Sour Cream Blueberry Muffins that Melt in Your Mouth

 A soft, bakery-style muffin bursting with blueberries and a hint of tangy richness.

There’s something magical about a tray of muffins fresh from the oven, the way the tops rise into golden domes, the sweet scent of berries filling the kitchen, and that first bite when the still-warm blueberries burst with flavor.

These sour cream blueberry muffins are my go-to when I want something a little extra special without a lot of fuss. The sour cream makes them incredibly moist and tender, while the blueberries give that pop of juicy sweetness in every bite.

Whether you enjoy them with your morning coffee, pack them for a picnic, or bring them to share with friends, these muffins always disappear fast.

Why You’ll Love Them Too

• Bakery-style domed tops without fancy equipment

• Extra moist and tender crumb from full-fat sour cream

• Bursting with blueberries (fresh or frozen work beautifully)

• Easy to make ahead because they freeze well

Recipe: Sour Cream Blueberry Muffins

Makes: 12 muffins
Prep time: 15 minutes
Bake time: 20–22 minutes

Ingredients

• 1 ½ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup full-fat sour cream

• 1 ½ cups blueberries (fresh or frozen, see tip below)

• 1 tbsp all-purpose flour (for tossing blueberries)

• Optional: coarse sugar for sprinkling tops

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter & sugar: In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.

4. Add eggs & vanilla: Beat in eggs one at a time, then stir in vanilla.

5. Add sour cream: Mix in sour cream until smooth.

6. Combine wet & dry: Gently fold the dry ingredients into the wet mixture until just combined, don’t overmix; the batter should be thick and slightly lumpy.

7. Prepare blueberries: Toss blueberries with 1 tbsp flour (this helps prevent sinking) and gently fold into the batter.

8. Fill muffin tin: Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle with coarse sugar if desired.

9. Bake: 20–22 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool & enjoy: Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Tips for the Best Muffins

• Frozen berries: Use straight from the freezer, no thawing. Add 2–3 minutes to baking time.

• Don’t overmix: This is the #1 way to keep muffins light and tender.

• Extra flavor boost: Add a pinch of lemon zest to the batter for a fresh twist.

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Storing & Freezing

• Store in an airtight container at room temperature for up to 3 days.

• Freeze in a freezer bag for up to 2 months. Thaw at room temperature or warm in the microwave for 15–20 seconds.

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Serve these with a pat of butter or a drizzle of honey for an irresistible breakfast treat.

Bakery-Style Blueberry Muffins at Home