Sour Cream Blueberry Muffins - The Seasoned Mom (2024)

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.

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!

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 for2-3 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 youpreheat 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 canmicrowave one muffin at a time for 15-30 secondsor just until warm.