These sour cream blueberry muffins are extremely moist and bursting with berries! They are a rustic, bakery style muffin that is perfect for weekend breakfast or brunch. You will love the simplicity of this classic recipe!

Staple muffin recipes should be in every home baker’s repertoire. They are such a fun treat to bring to coworkers, neighbors, or to simply bake for a special Sunday morning breakfast.

I focused a lot of my 2020 baking on staple recipes that are easy to customize. The muffin recipes on my blog, such as this one and my chocolate chip muffins, are adaptable to your personal preferences. You can obviously switch up the berry type, but you can get even more creative. Feeling like citrus? Add some lemon zest along with the blueberries! Want some warm flavors? Add more cinnamon and a touch of nutmeg! The world (and this recipe) is your oyster.

Ingredient Line Up

Simple ingredients for simple sour cream blueberry muffins. Though we are using basic ingredients, there are a few substitutions you can make.

All purpose flour – We will use this for both the muffin batter and to toss our blueberries with flour. This prevents the berries from sinking to the bottom of your muffins!
Baking powder
Baking soda
Salt
Ground cinnamon – This is optional, but I add it to all of my muffins for added warmth.
Unsalted butter – Use softened, room temperature butter. You can also use vegetable oil in lieu of butter, but I prefer the flavor butter adds over oil.
Granulated sugar – Disclaimer : my muffin recipes are not sweet. They are very lightly sweetened so that they feel more like a breakfast than dessert. Feel free to add 1/4 cup more sugar if you prefer sweet muffins. However, the #1 compliment I receive on my muffins is how they aren’t sickly sweet!
Large eggs
Sour cream – You can also substitute greek yogurt. Be sure to use the full fat version no matter which you choose.
Pure vanilla extract
Blueberries – You can use fresh or frozen, though I prefer fresh!
Coarse sugar – Sprinkling your muffins with a bit of coarse sugar before baking adds a lovely texture.

Tips for Sour Cream Blueberry Muffin Success

The number one rule when making muffins? Do not over mix the batter! If you do, then you will end up with dense and dry muffins. You will be tempted to keep using an electric mixer when adding the dry ingredients…resist the temptation and use a wooden spoon or rubber spatula!
Toss the blueberries in one tablespoon of flour before adding to the batter to prevent them from sinking to the bottom of your muffins.
If using muffin tin liners, lightly spray them with a bit of nonstick spray to prevent your muffins from sticking to the wrapper.
This batter will be extremely thick. Don’t panic! Use a cookie scoop to make pouring the batter easy and mess free.