Sour Cream Blueberry Muffins

4.75 from 8 votes

These bakery style Sour Cream Blueberry Muffins are bursting with fresh juicy blueberry flavor and a hint of lemon. A classic muffin that always tastes delicious!

blueberry muffin with a bite taken out
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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 the work day.

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!

blueberry muffin

Ingredients needed

  • all purpose flour
  • salt
  • baking powder and baking soda
  • sour cream
  • sugar
  • eggs
  • butter
  • lemon zest
  • fresh blueberries
ingredients needed to make sour cream blueberry muffins

How to make sour cream blueberry muffins

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

Recipe Tip

I always use parchment paper muffin liners when making muffins, as nothing will stick to them. They are the best!

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: Reserve 2 tablespoons of the flour mixture and toss it with the blueberries in a bowl. This will help the blueberries not sink to the bottom of the muffins when they bake.

fresh blueberries tossed with flour

Step 5: Add the dry ingredients to the wet and mix until just combined. Do not over mix, as this will result in dense muffins.

Step 6: Fold the fresh blueberries into the muffin batter using a rubber spatula.

Step 7: 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.

blueberry muffins stacked on top of each other
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blueberry muffins on a decorative plate
4.75 from 8 votes

Sour Cream Blueberry Muffins

By: Joy Shull
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!
Prep: 10 minutes
Cook: 20 minutes
Total: 20 minutes
Servings: 12 muffins

Ingredients 

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup sour cream
  • ¾ cup sugar
  • 2 eggs
  • ½ cup unsalted butter, melted
  • 1 tablespoon fresh lemon zest
  • 1 ¼ cups fresh blueberries, rinsed and patted completely dry

Instructions 

  • Line a muffin tin with 12 liners. Spray with cooking spray unless you are using parchment paper liners.
  • Preheat the oven to 350 degrees
  • Whisk together the sour cream, sugar, eggs, melted butter, and lemon zest in a bowl.
  • In a separate bowl, whisk together the flour, salt, baking powder, and baking soda
  • Reserve 2 tablespoons of the flour mixture and toss it with the blueberries in a bowl. This will help the blueberries not sink to the bottom of the muffins when they bake.
  • Add the dry ingredients to the wet and mix until just combined. Do not over mix.
  • Fold in the blueberries
  • Pour the sour cream blueberry muffin batter into the lined muffin tins
  • Bake the blueberry muffins at 350 degrees for 20 – 23 minutes, until a toothpick inserted comes out clean
  • Remove muffins onto a wire cooling rack to cool completely

Nutrition

Calories: 249kcal, Carbohydrates: 32g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 59mg, Sodium: 196mg, Potassium: 72mg, Fiber: 1g, Sugar: 15g, Vitamin A: 404IU, Vitamin C: 2mg, Calcium: 50mg, Iron: 1mg
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