Sour Cream Blueberry Muffins

sour cream blueberry muffins

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.
sour cream blueberry muffins

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.
sour cream blueberry muffins

Sour Cream Blueberry Muffins

These muffins are lightly sweetened with moist centers and a crunchy top.
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 16 muffins


  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon optional
  • 1/4 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream or greek yogurt full fat
  • 2 tsp pure vanilla extract
  • 1 cup blueberries
  • 1 tbsp all-purpose flour
  • 1 tbsp coarse sugar optional


  • Preheat oven to 425°F and line a muffin pan with liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon.
  • In a large bowl, beat the butter and sugar together on high until combined and fluffy.
  • Add in eggs one at a time, incorporating fully between each addition.
  • Add the sour cream and vanilla, and beat until combined.
  • Pour in the dry ingredients and lightly fold with a rubber spatula or wooden spoon. Do not use an electric mixer to add in dry ingredients!
  • In a small bowl, toss the blueberries with 1 tbsp of flour.
  • Gently fold the coated blueberries into the batter.
  • Pour batter into the muffin tin. The batter will be very thick. You can use a cookie scoop to make it easier.
  • Bake for 5 minutes. Then, lower the temperature to 375°F for 10-12 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean.
  • Immediately remove muffins from the pan and enjoy.
Keyword blueberry, blueberry muffin

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