These bakery style sour cream blueberry muffins are bursting with fresh juicy blueberry flavor and a hint of lemon. An irresistible treat that everyone will enjoy!

These easy sour cream and blueberry muffins are so soft and fluffy and full of flavor!

They are perfect for a breakfast with your morning coffee, or a little something sweet to get you through that mid day slump.

How do you make blueberry muffins better?

By using sour cream, these muffins are super moist and have the best texture.

Lemon zest adds a lovely pop of flavor that makes these taste like something from your favorite bakery!

These are one of our favorite muffin recipes along with cake mix banana muffins, applesauce muffins, and bakery style chocolate chip muffins.

How to make sour cream blueberry muffins

Step 1: Line a muffin tin with 12 liners and preheat your oven to 350 degrees.

I prefer to use parchment paper muffin liners, as nothing will stick to them.

Step 2: Whisk together the wet ingredients in a bowl: sour cream, sugar, eggs, melted butter, and lemon zest.

Step 3: In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.

Step 4: Add the dry ingredients to the wet and mix until just combined.

Do not over mix, as this will result in dense muffins.

Step 5: Fold the fresh blueberries into the muffin batter using a rubber spatula.

Step 6: Distribute the blueberry muffin batter into the lined muffin tin.

Bake the sour cream blueberry muffins at 350 degrees for 20 – 23 minutes, until a toothpick inserted comes out clean.

Once the muffins are finished baking, remove them onto a wire cooling rack to cool completely.

Try these delicious blueberry muffins the next time you’re in a baking mood!

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