisk wet ingredients. Into the same bowl, add oil, eggs, lemon juice, and sour cream. Whisk until well combined.
Step 5 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
Step 6 – Add blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
Step 7 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle white sugar on top.
Step 8 – Bake. Bake the muffins at 400°F for 15-17 minutes The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered 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 give you a delicious crisp sugary muffin top we all love.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use fresh, not frozen. Make sure to use fresh 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.
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Sour Cream Blueberry Muffins
Ingredients
- 1 cup white sugar
- Zest of 1 lemon
- 1/2 cup oil
- 2 large eggs
- 1 tbsp lemon juice
- 1 tbsp vanilla
- 1 cup sour cream room temperature
- 2 cups all purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 400℉/205℃. Line a 12 tin muffin liner with 12 liners and set aside.
- In a medium-sized bowl, add the flour, baking powder, baking soda, and salt. Mix together and set aside.2 cups all purpose flour, 2 tsps baking powder, 1 tsp baking soda, 1/2 teaspoon salt
- In a large-sized bowl, add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.1 cup white sugar, Zest of 1 lemon
- In the same bowl, add oil, eggs, sour cream, vanilla, and lemon juice. Whisk together until combined and smooth.1/2 cup oil, 2 large eggs, 1 tbsp lemon juice, 1 tbsp vanilla, 1 cup sour cream
- Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
- In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.1 1/2 cups fresh blueberries
- Add the blueberries and mix in a few times.
- Evenly divide the batter between the muffin liners.
- Sprinkle extra white sugar on top. This will give you that nice muffin top 'crunch' that we all love on top of the muffins. Then add a few extra blueberries on top too.
- Bake the muffins at 400°F for 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- Cool, and enjoy!
Spencer says
My favourite blueberry muffin recipe! So fluffy and moist. Love the addition of lemon, you can taste the perfect amount of it in the muffins. Thanks for the recipe!
Glenda says
Can I use frozen blueberries?
Ania says
Hi Glenda, I usually use fresh blueberries because frozen blueberries hold to much liquid and can effect the bake of the muffins. If you do want to use frozen blueberries, do not thaw them. When you have the batter ready, toss the frozen blueberries with 1-2 tsps of flour, then mix them into the batter and then bake the muffins right away. Let me know how it goes if you try it! 🙂
Ania says
Thank you so much Spencer! I'm so glad you enjoy these muffins!
Topher says
Sooo, I know I'm slow, but I don't see a recipe.. 🤷🏼♂️
There are no measurements of anything.. 🤷🏼♂️
Ania says
There is a recipe card towards the bottom of this post with all the ingredients and steps! 😊
Aina says
Thanks for this yummy looking recipe! Can I use yogurt instead of sour cream?
Ania says
Hi Aina!! My pleasure, they are so delicious! Yes, you can use yogurt instead. Enjoy the muffins 🙂