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The best bakery-style blueberry muffins are moist and fluffy, bursting with fresh, juicy berries, and finished with a crunchy sugar topping. These sour cream blueberry muffins are also big, decadent, and totally satisfying!

Close up side shot of sour cream blueberry muffins on a cooling rack.
Table of Contents
  1. How to Make Blueberry Muffins with Sour Cream | 1-Minute Video
  2. Why You’ll Love this Recipe
  3. Ingredients
  4. Directions
  5. Serving Suggestions
  6. Storage Tips
  7. Recipe Variations
  8. Helpful Tips
  9. Sour Cream Blueberry Muffins Recipe
  10. Frequently Asked Questions
  11. Are blueberry muffins bad for you?

If you’re looking for even more recipes with blueberries, try this Southern blueberry pound cake, a batch of blueberry scones, this peach blueberry cobbler, a pan of blueberry cheesecake bars, and this old-fashioned blueberry buckle, too!

How to Make Blueberry Muffins with Sour Cream | 1-Minute Video

Fresh blueberries in a colander

Why You’ll Love this Recipe

Every summer, as the local Virginia blueberries ripen, our family goes on a quest for the best blueberry muffin recipe. After many, many rounds of trial and error, I can confidently say that these sour cream blueberry muffins are definitely the current favorite! They’re moist and tender, full of sweet, juicy berries, and blessed with big, high, sugar-crusted tops. What more could you ask for in a batch of homemade muffins?

This is the best recipe for blueberry muffins I have ever had. Everyone loved them. I made three batches in three weeks.

– Janice
White tray of easy blueberry muffins with sour cream in front of a vase of flowers

Ingredients

This is a quick overview of the simple ingredients that you’ll need for a batch of the best blueberry muffins. As always, specific measurements and complete step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • All-purpose flour: the base of the batter. For extra whole grains, substitute some whole wheat flour for about half of the all-purpose flour.
  • Granulated sugar: for just the right amount of sweetness.
  • Baking powder and baking soda: the leavening agents that help the muffins rise.
  • Salt: to enhance the other flavors in the muffins, balance the sweetness, and add depth of flavor.
  • Sour cream: provides an acidic element that helps the muffins rise. It also gives them a moist, tender texture, while keeping the batter thick so that the muffins rise high and have a nice dome. Use a full-fat sour cream (not light) for the best flavor and moist texture. You can sub with thick, full-fat, plain Greek yogurt.
  • Eggs: for structure and lift.
  • Vanilla extract: for extra flavor.
  • Butter and vegetable oil: I like the combination of both butter and vegetable oil because you get the flavor of the butter and the moisture of the oil. If you prefer, you can use all butter or all oil. When using unsalted butter, you may like to add an extra pinch of salt to the batter.
  • Blueberries: sweet and bursting with summer flavor! You can substitute with frozen blueberries, but they’re not my preference because they tend to bleed and can turn the batter an odd shade of bluish-green. If using frozen berries, do not thaw them before stirring them into the batter.
Front shot of bakery style blueberry muffins on a white platter.

Thank you so much for an outstanding recipe! I am a beginner baker and recently found your site. There are so many recipes online nowadays, but very few written out so that a beginner like myself can navigate. I made these muffins last weekend and they turned out so good that I will bake another batch for church tomorrow morning.

Thank you!

– Tracy
Whisking dry ingredients in a large white bowl.

Directions

These muffins employ the classic muffin-making method of adding wet ingredients to dry ingredients — no electric mixer necessary! The detailed directions are included in the recipe card below, but here’s the short version:

  1. Whisk together the dry ingredients in a large bowl.
  2. Whisk together the wet ingredients.
  3. Add the wet ingredients to the dry ingredients.
  4. Add the melted butter and oil; stir again. The batter will be thick, which is good!
  5. Fold in the blueberries. Coating berries with about 1 tablespoon of flour before folding them into the batter can help the berries stay suspended so that they don’t sink to the bottom of the muffins. That said, I don’t find this step necessary for these blueberry sour cream muffins. The batter is so thick that the berries don’t need the extra flour to stay put.
  6. Divide batter evenly between 16 muffin cups in a standard muffin pan lined with cupcake liners or paper muffin liners. Just like you would for cupcakes!
  7. Sprinkle coarse sugar, sparkling sugar, or turbinado sugar (raw sugar) on top of each muffin.
  8. Bake in a 375°F oven for about 20 minutes. To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don’t cook them for too long, or they can dry out.
  9. Transfer to a cooling rack, then enjoy!
Adding blueberries to a white bowl.

Serving Suggestions

This blueberry muffin recipe is such a versatile little treat. You can offer the muffins for a quick grab-and-go breakfast on busy mornings; pile some in a basket as a part of a special brunch buffet; set out a few with a glass of lemonade or iced tea for an afternoon snack; or even add them to your bread basket as a side dish with dinner.

Enjoy the easy blueberry muffins at room temperature or serve them warm. They’re best with a smear of soft butter or a dollop of homemade blueberry jam!

Overhead image of a vintage muffin tin full of sour cream blueberry muffins.

Storage Tips

  • How to Store: Allow the sour cream blueberry muffins to cool completely. Store in a large Ziploc freezer bag or other airtight container. The muffins will last for 2-3 days at room temperature.
  • How to Freeze: To extend the life of your muffins, freeze them in an airtight container for up to 3 months.
  • How to Reheat: If the muffins are frozen, allow them to sit on the counter for a few minutes while you preheat the oven to 350°F. Frozen muffins will require about 10-12 minutes in the oven; room temperature muffins will only need about 5 minutes to warm through. Alternatively, you can microwave one muffin at a time for 15-30 seconds or just until warm.
Bowl of bakery style blueberry muffins on a table.

Recipe Variations

  • You can substitute with frozen blueberries; however, be aware that the frozen berries will “bleed” and likely turn the batter a weird bluish-green color. Do not thaw the frozen berries before folding them into the batter.
  • Omit the sugar topping, or add streusel crumb topping on top of the muffins instead.
  • Use any fresh berries that you have available. A mix of finely-diced strawberries, blueberries, blackberries, or raspberries would be perfect.
  • Lemon Blueberry Muffins: to give these muffins a powerful lemon punch, add 1 tablespoon of fresh lemon zest to the batter.
  • Other nice ways to adapt this recipe include adding orange zest for a different note of citrus, or warm spices like cinnamon and nutmeg for a cozy twist. Almond extract gives them a unique, delicious flavor as well.
Horizontal shot of a plate of sour cream blueberry muffins.

Helpful Tips

  • Allow the sour cream and eggs to come to room temperature. This will help them blend more smoothly with the rest of the ingredients.
  • The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!
  • Fill the muffin cups nice and full to give the muffins those great domes and a high rise.
  • This recipe yields 16 standard-size sour cream blueberry muffins. You can bake the batter in jumbo muffin tins for giant bakery-size treats. You’ll need to increase the total baking time to 30-35 minutes for the jumbo muffins. Similarly, you can bake the batter in mini muffin tins. The mini muffins will bake much faster, so they will only need a total of about 12-15 minutes in a 350°F oven.
Square side shot of sour cream blueberry muffins cooling on a wire rack.

These were so delicious and easy to make! Will definitely make them again.

– Michelle

More Easy Blueberry Recipes to Try

Square side shot of sour cream blueberry muffins cooling on a wire rack.

Sour Cream Blueberry Muffins

5 from 9 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings 16 muffins
Calories 221 kcal
Quite simply, the only blueberry muffin recipe you'll ever need!

Ingredients
  

Instructions

  • Preheat oven to 375°F. Line 16 muffin cups with paper liners.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    Whisking dry ingredients in a large white bowl.
  • In a medium bowl, whisk together sour cream, eggs, and vanilla extract.
  • Add the sour cream mixture to the flour mixture. Use a rubber spatula to stir gently, just until the ingredients come together and you can’t see any dry pockets of flour. Gently stir in the melted butter and oil. Do not over-mix. The batter will be very thick!
  • Fold in the blueberries.
    Adding blueberries to a white bowl.
  • Fill the muffin cups to the top with batter (I use an ice cream scoop to make sure that each muffin is the same size).
  • Sprinkle 1 teaspoon of coarse sugar on top of each muffin. It will seem like a lot of sugar for each muffin, but trust me – this is how you get those delicious bakery-style sugar-crusted tops!
  • Bake the muffins in the preheated oven for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
    Overhead image of a vintage muffin tin full of sour cream blueberry muffins.
  • Let the muffins cool in the pans on wire racks for 5-10 minutes. Remove the muffins from the pans and enjoy warm, or cool completely before storing in an airtight container.
    Close up side shot of sour cream blueberry muffins on a cooling rack.

Video

Notes

  • Use full-fat sour cream for a rich, moist muffin.
  • Allow the sour cream and eggs to come to room temperature. This will help them blend more smoothly with the rest of the ingredients.
  • The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!
  • Fill the muffin cups nice and full to give the muffins those great domes and a high rise.
  • To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don’t cook them for too long, or they can dry out.
  • This recipe yields 16 standard-size sour cream blueberry muffins. You can bake the batter in jumbo muffin tins for giant bakery-size treats. You’ll need to increase the total baking time to 30-35 minutes for the jumbo muffins. Similarly, you can bake the batter in mini muffin tins. The mini muffins will bake much faster, so they will only need a total of about 12-15 minutes in a 350°F oven.
  • Recipe adapted from America’s Test Kitchen.

Nutrition

Serving: 1muffinCalories: 221kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 41mgSodium: 145mgPotassium: 151mgFiber: 1gSugar: 15gVitamin A: 261IUVitamin C: 2mgCalcium: 63mgIron: 1mg
Keyword: blueberry muffins with sour cream, easy blueberry muffins, homemade blueberry muffins, sour cream blueberry muffins
Course: Breakfast, Brunch
Cuisine: American
Author: Blair Lonergan

Frequently Asked Questions

  • How do I make tall muffin tops? Use a thick batter (like this one) and fill the muffin cups to the top. I use an ice cream scoop to evenly divide the batter between each cup.
  • Why do my muffins fall apart? If you find that your muffins fall apart, it could be because they were not baked long enough, they have too many add-ins (like blueberries or nuts), there was too much liquid, or there wasn’t enough egg.
  • Why are my blueberry muffins mushy? If you leave the muffins in the tin to cool (rather than removing them to cool on a wire rack), the steam is trapped in the pan and can cause the muffins to become soggy and mushy. To fix this problem, remove the muffins from the tin after just 5 minutes of cooling.
Plate of sour cream blueberry muffins on a rustic turquoise wooden chest.

Are blueberry muffins bad for you?

While I wouldn’t consider this muffin recipe healthy (it includes flour, butter, oil, sour cream, and sugar), you will appreciate that the homemade muffins are made with just a few simple ingredients. You can choose high quality ingredients, organic fresh berries, and leave out all of the funky preservatives or additives that you might find in a similar boxed mix. You can also control the size of your muffins, unlike jumbo bake shop blueberry muffins that might be twice as large.

Each sour cream blueberry muffin has about 221 calories, 8 grams of fat, 4 grams of protein and 34 grams of carbohydrates.

This recipe was originally published in July, 2022. It was updated in April, 2024.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Tracy says:

    5 stars
    Thank you so much for an outstanding recipe! I am a beginner baker and recently found your site. There are so many recipes online nowadays, but very few written out so that a beginner like myself can navigate. I made these muffins last weekend and they turned out so good that I will bake another batch for church tomorrow morning.

    Thank you!

    1. Blair Lonergan says:

      That makes me really happy to hear, Tracy. Thanks for taking the time to leave me a note, and enjoy the muffins! 🙂

  2. Michelle says:

    5 stars
    These were so delicious and easy to make! Will definitely make them again.

    1. The Seasoned Mom says:

      Thank you so much, Michelle!

  3. Nayan Jhala says:

    Absolutely delicious , I added a streusel. I lived the rise!!!

    1. The Seasoned Mom says:

      Thank you so much, Nayan!

  4. janice l pelletier says:

    5 stars
    This is the best recipe for blueberry muffins I have ever had. Everyone loved them. I made three batches in three weeks.

    1. The Seasoned Mom says:

      Wow! Thank you so much, Janice!

  5. Lynn says:

    5 stars
    I have made this recipe numerous times. Delicious and I love the non cakey texture…slightly like a good, tender, moist scone. I also add a little almond extract with the vanilla.

    1. The Seasoned Mom says:

      Thank you, Lynn! We’re so glad you enjoy it.

  6. Melissa says:

    5 stars
    These are so delish!!!! I will not make any other kind of muffins now that I’ve tried these.

    1. The Seasoned Mom says:

      Thank you so much, Melissa!

  7. Sue Swart says:

    5 stars
    The best recipe ever. I bake for the local farmers market and decided to incorporate these muffins in my booth. They flew off my table. I also grow my own berries, so it was a “no-brainer” to do this. Muffins are crunchy on top because of the sugar and the muffins are soft and fluffy inside. HIGHLY RECOMMEND trying this recipe. You won’t regret it.

    1. The Seasoned Mom says:

      Thank you so much, Sue! We’re so happy they were such a hit!

  8. Kelli says:

    5 stars
    Thank you for sharing your recipe. We live in Michigan and enjoy picking at a a large U-pick blueberry farm right down the road. I’ve tried dozens of recipes but this is definitely the one. Love your blog. This morning was my first visit – I’ll be back! Next up, shrimp and grits 🙂

    Thank you!

    1. Blair Lonergan says:

      This makes me so happy, Kelli. I bet your Michigan blueberries are incredible! Thanks for your note, and enjoy the shrimp and grits!

    2. Christine Roy-Mendis says:

      5 stars
      Made these this morning Superb|
      !I did’nt have coarse sugar so I topped them with brown sugar instead . Not as pretty as the picture but the texture was still spot on .

      1. The Seasoned Mom says:

        We’re so glad they turned out well for you! Thank you for trying them out, Christine.

  9. Tamara says:

    These muffins were a hit over the holidays. We loved them

    1. The Seasoned Mom says:

      We’re so glad! Thank you for trying them out, Tamara.

  10. Paula S says:

    5 stars
    Just made these today. Gotta say, they are FANTASTIC!! Couldn’t wait for someone to get home to try them, so I purposely went to the Party Store & shared w/the owner. Picked up wine while I was there, Cheers. TY, I will be making them again. BTW I went w/a crumb topping

    1. The Seasoned Mom says:

      This made our day, Paula! We’re so glad you enjoyed them. Thank you for trying them out and taking the time to leave a review.

  11. Baker says:

    These muffins are fantastic — love them. Could you tell us how many grams of flour per cup you use in recipes. I use a digital scale and find working in grams is the way to perfect baking. Thank you.

  12. Gennie Slaughter says:

    They are too heavy. Needs more sugar and less flour. Will not bake again