Soft & Moist Blueberry Muffins with Sour Cream

CATEGORY: Breakfast
PREP TIME: 15 minutes
COOK TIME: 20–25 minutes
TOTAL TIME: 35–40 minutes
SERVINGS: 12 muffins

Why You'll Love This Recipe

• Simple ingredients: Made with everyday baking staples.

• Perfect for any occasion: Great for breakfast, brunch, lunchboxes, or afternoon snacks.

• Freezer-friendly: Make a batch ahead of time for easy breakfasts throughout the week.

Ingredients

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup sour cream

• ¼ cup milk

• 1 teaspoon vanilla extract

• 1¼ cups fresh or frozen blueberries

• 1 tablespoon all-purpose flour, for coating blueberries

Substitutions & Variations

• Frozen blueberries: Use frozen blueberries directly from the freezer without thawing.

• Greek yogurt: Substitute plain Greek yogurt for sour cream in equal amounts.

• Lemon blueberry muffins: Add 1 teaspoon of fresh lemon zest to the batter for a bright citrus flavor.

• Extra sweetness: Sprinkle coarse sugar over the muffin tops before baking.

• Chocolate chips: Swap the blueberries for chocolate chips for the kids favorite muffins!

How to Make Blueberry Muffins with Sour Cream

1. Preheat the Oven

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

2. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs and mix until well combined.

3. Combine the Dry Ingredients

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

4. Mix the Muffin Batter

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Stir in the vanilla extract and mix until just combined.

Kitchen Tip: Avoid overmixing the batter to keep your muffins soft and tender.

5. Fold in the Blueberries

Toss the blueberries with 1 tablespoon of flour. Gently fold them into the muffin batter using a spatula.

6. Fill the Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each approximately ¾ full. Sprinkle coarse sugar over the tops if desired.

7. Bake the Muffins

Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool and Serve

Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

A Few Tips for the Best Blueberry Muffins

• Use room-temperature ingredients: Softened butter and room-temperature eggs blend more easily into the batter.

• Add a sugar topping: A sprinkle of coarse sugar creates a lightly sweet, crisp muffin top.

• Check for doneness: Insert a toothpick into the center of a muffin. If wet batter remains, continue baking for another 2–3 minutes.

How to Store and Freeze Blueberry Muffins

Room Temperature: Allow muffins to cool completely before storing them in an airtight container lined with a paper towel. Store at room temperature for up to 3 days.

Refrigerator: Store muffins in an airtight container in the refrigerator for up to 5 days. Warm before serving for the best texture.

Freezer: Wrap cooled muffins individually in plastic wrap or foil and place them in a freezer-safe bag or container. Freeze for up to 3 months.

Reheating: Microwave individual muffins for 15–20 seconds, or until warmed through. Frozen muffins can be thawed at room temperature before reheating.

From My Kitchen to Yours

These soft and moist blueberry muffins are a simple way to enjoy homemade baking any day of the week. Whether served warm from the oven or saved for a busy morning, they're a delicious treat worth sharing.