Description
Incredibly moist and tender blueberry muffins made with full-fat sour cream for a bakery-style texture that stays fresh for days. These easy homemade muffins feature tall golden domes, juicy berry bursts in every bite, and a soft crumb that rivals any café treat—ready in just 30 minutes with simple pantry ingredients.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour (plus 1–2 tablespoons extra for coating berries)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup full-fat sour cream (don’t use light or low-fat)
- ½ cup vegetable oil or melted butter (canola oil works too)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Fruit:
- 1½ cups fresh or frozen blueberries (don’t thaw if frozen)
Instructions
Preheat your oven to 375°F (190°C) and position the rack in the center. Line a 12-cup muffin tin with paper liners or generously grease each cup with non-stick spray or butter
In a large mixing bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk thoroughly for about 30 seconds to ensure the leavening agents are evenly distributed
Make a well (a crater-like depression) in the center of the dry ingredients. Add 1 cup sour cream, ½ cup oil or melted butter, 2 eggs, and 1 teaspoon vanilla extract directly into the well. Using a rubber spatula or wooden spoon, gently stir from the center outward, gradually incorporating the dry ingredients into the wet.
In a small bowl, toss 1½ cups blueberries with 1-2 tablespoons of flour until they’re lightly coated. This flour coating absorbs excess moisture and helps the berries stay suspended in the batter instead of sinking to the bottom. Gently fold the coated blueberries into the batter using just 3-4 sweeping strokes.
Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full (about 3-4 tablespoons of batter per cup). A cookie scoop or ice cream scoop makes this job quick and ensures even baking. If you want bakery-style presentation, press 2-3 extra blueberries onto the top of each muffin.
Place the muffin tin in the center of the preheated oven and bake for 18-22 minutes. The muffins are done when the tops are golden brown, spring back lightly when touched, and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumb.
Let the muffins cool in the pan for 5 minutes—this allows them to set up and makes them easier to remove without breaking. Then carefully transfer them to a wire cooling rack to cool completely, or serve them warm with a pat of butter.
Notes
- Don’t open the oven door while baking – Temperature fluctuations cause muffins to sink or bake unevenly. Trust your timer and check only after 18 minutes.
- Test for doneness properly – Insert a toothpick into the center of a middle muffin (edge muffins bake faster). It should come out clean or with a few moist crumbs, but no wet batter.
- Cool in the pan for exactly 5 minutes – This prevents them from falling apart, but leaving them in the pan longer creates soggy bottoms from trapped steam.
- Make jumbo muffins for special occasions – Use a 6-cup jumbo muffin tin, fill ¾ full, and bake for 25-30 minutes for impressive bakery-sized treats.
- Add a crunchy topping – Before baking, sprinkle muffin tops with coarse sugar (turbinado or sanding sugar) for a sweet, crunchy crust.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 14g
- Sodium: 195mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg