Delicious Sour Cream Blueberry Muffins – Easy Recipe
Get ready to bake the most delightful muffins you’ve ever tasted! These Sour Cream Blueberry Muffins are incredibly moist, tender, and packed with juicy blueberries, making them an irresistible treat for breakfast or an afternoon snack. The secret? A generous dollop of sour cream that guarantees a melt-in-your-mouth texture every single time, all in an easy-to-follow recipe.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup sour cream (full fat recommended)
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease and flour each cup thoroughly.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk the egg until lightly beaten. Add the sour cream, melted butter, and vanilla extract, mixing until well combined.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins.
- Gently fold in the blueberries. If using frozen blueberries, add them directly from the freezer to prevent them from bleeding too much color into the batter.
- Divide the batter evenly among the 12 muffin cups. For an extra touch, you can sprinkle a little coarse sugar on top of each muffin before baking.
- Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Baking time may vary slightly depending on your oven.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
