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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