Easy Sour Cream Blueberry Muffins – Best Recipe
Wake up to the aroma of freshly baked muffins with this incredibly easy sour cream blueberry muffin recipe. These aren’t just any muffins; the secret ingredient, sour cream, makes them unbelievably moist, tender, and bursting with juicy blueberries. Perfect for breakfast, brunch, or a quick snack, get ready to discover your new favorite way to enjoy this classic treat!
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup (120ml) milk (any kind)
- ½ cup (120g) full-fat sour cream
- ¼ cup (60g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
- Optional: 1-2 tablespoons turbinado sugar for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease generously.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
- In a separate medium bowl, whisk the egg. Add the milk, sour cream, melted butter, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing will result in tough muffins.
- Gently fold in the blueberries. If using frozen blueberries, do not thaw them first to prevent the batter from turning blue.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. If desired, sprinkle the tops with a little turbinado sugar for a crunchy topping.
- Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
