Blueberry Sour Cream Muffins

Creamy and buttery blueberry sour cream muffins. Easy to make, moist and cakey muffins. The batter is very thick with lots of blueberries.

Recipe Ingredients

• Butter
• White sugar
• Sour cream
• Egg
• Vanilla extract
• Flour
• Baking powder
• Salt
• Fresh or frozen blueberries

HOW TO MAKE THIS RECIPE

1. Preheat convection oven to 375 degrees F.
2. Line muffin tray with 12 muffin liner cups.
3. Wash blueberries, pat dry, and then set aside.
4. Cream butter and sugar until smooth. Add the sour cream, egg, and vanilla until well blended.
5. In a separate bowl, combine the flour, baking powder, and salt. Add this mixture to the liquid ingredients.
6. Using a spatula, fold in the blueberries and be very careful not to mash the blueberries.
7. Spoon the batter into the 12 prepared muffin cups.
8. Bake at 375 degrees F for 20-25 minutes or until the inserted tester comes out clean.
9. Let it cool for 10 minutes before serving.

Tools Needed

• 3 bowls of different sizes
• electric mixer with the paddle attachment (optional, read tips below)
• spatula

Tips

• It is easier to make the dough using the electric mixer with a paddle attachment following the same instructions. Once the dough is ready, I fold in the blueberries using a spatula. It is sometimes unavoidable keeping the blueberries from getting mashed, so I suggest to be very careful when folding the blueberries with the dough.
• Cooking times may vary depending on the oven you are using, so it is best to test the muffins before taking it out of the oven.
• The muffins can be kept in the freezer for up to 3 months. Let it cool completely and then place in a freezer-friendly container.
• Making blueberry muffins is one way of getting rid of extra blueberries before it goes bad in your refrigerator.
•  Sometimes when the sour cream is close to the expiry date, making these muffins are a great way of saving you from throwing away the sour cream.  

Other Recipes You Might Also Like

• Blueberry Muffins
• Mango Muffins
• Kabocha squash Muffins

Recipe

Blueberry Sour Cream Muffins

Creamy and buttery blueberry sour cream muffins. Easy to make, moist and cakey muffins. The batter is very thick with lots of blueberries.

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Cuisine: American

Course: Breakfast, Muffins

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 muffins

Calories: 252kcal

Author: Adelyn

Equipment

• 3 bowls of different sizes
• Electric mixer with the paddle attachment (optional, read tips below)
• spatula

Ingredients

• ▢ ½ cup softened butter
• ▢ ¾ cup white sugar
• ▢ 2 large eggs
• ▢ 1 cup sour cream
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 ½ cup blueberries fresh or frozen

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Instructions

• Preheat convection oven to 375 degrees F.
• Line muffin tray with 12 muffin liner cups.
• Wash blueberries, pat dry, and then set aside.
• Cream butter and sugar until smooth. Add the sour cream, egg, and vanilla until well blended.
• In a separate bowl, combine the flour, baking powder, and salt. Add this mixture to the liquid ingredients.
• Using a spatula, fold in the blueberries and be very careful not to mash the blueberries.
• Spoon the batter into the 12 prepared muffin cups.
• Bake at 375 degrees F for 20-25 minutes or until the inserted tester comes out clean.
• Let it cool for 10 minutes before serving.

Notes

• It is easier to make the dough using the electric mixer with a paddle attachment following the same instructions. Once the dough is ready, I fold in the blueberries using a spatula. It is sometimes unavoidable keeping the blueberries from getting mashed, so I suggest to be very careful when folding the blueberries with the dough. 
• Cooking times may vary depending on the oven you are using, so it is best to test the muffins before taking it out of the oven. 
• The muffins can be kept in the freezer for up to 3 months. Let it cool completely and then place in a freezer-friendly container.

Nutrition

Calories: 252kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 297mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 405IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1mg

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