Sour Cream Blueberry Muffins
These muffins are lightly sweetened with moist centers and a crunchy top.
Ingredients
- 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
Instructions
- 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.