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blueberry sour cream muffins

Blueberry Sour Cream Muffins


  • ¾ cup unsalted butter
  • 2¼ cups all-purpose flour
  • ½ cup granulated sugar
  • 2¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups sour cream
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 6 ounces fresh blueberries, about 1 cup
  • turbinado sugar, for sprinkling


  1. Set over to 400 degrees F. Spray a muffin tin with non-stick spray or line with paper muffin liners. Melt butter in the microwave or on the stove and set aside to cool
  2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk well to combine and set aside. In a medium bowl, combine sour cream, eggs and vanilla extract. With a hand mixer, mix on medium speed until well-combined. Pour sour cream mixture into the flour mixture and mix on medium to combine. Pour in melted butter and mix. Using a rubber spatula, fold in the blueberries.
  3. Divide muffin batter evenly in the muffin tin. Sprinkle a layer of turbinado sugar on top. Bake for 18-20 minutes, until the tops are golden brown and an inserted toothpick comes out clean.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast