Best 5 Blueberry Sour Cream Muffins Recipes

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Indulge in a delightful culinary journey with our tantalizing blueberry sour cream muffins, a harmonious blend of sweet and tangy flavors. These delectable treats are not only a feast for the taste buds but also a visual masterpiece with their golden-brown exterior and vibrant blueberry bursts. Each bite promises a symphony of flavors and textures, from the moist and tender crumb to the juicy blueberries that burst with a refreshing tartness. Whether you're starting your day with a wholesome breakfast or seeking a sweet afternoon snack, these muffins are guaranteed to satisfy your cravings. With our carefully curated selection of recipes, you'll discover variations that cater to different dietary preferences, including gluten-free and vegan options. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will leave you with a batch of irresistible blueberry sour cream muffins, perfect for sharing with loved ones or savoring all to yourself.

Let's cook with our recipes!

SOUR CREAM BLUEBERRY MUFFINS



Sour Cream Blueberry Muffins image

The sour cream brings moistness to these muffins which are bursting with fresh blueberries.

Provided by lutzflcat

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 18

cooking spray
½ cup all-purpose flour
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup butter, softened
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
2 large eggs
½ cup granulated sugar
½ cup brown sugar
1 cup sour cream
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups blueberries
1 tablespoon all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
  • Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
  • Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
  • Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.4 g, Cholesterol 37.2 mg, Fat 13.7 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 204.4 mg, Sugar 18.2 g

SOUR CREAM BLUEBERRY MUFFINS



Sour Cream Blueberry Muffins image

When we were growing up, my mom made these warm, delicious muffins on chilly mornings. I'm now in college and I enjoy baking them for friends. -Tory Ross, Cincinnati, Ohio

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 5

2 cups biscuit/baking mix
3/4 cup plus 2 tablespoons sugar, divided
2 large eggs
1 cup sour cream
1 cup fresh or frozen blueberries

Steps:

  • Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 195 calories, Fat 7g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 272mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

FRESH BLUEBERRY SOUR CREAM MUFFINS



Fresh Blueberry Sour Cream Muffins image

From Down Home with the Neely's cookbook, they say this is the best one they have tried! The sugar topping adds a sweet crunch. Yum!

Provided by Sharon123

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 13

8 tablespoons unsalted butter, room temperature
1 cup sugar plus 1 tbls. sugar
2 large eggs
1 teaspoon vanilla (use pure!)
1/2 cup sour cream
1/2 cup whole milk
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/2 cups fresh blueberries
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350*F.
  • Line a 12 cup muffin tin with paper liners.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk.
  • In a separate bowl, sift flour, baking powder, baking soda, and salt together. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. Fold in the blueberries gently with a spatula, and make sure batter is well mixed.
  • In a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of white sugar together.
  • Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
  • Remove from oven, sprinkle with the brown sugar and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean.
  • Enjoy!

SOUR CREAM BLUEBERRY MUFFINS



Sour Cream Blueberry Muffins image

Delicious, and easy! Done in about 30-35 minutes, from start to finish. My friends & family's favorite muffins! Yields 24, and supposed to serve 24, but who can eat just one? REVISION: I have changed the recipe slightly, 2 cups sour cream, 2 1/2 cups flour, everything else the same -- DELISH! These are best right from the oven, but if you eat them the next day, then they are heavier, and less cake-y, more dense and moist. ANYTIME is a good time for these, I have gotten my friends hooked,lol!

Provided by zany artist

Categories     Quick Breads

Time 30m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 9

1/4 lb softened real butter (not melted, do not use margarine)
1 1/2 cups sugar
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg (freshly grated is wonderful!)
4 eggs
1 1/2 cups sour cream
2 cups fresh blueberries (can use frozen or canned wild blueberries-drained)

Steps:

  • Preheat oven to 450 degrees.
  • Prepare 2 regular dozen (totalling 24 muffins) muffin tins with non-stick butter flavored (or regular, if you do not have any) cooking spray-if you use paper liners, spray them as well, since they will stick to paper when first made, but be fine later without spraying with oil.(if you use the revised version, skip the spraying oil step, you don't need it).
  • Cream by hand together butter and sugar until light and fluffy.
  • Add flour, baking soda, nutmeg and salt, not beating just mix lightly-lumps are ok.The less you beat, the lighter and fluffier they are.
  • Add eggs and sour cream.
  • Fold in blueberries.
  • Fill muffin tins with batter, I use two spoons, it is thick!
  • Sprinkle a small amount of sugar on each muffin before baking, makes a nice crunchy part.
  • Bake @ 450 for 20-25 minutes or until a toothpick comes out clean when inserted.
  • Remove from pan immediately, and cool on wire rack.
  • Enjoy your muffins, but be careful, they are very hot and especially the blueberries!
  • HOT TIP: The night before I make these, I leave the butter out in the bowl (covered of course!) I will use to combine ingredients. The butter is exceptionally soft and easy to work with this way. Not necessary, but a helpful hint.If you do not, at least let it get room temperature.

Nutrition Facts : Calories 180.8, Fat 7.4, SaturatedFat 4.3, Cholesterol 50.5, Sodium 144.6, Carbohydrate 25.9, Fiber 0.7, Sugar 13.8, Protein 3.1

BLUEBERRY SOUR CREAM MUFFINS



BLUEBERRY SOUR CREAM MUFFINS image

Categories     Berry     Muffin

Yield 12 muffins

Number Of Ingredients 17

TOPPING
1/2 cup light brown sugar
1/3 cup all-purpose flour
2 tablespoons unsalted butter
1 teaspoon cinnamon
MUFFINS
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup sugar
1 tablespoon unsalted butter, melted
1 rounded cup sour cream
1 teaspoon pure vanilla extract
3/4 teaspoon finely grated lemon zest
1 rounded cup frozen blueberries

Steps:

  • MAKE THE TOPPING 1. Preheat the oven to 375. In a medium bowl, combine the brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use. MAKE THE MUFFINS 2. Butter a 12 cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a hand-held mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow; 1 minute. Beat in the sour cream, vanilla and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter. 3. Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes or until a cake tester inserted in the center of a muffin come out clean. Remove the muffins from the pan and let cool on the rack.

Tips:

  • Use fresh or frozen blueberries: Fresh blueberries are ideal, but frozen blueberries can also be used. If using frozen blueberries, thaw them before adding them to the batter.
  • Don't overmix the batter: Overmixing the batter will result in tough muffins. Mix just until the ingredients are combined.
  • Fill the muffin cups about ⅔ full: This will allow the muffins to rise properly.
  • Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack: This will help them to hold their shape.
  • Serve the muffins warm or at room temperature: These muffins are best enjoyed fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These blueberry sour cream muffins are a delicious and easy-to-make breakfast or snack. They are moist and fluffy, with a sweet and tangy flavor. The sour cream in the batter helps to keep the muffins moist and tender, while the blueberries add a burst of sweetness and flavor. These muffins are sure to be a hit with everyone who tries them!

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