Name: Sour Cream Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 2 cups all-purpose flour; ½ teaspoon salt; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 cup sour cream; ¾ cup sugar; 2 eggs; 1/2 cup unsalted butter, melted; 1 tablespoon fresh lemon zest; 1 ¼ cups fresh blueberries, rinsed and patted completely dry

Sour Cream Blueberry Muffins

These bakery style sour cream blueberry muffins are bursting with fresh juicy blueberry flavor and a hint of lemon. An irresistible treat that everyone will enjoy!

Prep10 minutes

Cook20 minutes

Total20 minutes

Servings12

Published 27 May 2024

These bakery style Sour Cream Blueberry Muffins are bursting with fresh juicy blueberry flavor and a hint of lemon. A classic muffin that always tastes delicious!

These easy sour cream and blueberry muffins are so soft and fluffy and full of flavor! They are perfect for a breakfast with your morning coffee, or a little something sweet to get you through the work day.

By using sour cream, these muffins are super moist and have the best texture. Lemon zest adds a lovely pop of flavor that makes these taste like something from your favorite bakery!

Ingredients needed

all purpose flour
salt
baking powder and baking soda
sour cream
sugar
eggs
butter
lemon zest
fresh blueberries

How to make sour cream blueberry muffins

Step 1: Line a muffin tin with 12 liners and preheat your oven to 350 degrees.

Recipe Tip

I always use parchment paper muffin liners when making muffins, as nothing will stick to them. They are the best!

Step 2: Whisk together the wet ingredients in a bowl: sour cream, sugar, eggs, melted butter, and lemon zest.

Step 3: In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.

Step 4: Reserve 2 tablespoons of the flour mixture and toss it with the blueberries in a bowl. This will help the blueberries not sink to the bottom of the muffins when they bake.

Step 5: Add the dry ingredients to the wet and mix until just combined. Do not over mix, as this will result in dense muffins.

Step 6: Fold the fresh blueberries into the muffin batter using a rubber spatula.

Step 7: Distribute the blueberry muffin batter into the lined muffin tin.

Bake the sour cream blueberry muffins at 350 degrees for 20 – 23 minutes, until a toothpick inserted comes out clean.

Once the muffins are finished baking, remove them onto a wire cooling rack to cool completely.

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Nutrition

Calories: 249kcal
Carbohydrates: 32g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 3g
Trans Fat: 0.3g
Cholesterol: 59mg
Sodium: 196mg
Potassium: 72mg
Fiber: 1g
Sugar: 15g
Vitamin A: 404IU
Vitamin C: 2mg
Calcium: 50mg
Iron: 1mg

Ingredients

2 cups all-purpose flour

½ teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

1 cup sour cream

¾ cup sugar

2 eggs

1/2 cup unsalted butter, melted

1 tablespoon fresh lemon zest

1 ¼ cups fresh blueberries, rinsed and patted completely dry

Instructions

Line a muffin tin with 12 liners. Spray with cooking spray unless you are using parchment paper liners.

Preheat the oven to 350 degrees

Whisk together the sour cream, sugar, eggs, melted butter, and lemon zest in a bowl.

In a separate bowl, whisk together the flour, salt, baking powder, and baking soda

Reserve 2 tablespoons of the flour mixture and toss it with the blueberries in a bowl. This will help the blueberries not sink to the bottom of the muffins when they bake.

Add the dry ingredients to the wet and mix until just combined. Do not over mix.

Fold in the blueberries

Pour the sour cream blueberry muffin batter into the lined muffin tins

Bake the blueberry muffins at 350 degrees for 20 – 23 minutes, until a toothpick inserted comes out clean

Remove muffins onto a wire cooling rack to cool completely